Ingredients:

  • 1 ¾ cups GF 1:1 Baking Flour Blend (must contain xanthan gum)
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Kosher Salt (Fine)
  • ½ cup (1 stick) Unsalted Butter, melted and cooled slightly
  • ½ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • ½ cup Full-Fat Sour Cream or Plain Greek Yogurt
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 tbsp Extra Chocolate Chips (for topping)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease the loaf pan (8.5 x 4.5 inch) and line it with parchment paper, leaving an overhang on the two long sides to easily lift the bread out later.
  2. In a large mixing bowl, whisk together the GF flour blend, baking powder, baking soda, and salt until thoroughly combined. This is crucial for even rising.
  3. In a separate large bowl, whisk together the slightly cooled melted butter, brown sugar, and granulated sugar until smooth.
  4. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
  5. Gently whisk in the sour cream or Greek yogurt until the mixture is uniform and smooth.
  6. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the batter together until just combined—a few streaks of flour should still be visible. Do not overmix.
  7. Gently fold in the 1 cup of semi-sweet chocolate chips.
  8. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved 1 tbsp of chocolate chips over the surface.
  9. Bake for 55–65 minutes at 350°F (175°C). If the top is browning too quickly after 35-40 minutes, loosely tent the loaf with aluminum foil.
  10. The bread is done when a toothpick inserted into the center comes out with moist crumbs attached. Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Use the parchment paper sling to lift the loaf out and transfer it to a wire rack to cool completely (at least 30 minutes) before slicing.