Chocolate Chip Bread

Last week, Lisa posted a recipe for chocolate chip bread. I decided to try it with a few minor modifications. I used 2 cups of white whole wheat flour and 1 cups of AP flour and I used heavy cream instead of milk (I had it in the house and wanted to use it up).

Here is the batter waiting to go in the oven:


And here is is cooling after baking:


It is a wonderfully dense and filling bread (one slice for breakfast is MORE than enough) and it is not overwhelmingly chocolaty which I like.

I don;t have a picture of this but, once I cut into the loaf I discovered it had a bubble in the middle. Oh well, I will have to try again.

I wonder... what would like be like if you omitted the chocolate chips and swirled Nutella through the batter before baking? Hummm.... I might have to try that next.