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This quick chocolate bread is so moist and chocolatey, like a chocolate cake in bread form! Ready for the oven in 10 minutes and loaded with chocolate chips, it’s the perfect sweet snack or dessert.
This chocolate bread is moist, fudgy, and super decadent. Some might call it a chocolate loaf cake. Somehow, naming it “bread” makes it acceptable to enjoy a slice for breakfast, though, so let’s go with that! Any way you slice it, this homemade chocolate loaf is delicious. It’s a simple quick bread recipe packed with cocoa flavor and loaded with melty chocolate chips. Tuck into a slice as a sweet snack, or add a dollop of whipped cream for dessert.
Why You’ll Love This Easy Chocolate Bread Recipe
- Extra chocolatey. Deep cocoa flavors fill every bite of this moist, fudgy chocolate bread. I throw in a handful of chocolate chips and the result is even more indulgent! The chips melt, creating delicious sweet pockets throughout (like you’ll find in my chocolate chip zucchini bread).
- A perfect sweet treat. Chocolate bread is bread-y enough to serve as a snack with coffee or tea, and cakey enough to enjoy as an after-dinner treat with ice cream. It’s the best of both worlds!
- Quick to make. The best part about this recipe? This quick bread is in the pan and ready to bake in minutes.
Ingredients You’ll Need
The key to the best double chocolate bread is using high-quality chocolate chips and cocoa powder. Here are some more quick notes on the ingredients. You’ll find a printable ingredients list in the recipe card below the post.
- Dry Ingredients – All-purpose flour, baking powder, baking soda, and salt.
- Cocoa Powder – I like to use good quality unsweetened cocoa powder, but Dutch-processed cocoa powder also works. The flavor will be more intense and the bread will turn out darker.
- Eggs and Buttermilk – For a rich, tender chocolate loaf. If you don’t have buttermilk, it’s very easy to make a batch of homemade buttermilk from regular milk and vinegar (or lemon juice).
- Butter – Melted and cooled. You can use salted or unsalted butter (just leave out any added salt in the recipe if you’re using salted butter).
- Sugar – Both light brown sugar and granulated sugar. Just like in a recipe for chewy chocolate chip cookies, adding brown sugar gives this loaf cake loads of extra moisture.
- Vanilla – For the best flavor, use pure vanilla extract and not artificial vanilla.
- Chocolate Chips – Semi-sweet chocolate chips, or you can use dark, milk, or white chocolate chips.
How to Make Chocolate Bread
They call this a quick bread for a reason! Here are the steps to make a delicious and fluffy chocolate bread loaf. Scroll to the recipe card for printable instructions.
- Mix the dry ingredients. First, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Mix the wet ingredients. In a separate bowl, cream together buttermilk, eggs, melted butter, both sugars, and vanilla.
- Combine. Stir the dry ingredients into the wet ingredients until the batter is just combined. Next, fold in ½ cup of chocolate chips.
- Bake. Transfer the chocolate batter to a greased and/or lined loaf pan. Sprinkle the remaining chocolate chips over top. Finally, bake the bread at 350ºF for 50-60 minutes. Let the bread cool in the pan for a bit before moving it to a wire rack.
Tips and Variation Ideas
This chocolate bread is pretty much guaranteed to be a success. Here are some final tips and easy variations:
- Line the pan. Line the pan with parchment paper to make it easy to lift the bread out when it’s done baking.
- Test the bread for doneness. The best way to test whether your chocolate bread is finished baking is to stick a toothpick into the center. If the toothpick comes out clean, the bread is ready to come out. If the toothpick comes out streaked with batter, your loaf needs a little more time in the oven.
- Add nuts. Craving some crunch? Stir ½ cup of your favorite chopped nuts, such as walnuts, pecans, or hazelnuts into the batter.
What to Eat With Chocolate Bread
I love enjoying chocolate bread topped with stabilized whipped cream, caramel sauce, or homemade Nutella. It’s a perfect snack with a steaming mug of coffee or a cozy afternoon tea. For dessert, serve slices with a scoop of vanilla or chocolate ice cream and sprinkle over some extra chocolate chips as a garnish. Wash everything down with a glass of homemade strawberry milk, or try hot butter rum in the wintertime.
How to Store Chocolate Bread
- To Store. Stored airtight, this homemade chocolate bread stays rich and moist at room temperature for up to 3-4 days. You can keep it in the fridge if you prefer, but I recommend letting it come back to room temperature before serving.
- Freeze. Quick breads are great for freezing. Store the cooled bread loaf in an airtight container or freezer bag and keep it frozen for up to 2 months. Defrost the bread at room temperature (it’s also wonderful to pack into a lunchbox to thaw on the go!).
More Quick Bread Recipes
- Peanut Butter Banana Bread
- Peanut Butter Chocolate Chip Bread
- Chocolate Chip Cinnamon Bread
- Pumpkin Cream Cheese Bread
- Blueberry Banana Bread
Chocolate Bread
Ingredients
- 1 ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 whole large eggs
- ½ cup butter melted, and cooled
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350ºF. Spray a loaf pan with non-stick baking spray or line with parchment paper.
- In a bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Once well blended set aside.
- In a separate bowl mix together buttermilk, eggs, butter, brown sugar, sugar, and vanilla until smooth and the eggs are fully incorporated.
- Add the flour to the egg mixture and mix until it is just combined. Add ½ cup of the chocolate chips and mix until evenly incorporated.
- Pour batter into the prepared loaf pan and top with the remaining chocolate chips. Bake for 50-60 minutes or until a tester comes out clean.
- Remove from the oven and let cool for 10 minutes before removing to a wire rack to cool completely.
- Slice once the bread is completely cooled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This really does taste like chocolate cake in a loaf form! My favorite part of this is the chocolate chips folded into the dough. I love that extra kick of chocolate!
This was such a yummy treat for the kids! I love how quick and easy it is to make!
Do you have to use buttermilk??
You don’t have to, but the taste and texture will be slightly different. There is information in the ingredient section about making your own.
Can I leave out the chocolate chips?
Yes