Instructions

• Preheat the oven to 350°F. Coat a 9x5-inch loaf pan with non-stick spray.
• In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
• In a separate large bowl, use a mixer to beat the softened butter and sugar until light and fluffy.
• Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla.
• Add the dry ingredients and the buttermilk to the wet mixture in two additions: first add half of the dry mixture and mix until just combined, then add half of the buttermilk and mix until just combined. Repeat with the remaining dry mixture and remaining buttermilk, mixing only until incorporated. Do not overmix.
• Fold the chocolate chips into the batter by hand until evenly distributed.
• Spoon the batter into the prepared 9x5 loaf pan and smooth the top.
• Bake for 45–50 minutes, or until a toothpick inserted into the center comes out almost clean or with just a few moist crumbs.
• Remove the loaf from the oven and let it cool in the pan for about 10–15 minutes. Run a knife around the edges, remove the loaf from the pan, and transfer it to a wire cooling rack to cool before slicing and serving.