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!
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.
Add the eggs and continue to mix on high until well-incorporated, then add in the yogurt and the vanilla.
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.
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.
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.