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.
Ingredients
- 1 ¼ cupall purpose flour
- ½ cupdutch processed cocoa powder
- 2 teaspoonsbaking powder
- ¼ teaspoonsalt
- 1 cupchocolate chips, divided
- ½ cupneutral baking oil
- 1 cupgranulated sugar
- 2 largeeggs, room temperature
- 1 teaspoonvanilla extract
- ¾ cupmilk, room temperature
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.