Rich Chocolate Bread Recipe Loaf: A Home-Baked Delight (Print Version)

Bake a rich, moist chocolate bread recipe with swirls of decadent chocolate chips. Perfect for breakfast or a sweet treat.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Essentials

01 - 2 cups (240g) all-purpose flour
02 - 3/4 cup (75g) unsweetened cocoa powder
03 - 1 cup (200g) granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Goodness

07 - 2 large eggs, room temperature
08 - 1 cup (240ml) whole milk, room temperature
09 - 1/2 cup (113g) unsalted butter, melted and slightly cooled
10 - 1 teaspoon vanilla extract

→ Chocolatey Bits

11 - 1 cup (170g) chocolate chips (semi-sweet or a mix of dark and semi-sweet)

# Instructions:

01 - First things first, grab a large bowl and whisk together your flour, cocoa powder, sugar, baking powder, baking soda, and salt. I always give it a really good whisk to make sure everything is evenly distributed. This is where I usually get a little cloud of flour on my shirt, honestly, it’s just part of the process!
02 - In a separate, medium bowl, whisk together your eggs, milk, melted butter, and vanilla extract. This is where the magic starts to happen; you'll see it all come together into a smooth, creamy mixture. I once added the butter while it was still piping hot, and it scrambled the eggs a bit – oops! Make sure it’s just melted, not boiling.
03 - Now, pour your wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. You want to avoid overmixing at all costs; it can make your chocolate bread tough. I’ve made that mistake more times than I care to admit, resulting in a dense loaf instead of a tender one. Little lumps are totally fine!
04 - This is the fun part! Gently fold in those glorious chocolate chips. I usually add a handful more than the recipe calls for because, well, chocolate. Make sure they’re evenly distributed throughout the batter. It always smells so good even at this stage, a promise of what's to come.
05 - Pour the batter into your prepared loaf pan. I like to smooth the top a little with my spatula. Sometimes, if I'm feeling fancy, I'll sprinkle a few extra chocolate chips on top for that bakery-style look. Don't forget to tap the pan gently on the counter a few times to release any air bubbles. I always get a little messy here, but it’s worth it!
06 - Pop your loaf pan into the preheated oven and bake until a wooden skewer inserted into the center comes out with moist crumbs, not wet batter. The smell that fills your kitchen during this step is just heavenly – that rich, warm chocolate bread aroma! Mine usually takes about 50-55 minutes, but every oven is a little different, so keep an eye on it.

# Notes:

01 - Don't overmix the batter; it makes the chocolate bread tough, I learned that the hard way.
02 - Ensure your baking powder and soda are fresh for proper rise; expired leavening means a flat loaf.
03 - Room temperature eggs and milk really help create a smoother batter, making this chocolate bread recipe even better.
04 - A sprinkle of flaky sea salt on top before baking adds a lovely contrast to the sweetness.

# Equipment Needed:

01 - Loaf pan (9x5 inch)
02 - large mixing bowls
03 - whisk
04 - rubber spatula
05 - wire rack.

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 40g
Protein: 5g

Back