Preheat the oven to 350° and grease a 9 x 5-inch loaf pan. Set aside.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
In a separate, large bowl use a hand mixer to combine the butter and sugar until light and fluffy.
6 tablespoons unsalted butter, ⅔ cup granulated sugar
Add the eggs and vanilla and mix until combined.
2 large eggs, 1 teaspoon pure vanilla extract
Next, add the milk and continue to mix and then add the dry ingredients. Beat on low speed until no flour streaks remain, but don’t over mix.
1 cup milk
Stir in the chocolate chips, then pour the batter into the prepared loaf pan.
⅔ cup semi-sweet chocolate chips
Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Add a foil tent if the bread appears to be browning too quickly.
Allow the bread to cool in the pan for 5 minutes before removing and transferring to a wire rack to cool completely before slicing.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1 slice of the chocolate chip loaf cake when it has been cut into 10 equal sized pieces. Actual calories will vary.The bread can be stored in a sealed container, on your counter, for up 3 days.