Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Chocolate Bread

Pin RecipeReview Recipe
close up shot of a loaf of Chocolate Bread with slices taken off on a wooden board
With a deliciously rich chocolate flavor and sweet bursts of chocolate chips scattered throughout, this chocolate bread is a must-bake treat for any chocolate lover.
Jump to Recipe
Table of Contents
  1. Chocolate Bread Ingredients
  2. How To Make This Chocolate Bread Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Is there anything better than the taste of fresh, moist chocolate bread for a yummy treat? Slice into this warm, soft loaf, and you will be rewarded with the sweet, rich chocolate aroma that will fill your kitchen. 

Quick bread recipes are perfect any time of the day. Our chocolate banana bread is a tasty twist on this recipe, and our strawberry bread is utterly divine.

close up shot of a loaf of Chocolate Bread with slices taken off on a wooden board

Chocolate Bread Ingredients

You’ll need:

Chocolate Bread raw ingredients that are labeled
  • 1 cup unbleached all-purpose flour
  • ½ cup + 1 tablespoon unsweetened Dutch cocoa powder
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ⅔ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • ⅔ cup buttermilk, at room temperature and well shaken
  • ⅓ cup vegetable oil
  • 4 tablespoons salted sweet cream butter, melted and cooled
  • 2 large eggs, at room temperature
  • 1½ teaspoons pure vanilla extract
  • 1½ cups semi-sweet chocolate chips 
  • 1 teaspoon all-purpose flour (for tossing 1½ cups chocolate chips)

SUBSTITUTIONS AND ADDITIONS

FLOUR: You can substitute plain all-purpose flour for unbleached flour in this easy recipe.

CHOCOLATE: You can substitute dark chocolate chips or milk chocolate chips for the semi-sweet in this moist bread.

COCOA POWDER: You can substitute unsweetened cocoa powder for Dutch cocoa powder if that is all you have on hand.

How To Make This Chocolate Bread Recipe

STEP ONE: Preheat the oven to 350°F. Line an 8½ x 4½ loaf pan with a parchment paper sling and spray with baking spray (Baker’s Joy or a generic version).

STEP TWO: Whisk together the flour, cocoa powder, baking powder, and baking soda. Set dry ingredients aside.

Chocolate Bread process shot of ingredients whisked together in a bowl

STEP THREE: In a medium bowl, whisk together the sugars, buttermilk, melted butter, vegetable oil, eggs, and vanilla extract.

PRO TIP:

You’ll want your butter melted for this recipe rather than softened.

Chocolate Bread process shot of ingredients whisked together in a bowl

STEP FOUR: Add in the flour mixture with the butter mixture and mix just until combined.

PRO TIP:

Don’t overmix the batter as this will result in a chewier bread.

Chocolate Bread process shot of ingredients mixed together in a bowl

STEP FIVE: In a small bowl, toss the chocolate chips in 1 teaspoon of flour and fold into the batter.

PRO TIP:

Coating the chocolate chips in flour will help keep them suspended in the bread while baking, so you will have a nice distribution throughout.

Chocolate Bread process shot of chocolate chips and flour folded into the bowl of batter

STEP SIX: Pour batter into the prepared loaf pan. Bake for 50 to 55 minutes, until a toothpick inserted comes away clean. 

Chocolate Bread process shot of bread baked in a loaf pan

STEP SEVEN: Allow the bread to rest in the loaf pan for 15 minutes. Use the parchment paper sling to lift the bread from the loaf pan and let the bread cool completely on a wire rack. 

STEP EIGHT: Once completely cooled, slice the bread into ½-inch slices.

How To Serve

This decadent bread would be the perfect afternoon or evening snack. If you are like me and believe that there is no such thing as too much chocolate, you can add a mug of homemade hot chocolate on the side.

Storage

ON THE COUNTER: Store any leftovers of this decadent dessert in an airtight container at room temperature for up to 4 days.

IN THE FREEZER: You can freeze the chocolate bread for up to 2 months. Wrap tightly in aluminum foil. Allow the chocolate bread to thaw overnight in the refrigerator before slicing.

close up overhead shot of slices of Chocolate Bread stacked on top of each other on a wooden board

This quick chocolate bread is a delightful way to satisfy your chocolate cravings. The recipe is easy to follow and results in a delicious, indulgent bread that’s perfect for breakfast or as a snack. 

FREQUENTLY ASKED QUESTIONS

How do you keep chocolate chips from sinking?

Coating the chocolate chips in flour will help keep them suspended in your batter so they don’t sink during baking.

How do you store this chocolate quick bread recipe?

You can store this chocolate loaf cake in plastic wrap or an airtight container at room temperature for up to four days.

Can chocolate bread be frozen?

This bread freezes really well by wrapping it in plastic wrap and then aluminum foil before putting it in the freezer.

More Recipes You’ll Love

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
close up shot of a loaf of Chocolate Bread with slices taken off on a wooden board

Chocolate Bread

5 from 1 vote
With a deliciously rich chocolate flavor and sweet bursts of chocolate chips scattered throughout, this chocolate bread is a must-bake treat for any chocolate lover.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10

Ingredients
  

  • 1 cup unbleached all-purpose flour
  • ½ cup unsweetened Dutch cocoa powder
  • 1 tablespoon unsweetened Dutch cocoa powder
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • cup granulated sugar
  • ¼ cup light brown sugar, packed
  • cup buttermilk, at room temperature and well shaken
  • cup vegetable oil
  • 4 tablespoons salted sweet cream butter, melted and cooled
  • 2 large eggs, at room temperature
  • teaspoons pure vanilla extract
  • cups semi-sweet chocolate chips
  • 1 teaspoon all-purpose flour, for tossing 1½ cups chocolate chips

Instructions
 

  • Preheat the oven to 350°F. Line an 8½ x 4½ loaf pan with a parchment paper sling and spray with baking spray (Baker’s Joy or a generic version).
  • Whisk together the flour, cocoa powder, baking powder, and baking soda. Set it aside.
  • In a medium-sized mixing bowl, whisk together the sugars, buttermilk, melted butter, vegetable oil, eggs, and vanilla.
  • Add in the flour mixture and mix just until combined.
  • In a small bowl, toss the chocolate chips in 1 teaspoon of flour and fold into the batter.
  • Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, until a toothpick inserted comes away clean.
  • Allow the bread to rest in the loaf pan for 15 minutes. Use the parchment paper sling to lift the bread out of the loaf pan and cool completely on a cooling rack.
  • Once completely cooled, slice the bread into ½-inch slices.

Notes

  • You’ll want your butter melted for this recipe rather than softened.
  • Don’t overmix the batter as this will result in a chewier bread.
  • Coating the chocolate chips in flour will help keep them suspended in the bread while baking, so you will have a nice distribution throughout.

Nutrition

Sodium: 187mg | Calcium: 81mg | Vitamin A: 234IU | Sugar: 30g | Fiber: 4g | Potassium: 346mg | Cholesterol: 53mg | Calories: 353kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 10g | Fat: 17g | Protein: 6g | Carbohydrates: 47g | Iron: 3mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

get digital lazy cookbooks

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤

close up shot of Mongolian beef and noodle in a pan