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Chocolate Bread

Maria G. Brooks
This Chocolate Bread is rich, moist, and packed with deep chocolate flavor.
Made with cocoa powder and chocolate chips, it has a tender crumb and just the right amount of sweetness.
Perfect for breakfast, dessert, or as an afternoon snack, this easy-to-make loaf is a chocolate lover’s dream.
Serve it warm with butter, a drizzle of chocolate sauce, or a scoop of ice cream for extra indulgence.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 250 kcal

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 - Spatula or wooden spoon
  • 1 Measuring Cup Set
  • 1 Measuring Spoon Set
  • 1 9x5-inch Loaf Pan
  • 1 wire cooling rack
  • 1 Toothpick (for testing doneness)

Ingredients
  

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • ½ cup melted butter or vegetable oil
  • ¾ cup milk or buttermilk
  • 1 teaspoon vanilla extract

Mix-ins & Toppings

  • ½ cup chocolate chips plus extra for topping
  • ¼ cup chopped walnuts or pecans optional

Instructions
 

Step 1: Preheat and Prepare the Loaf Pan

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper.

Step 2: Mix the Dry Ingredients

  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.

Step 3: Prepare the Wet Ingredients

  • In a separate bowl, whisk together the granulated sugar, brown sugar, and eggs until light and fluffy.
    Then, add the melted butter, milk, and vanilla extract. Stir until smooth.

Step 4: Combine Wet and Dry Ingredients

  • Slowly fold the dry ingredients into the wet ingredients using a spatula.
    Mix just until combined—do not overmix.

Step 5: Add the Chocolate Chips

  • Gently fold in the chocolate chips and chopped nuts (if using).

Step 6: Bake the Chocolate Bread

  • Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top.
    Bake for 45-55 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.

Step 7: Cool and Serve

  • Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
    Slice and enjoy!

Notes

  • For a richer flavor: Use Dutch-process cocoa powder instead of natural cocoa powder.
  • For extra moisture: Substitute ¾ cup buttermilk for regular milk.
  • To store: Wrap in plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to a week.
  • To freeze: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.
Keyword Chocolate Bread