Lemon Chocolate Chip Bread

Name: Lemon Chocolate Chip Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2 9-inch loaves
Cuisine: American
Ingredients: 3/4 c butter, softened; 1 1/2 c granulated sugar; 4 eggs; 2 c milk; 1 tsp salt; 4 tsp baking powder; 3 c flour; 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

By Nancy Allen
@mawmawnan

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

Rating:

★★★★★ 1 vote5

Serves:

2 9-inch loaves

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3/4 c

butter, softened
1 1/2 c

granulated sugar
4

eggs
2 c

milk
1 tsp

salt
4 tsp

baking powder
3 c

flour
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
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How to Make Lemon Chocolate Chip Bread

Step-by-Step

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.
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.
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.

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