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.
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