Chocolate bread is a moist, soft and rich chocolate loaf cake. This chocolate bread recipe is quick and easy to make in one bowl and requires no yeast. Make this chocolate quick bread for a simple and decadent breakfast, snack or dessert.
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Why Should You Make This Recipe
I love a simple and delicious quick bread that can be enjoyed as easily for breakfast as it can for dessert. My Pistachio Bread, Apple Fritter Bread and Peanut Butter Bread are just a few I adore making. This chocolate bread recipe is no exception. I know you’ll love it just as much as I do because:
- Layers of flavors and textures. From the soft and rich chocolate cake interior to the toasted exterior topped with melty chocolate chips, this simple chocolate loaf cake will have you going back for seconds.
- Easy to make. This chocolate chip chocolate bread is so simple to make and comes together quickly. Simply whisk the chocolate quick bread ingredients in one bowl, pour into a loaf pan, bake, slice and enjoy.
Ingredients
This easy bread with chocolate requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather Dutch processed cocoa powder, all purpose flour, baking powder and salt.
- Wet Ingredients: Gather oil, granulated sugar, eggs, vanilla extract, milk and chocolate chips.
Substitutions
This bread with chocolate is as easy to make as it is delicious. Here are my recommended substitutions if you need them.
- All purpose flour: To make this peanut butter bread gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (150 g) rather than measurable cups for the most accurate substitution. Also make sure to check that the flour contains xanthium gum as this acts as a replacement for gluten.
- Chocolate Chips: I love using regular semi sweet chocolate chips. Feel free to use dark chocolate chips or chop a dark chocolate bar into very small pieces.
- Salt: Like with savory foods, adding a little salt to anything enhances the flavors in the dish. Make sure to add the salt.
- Dutch Process Cocoa powder: If you need to use unsweetened cocoa powder instead of Dutch processed cocoa powder, use an equal amount of unsweetened cocoa powder and add ½ teaspoon baking soda.
- Granulated Sugar: This chocolate chip chocolate bread calls for granulated sugar, but maple sugar would also work well to make the cake bread refined sugar free.
- Oil: I like to bake with a very light tasting olive oil. However, any neutral baking oil such as vegetable or canola will work well in this fudgy chocolate cake recipe.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Milk: Feel free to use your preferred milk of choice.
How To Make
Learn how to make chocolate bread in a few easy steps.
- Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides. Move the center rack to the next rung below the middle. This helps prevent the top of the chocolate loaf bread to bake faster than the rest of the bread. In a large bowl, whisk the flour, dutch processed cocoa powder, baking powder and salt together until well combined. Stir in ¾ cup the chocolate chips into the dry ingredients. Set aside.
- In a large mixing bowl, whisk the granulated sugar, eggs, oil and vanilla extract until smooth and well combined. Stir in the dry ingredients until just combined.
- Evenly pour the chocolate batter into the prepared pan. Using the back of a spoon or with the side of a flexible spatula, smooth out the top of the bread. Top with the remaining ¼ cup chocolate chips. Bake the double chocolate bread for 45 - 55 minutes or until a toothpick inserted into the center of the chocolate loaf comes out with a few moist crumbs.
- Cool the bread in the loaf pan for 10 - 15 minutes. Use the parchment sling to lift the bread out of the pan. If needed, use a butter knife to loosen any cake bread pieces from the pan. Cool completely before slicing the bread. Enjoy as is or top with your favorite fruit and freshly whipped cream.
How To Store, Freeze, Thaw and Serve
- Store: Place slices of the chocolate loaf bread in an airtight container at room temperature for up to 3 days. Then transfer the bread to the fridge for an additional 2 - 3 days.
- Freeze: Individually wrap each slice in plastic wrap or wrap the entire chocolate chip bread in plastic wrap. Place the wrapped bread in a freezer safe container and store in the freezer for up to 2 months.
- Thaw: Remove your desired number of pieces to sit out at room temperature or in the fridge until fully thawed. Heat in the microwave or toast in the toaster. Then top and enjoy!
M’s Expert Tips
- Bring cold ingredients to room temperature.This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed chocolate bread.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. Everyone’s oven varies, so the times listed in the recipe should be viewed as a guide. Always start checking at the minimum baking time and every 5 minutes after for wet batter or 3 minutes after for gummy or wet crumbs.
- Fully cool the bread before slicing. This recipe for chocolate bread needs to cool before slicing. For perfectly sliced pieces of bread, make sure to use a serrated knife or bread knife.
FAQs
What is chocolate bread made of?
This recipe for chocolate bread is a quick bread style bread. Meaning, this bread is made from the same ingredients as chocolate muffins or chocolate cake.
How do you eat chocolate bread?
Enjoy this chocolate bread as is or top with your favorite spread such as peanut butter or nutella. Its also delicious served with fresh fruit and whipped cream.
Other Chocolate Recipes To Try
If you try this Chocolate Bread recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Chocolate Bread Recipe
Chocolate bread is a moist, soft and rich chocolate loaf cake. This chocolate bread recipe is quick and easy to make in one bowl and requires no yeast. Make this chocolate quick bread for a simple and decadent breakfast, snack or dessert.
Equipment
- 1 8.5x4.5 or 9x5 (23 x 13 cm) loaf pan
- 1 parchment paper
- 1 whisk and flexible spatula or spoon
Ingredients
- 1¼ cup (150 g) all purpose flour
- ½ cup (40 g) Dutch processed cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (170 g) chocolate chips, divided
- ½ cup (120 ml) neutral baking oil
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (180 ml) milk, room temperature
Instructions
- Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides. Move the center rack to the next rung below the middle rung. This helps prevent the top of the chocolate loaf bread to bake faster than the rest of the bread.
- In a large bowl, whisk the flour, dutch processed cocoa powder, baking powder and salt together until well combined. Stir in ¾ cup the chocolate chips into the dry ingredients. Set aside.1¼ cup (150 g) all purpose flour, ½ cup (40 g) Dutch processed cocoa powder, 2 teaspoons baking powder, ¼ teaspoon salt , 1 cup (170 g) chocolate chips, divided
- In a large mixing bowl, whisk the granulated sugar, eggs, oil and vanilla extract until smooth and well combined. Stir in the dry ingredients, alternating with the milk (dry, milk, dry, milk, dry) until just combined.½ cup (120 ml) neutral baking oil , 1 cup (200 g) granulated sugar, 2 large eggs, room temperature, 1 teaspoon vanilla extract, ¾ cup (180 ml) milk, room temperature
- Evenly pour the chocolate batter into the prepared pan. Using the back of a spoon or with the side of a flexible spatula, smooth out the top of the bread. Top with the remaining ¼ cup chocolate chips.
- Bake the double chocolate bread for 45 - 55 minutes or until a toothpick inserted into the center of the chocolate loaf comes out with a few moist crumbs.
- Cool the bread in the loaf pan for 10 - 15 minutes. Use the parchment sling to lift the bread out of the pan. If needed, use a butter knife to loosen any cake bread pieces from the pan. Cool completely before slicing the bread. Enjoy as is or top with your favorite fruit and freshly whipped cream.
Notes
Store: Place slices of the chocolate loaf bread in an airtight container at room temperature for up to 3 days. Then transfer the bread to the fridge for an additional 2 - 3 days.
did you make this recipe?tag @olivesnthyme on Instagram
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