This is another batter bread you can make in your bread machine using the cake setting. As usual it replaces yeast with baking soda and baking powder in the recipe. This is common with most cake recipes. You can make this bread from start to finish in the bread machine, but you also have the option to use the pizza dough cycle and finish in the oven. The reason you used the pizza dough cycle is because it does not have a long warming and rising time which is unnecessary for a batter bread. The bread will rise in the oven towards the end of the baking process. The chocolate chips should be added towards the end of the mixing/kneading cycle so they don’t get crushed during the mixing cycle. You could use a fruit and nut hopper if your machine has one to add this at the right time if you’re finishing in the machine, or simple fold them into the batter before you put it in the bread pan and the oven.
Add all of the ingredients to the bread pan in the order indicated and either set the gluten-free or wheat bread course if you want to finish the loaf in the bread machine, or select the pizza dough course or the batter bread course if your machine has one.
Preheat your oven to 350° F./175° C.
Pour the batter into a greased bread pan and bake at 350° F./175° C. for 40 minutes or until a wooden skewer or toothpick comes out clean and dry from the center.
Let the bread rest on a rack for about 10 minutes and slice and serve. An optional topping when serving is sour cream and a mint leaf.