Recipe

Super Moist Gluten-Free Chocolate Chip Bread With Yogurt

By Olivia Chadwick at North Carolina State University

Everyone knows that gluten-free baking can be really really great, or really really...not great. After a few trial and error recipes, I found the absolute best recipe on the Internet for a moist, gluten-free loaf, thanks to the talented blogger who runs Gluten-Free on a Shoestring. This moist, fluffy, and simple gluten-free chocolate chip bread is sure to win over anyone's hearts - especially your own.

Gluten-Free Chocolate Chip Quick Bread

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Servings: 10
Ingredients
  • 1 3/4 cups all purpose gluten-free flour
  • 6 tablespoons cornstarch
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup white sugar
  • 6 tablespoons butter softened
  • 1 cup plain yogurt
  • 2 eggs
  • 1/2 cup mini chocolate chips

Olivia Chadwick

Step 1

Preheat oven to 350° F and grease a 9 by 5" loaf pan.

Olivia Chadwick

Step 2

In a large bowl, add flour, salt, sugar, baking soda, and cornstarch until thoroughly mixed.

Olivia Chadwick

Step 3

Create a well in the center of the dry ingredients.
Spoon Tip: Use the bottom of a measuring cup!

Olivia Chadwick

Step 4

To the dry ingredients, add the two eggs, cup of yogurt, and softened butter.

Olivia Chadwick

Step 5

Mix both wet and dry ingredients on medium speed using a stand mixer (or hand mixer) until fully mixed. The batter will be thick.

Olivia Chadwick

Step 6

Fold in the chocolate chips.

Olivia Chadwick

Step 7

Pour into pan and bake for 30 minutes, then turn the oven down to 325°, and bake for another 15-20 minutes until a knife comes out clean and the top is golden brown.

Olivia Chadwick

Step 8

Remove from oven and let cool for 15 minutes in pan, then enjoy as a dessert, snack, or even breakfast (not judging).

Olivia Chadwick