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 Time20

Cook Time50

Total Time1 10

Course: Bread

Cuisine: American

Keyword: Chocolate Bread Recipe

Servings:

Calories: 353kcal

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