Cream Cheese Chocolate Chip Bread is a huge hit!
One of my favorite things to do is to text my college-age son and tell him to invite friends to eat lunch with us on Sunday after church. So here’s how this works:
- Justus texts friends to invite them for lunch, then he tells his friends to invite friends too.
- His friends invite friends, and they are welcome to invite others too.
- We never know who is going to show up for lunch, and it is always a blast!
Often I’ll be in the kitchen putting the final touches on the meal while college kids pour into the living room. I walk out to greet them and get to be surprised every time by who was able to come!
I am often asked, “But how do you know how much food to make?”
Well, I don’t. ;) But God does. There’s always plenty, and I can always pull more from the pantry or freezer to stretch out each meal. In addition, if I’ve made lots and lots of food and not many are able to come for the day, that means we have extra food to share with sick or struggling friends throughout the week.
What does all this have to do with Cream Cheese Chocolate Chip Bread?
I recently served this fun bread on a Sunday afternoon to our college guests along with Taco Soup and a buffet full of sides. This bread was gone within minutes! The chocolate chips are the main attraction, but if you ask me, the cream cheese is the most valuable player in this recipe. You’ve got to try it!
Cream Cheese Chocolate Chip Bread
- ½ cup melted butter
- 8-ounces softened cream cheese
- ½ cup sucanat or raw sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
- 2 cups whole grain flour (I use freshly ground soft white wheat)
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup chocolate chips
- In a large mixing bowl or in a powerful blender (like a Blendtec), whip together butter, cream cheese, sugar, eggs, vanilla, and milk.
- Add flour, baking powder, and salt.
- Fold in chocolate chips.
- Pour batter into a well-buttered 9" loaf pan.
- Bake in a 350 degree oven for 45-55 minutes or until a toothpick inserted in the middle comes out clean.
Tip: How about making batches of this bread to give as gifts this holiday season?
We don’t use whole grain flour. Do you know what the ratio is of whole grain flour to all-purpose flour, so I can use all-purpose instead?