Lemon Chocolate Chip Bread

Nancy Allen


This bread is soft & lemony, and with the chips chopped up the chocolate doesn't over power the bread.


★★★★★ 1 vote

2 9-inch loaves
10 Min
1 Hr


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  • 3/4 c
    butter, softened
  • 1 1/2 c
    granulated sugar
  • 4
  • 2 c
  • 1 tsp
  • 4 tsp
    baking powder
  • 3 c
  • 2-3.4 oz
    packages instant lemon pudding and pie filling
  • 1 3/4 c
    ghirardeli semi-sweet chocolate chips, coarsely chopped
  • 1/4 c
    confectioners sugar

How to Make Lemon Chocolate Chip Bread


  1. Preheat the oven to 350F. Lightly grease two 9 x 5 inch loaf pans. In a large bowl, cream the butter and granulated sugar. Add the eggs and milk, and blend well. In another bowl, whisk the salt, baking powder, flour and pie filling mix.
  2. Add the dry ingredients to the liquid ingredients. Beat on medium for 2 minutes. (the batter will be thick.) Allow the batter to stand 5 minutes.
  3. Add the chocolate chips and gently stir. pour the batter into the prepared loaf pans. Bake 1 hour, or until golden brown and center tests done with toothpick. Let the pans cool on a rack for 15 minutes before turning the loaves out of the pans and transfering them to the rack to cool completely. Dust with confectioners sugar. To store, wrap tightly in aluminum foil and keep at room temperature for up to 3 days or you can freeze them for up to 3 months.

Printable Recipe Card

About Lemon Chocolate Chip Bread

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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