Super Moist Gluten-Free Chocolate Chip Bread With Yogurt

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

Difficulty:BeginnerPrep time: 10 minutesCook time: 45 minutesTotal time: 55 minutesServings:10 servings

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

Instructions

1. 
   Preheat oven to 350° F and grease a 9 by 5u0022 loaf pan.
2. 
   In a large bowl, add flour, salt, sugar, baking soda, and cornstarch until thoroughly mixed.
3. 
   Create a well in the center of the dry ingredients. ru003cbru003eSpoon Tip: Use the bottom of a measuring cup!
4. 
   To the dry ingredients, add the two eggs, cup of yogurt, and softened butter.
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.
6. 
   Fold in the chocolate chips.
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.
8. 
   Remove from oven and let cool for 15 minutes in pan, then enjoy as a dessert, snack, or even breakfast (not judging).

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• Dessert
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• Snacks