This gluten-free chocolate chip muffin loaf recipe is an easy gluten-free breakfast or snack solution. Everything you love about a typical bakery muffin, but in loaf form!
I love a good loaf cake. Muffins are fun, but they can be kind of finicky to make, whereas a loaf cake is a quick and easy solution for so many situations. Just pour, bake, slice, and serve. I love this gluten-free option for sharing with friends and family following a gluten-free diet, but I also love it for its perfect bakery-fresh, crumbly-but-soft, muffin-like texture. I served this as part of our Mother’s Day brunch, but then froze the leftovers and have been enjoying a slice every now and then whenever I feel like it. If you freeze your extra slices, just heat them up in the microwave for about 25 seconds and they’ll be just amazing.
Ingredients Needed for the Gluten-Free Chocolate Chip Loaf
You’ll need:
- A gluten-free flour blend containing xanthan gum (I use Bob’s Red Mill 1:1)
- Mini chocolate chips
- Baking powder
- Salt
- Sugar
- Butter (or plant-based substitute)
- Vanilla yogurt (or plant-based substitute)
- Eggs (or plant-based substitute)
- Milk (or unsweetened plant-based substitute)
- Vanilla
Use the plant-based substitute options so make this recipe both gluten-free and plant-based. This recipe is the perfect level of not-too-sweet-ness, but if you like it a little sweeter, I highly recommend adding the optional glaze I’ll mention at the end of the recipe. If you decide to use that, you’ll need icing sugar as well as a few teaspoons of your chosen type of milk.
Method for Making the Gluten-Free Chocolate Chip Muffin Loaf
Start out by combining your flour, baking powder, and salt together in a bowl and set it aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugar and butter. Add in the vanilla and eggs and keep mixing. Next, slowly add in your dry ingredients and mix until everything is combined. The batter will be quite lumpy and stiff at this point. With the mixer running on low, slowly add in the milk and mix for just a few more moments, until the batter smooths out a bit. You can then fold in the chocolate chips.
Grease a large loaf pan (I use this Emile Henry Ruffled Loaf Baker for this) and add the batter. Bake for about 60 minutes, or until a toothpick inserted into the loaf comes out clean.
Allow the loaf to cool for at least 30 minutes before removing it from the loaf pan. If you’d like to add a glaze, mix together the icing sugar and a couple of teaspoons of milk to form a medium-thick glaze then drizzle over the top of the loaf and allow it to set before slicing.
I should note that this loaf is best when it’s freshly-baked, but that heating a slice in the microwave for a few seconds will completely revive it. It also freezes very well and can be microwaved right from frozen very successfully.
Here’s the full printable recipe!
This gluten-free chocolate chip muffin loaf recipe is an easy gluten-free breakfast or snack solution. Everything you love about a typical bakery muffin muffin, but in loaf form!
- 1 3/4 cups Gluten-free flour blend (with xanthan gum)
- 1/4 tsp Salt
- 1 1/2 tsp Baking powder
- 3/4 cup Sugar
- 3/4 cup Butter or plant-based substitute room temperature
- 2 Eggs or plant-based substitute
- 1/4 cup Vanilla yogurt or plant-based substitute
- 1 tsp Vanilla
- 1/2 cup Unsweetened almond milk
- 1 cup Mini chocolate chips
- 1/2 cup Confectioner's sugar for the glaze optional
- 2 tbsp Additional almond milk for the glaze optional
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Sift together the flour, salt, and baking soda in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
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Add the eggs and continue to mix on high until well-incorporated, then add in the yogurt and the vanilla.
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With the mixer running on low, add in the dry ingredients. The batter will appear thick and lumpy. Slowly pour in the milk and continue mixing until the batter is smooth. Fold in the chocolate chips.
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Grease a large loaf pan, pour in the batter, and bake at 350° for one hour, or until a toothpick inserted into the loaf comes out clean.
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Allow the loaf to cool for 30 minutes, then mix the glaze if you'd like and drizzle it over top before slicing the loaf.
MORE RECIPES LIKE THIS
- Gluten-Free Vegan Lemon Loaf
- My Basic Guide to Plant-Based Baking
- Le Creuset Overnight Artisan Bread Recipe
- Homemade Maple Pecan Granola
- Vanilla Lavender Shortbread Cookies
- Three Ingredient Banana Bread
- Salted Chocolate Chip Cookies
- The Creek Line House Food and Recipe Archives
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Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.