Chocolate Bread

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.

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Table of Contents

Chocolate Bread Ingredients
Substitutions And Additions
How To Make This Chocolate Bread Recipe
How To Serve This Chocolate Chip Loaf
Storing Chocolate Loaf Bread
Frequently Asked Questions
More Recipes You’ll Love
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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.

Chocolate Bread Ingredients

Chocolate Bread raw ingredients that are labeled

You’ll need:

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

flour, cocoa powder, baking powder, and baking soda whisked together in a bowl

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

OUR RECIPE DEVELOPER SAYS

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

sugar, buttermilk, butter, vegetable oil, eggs and vanilla 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.

flour mixture added and 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 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.

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 Chocolate Chip Loaf

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.

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.

MORE CHOCOLATE RECIPES

No Bake Desserts

Chocolate Lasagna

Pie Recipes

Chocolate Peanut Butter Pie

Storing Chocolate Loaf Bread

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

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

Cook Time 50

Total Time 1 10

Servings

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Ingredients

1 cup unbleached all-purpose flour
½ cup unsweetened Dutch cocoa powder
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
4 tablespoons salted sweet cream butter, melted and cooled
⅓ cup vegetable oil
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

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

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!