Bake A Chocolate Chip Loaf

What can we use if we can't find parchment paper, baking powder, or chocolate chips?

If you don't have parchment, grease the inside of the loaf pan and dust it with flour or line it with foil; if you don't have baking powder, use 2 cups of self-rising flour and omit the tablespoon of baking powder and 1/2 teaspoon salt called for in the dry-ingredient step; and if you don't have chocolate chips chop a chocolate bar or use chopped nuts or raisins and fold them in when the instructions say to 'fold 1 cup of chocolate chips into the batter.'

My loaf turned out dense or sank in the middle — what likely went wrong and how can I fix it?

Dense or sunken loaves usually happen from overmixing after you pour the wet into the dry or from an oven that's not fully preheated, so follow the instruction to stir 'until just combined' with no large streaks of flour, ensure the oven is at 350°F (175°C) before you bake, and keep baking until a toothpick in the center comes out clean, covering the top with foil if it browns too fast.

How can we adapt this activity for different age groups?

For toddlers and preschoolers have an adult pre-measure ingredients and let the child stir the dry mix and fold in the chips while an adult handles cracking eggs, melting butter, and the oven; school-age kids can whisk eggs, combine wet and dry, and pour the batter with supervision; and teens can follow the whole recipe and operate the oven with adult supervision.

What are some ways to enhance or personalize the chocolate chip loaf?

To personalize the loaf, fold in 1/2 cup chopped nuts, 1/2 cup mashed banana, or 1/2 teaspoon cinnamon with the chocolate chips before pouring the batter into the prepared loaf pan, sprinkle extra chips or coarse sugar on top before baking for a crunchy top, or drizzle a simple powdered-sugar glaze over the cooled loaf on the rack before slicing and sharing on DIY.org.