Chocolate Bread, a decadent twist on classic pound cake, packs a double chocolate punch with natural cocoa powder and decadent chocolate chips! Make this easy recipe for any chocolate lover to enjoy for breakfast, snack, or dessert!
This easy chocolate bread recipe takes the classic idea of pound cake dessert bread and infuses it with the decadence of real cocoa powder and an abundance of chocolate chips, resulting in a flavor-packed loaf that rivals banana bread and pumpkin bread.
This recipe uses a combination of cocoa powder, flour, butter, buttermilk, and sour cream to create that perfect balance of flavors and moisture. Canola oil ensures a light and airy crumb, while vanilla extract adds a subtle hint of sweetness that complements the chocolate beautifully. A generous sprinkling of chocolate chips on top of the batter before baking adds a contrasting texture, with melty, gooey pockets of chocolate nestled within the bread and on top for a decadent chocolate crust.
Whether you're celebrating a holiday like Christmas or Thanksgiving or simply looking for a tasty snack or dessert, this chocolate bread fits the bill perfectly. It pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of warm caramel sauce. Serve it as a dessert or a sweet breakfast option with a hot cup of coffee!
Why Make A Loaf Of Chocolate Bread?
- It's a fun and rewarding recipe that allows you to experiment with real cocoa powder and chocolate chips, allowing you to create a rich and indulgent treat from scratch.
- Its unique chocolatey twist on traditional bread recipes adds a touch of excitement to any occasion, making it a go-to choice for impressing your for special occasions or dessert.
- Serve it as a dessert, pair it with your morning coffee, or even turn it into a snack.
- The combination of Dutch unsweetened cocoa powder, semisweet chocolate chips, and a balanced mix of ingredients creates bread with a rich, deep chocolate flavor that's moist and delicious.
Ingredients You’ll Need
- All-Purpose Flour - Serves as the primary dry ingredient, providing structure and stability to the bread while allowing it to rise to the perfect texture.
- Dutch Unsweetened Cocoa Powder - Responsible for infusing the bread with its deep chocolate flavor, making it the star of the show in this recipe.
- Baking Soda and Baking Powder - Work together as leavening agents, helping the bread rise and achieve a soft and fluffy texture.
- Salt - Enhances the overall flavor profile of the bread by balancing out the sweetness and intensifying the chocolatey notes.
- Butter - Adds richness and moisture to the bread, contributing to its tender crumb and providing a subtle buttery taste.
- Granulated Sugar - Brings sweetness to the bread, creating a contrast with the cocoa powder's bitterness, providing a pleasant level of sweetness.
- Vanilla Extract - Adds a subtle and aromatic sweetness that complements the chocolate.
- Buttermilk - Contributes moisture and tanginess to the batter, ensuring a moist and tender result while enhancing the bread's overall flavor.
- Eggs - Acts as a binding agent, helping to hold the ingredients together and providing structure to the bread.
- Sour Cream - Adds creaminess and moisture, resulting in a moist texture and a slight tangy note that complements the chocolate.
- Canola Oil - Adds a touch of lightness to the bread, contributing to its moist and tender crumb while keeping it from becoming too heavy.
- Semisweet Chocolate Chips - These are the delightful pockets of gooey, melted chocolate throughout the bread, creating bursts of rich and sweet indulgence in each bite while also adding texture to the loaf.
How To Make Chocolate Loaf Cake
Prepare for baking: Preheat your oven to 350℉. Line 2 loaf pans with a piece of parchment paper.Cut a piece of parchment paper that is long and narrow. Make sure the width of the paper is the same size as the length of the pan. This will create a sling. Spray the parchment paper with cooking spray while it is inside the loaf pan. Set aside.
Combine the wet ingredients: Start by creaming the butter and sugar together in the bowl of a stand mixer and mix until light and fluffy. Mix in the eggs, vanilla extract, and canola oil. Mix until evenly distributed, then mix in the sour cream.
Add dry ingredients: To the wet mixture, add the baking powder and baking soda and mix. Then, slowly add the cocoa powder while mixing on low. Alternate the buttermilk and flour until all is incorporated without overmixing. Slowly mix one cup of the chocolate chips until just combined.
Bake and cool: Pour the chocolate loaf batter into the prepared baking pans. Sprinkle the remaining chocolate chips on top evenly. Bake for 50-55 minutes. Let cool completely. Slice, serve, and enjoy!
Baking Tips
- Allow your butter, buttermilk, and eggs to come to room temperature before starting. This helps with proper mixing and ensures a smoother batter.
- When incorporating dry and wet ingredients, mix them in gradually. Alternate adding the buttermilk and flour, beginning and ending with the dry ingredients, to prevent overmixing and achieve a tender crumb.
- When adding the semisweet chocolate chips to the batter, gently fold them in using a spatula. This prevents the chips from sinking to the bottom during baking and ensures even distribution.
- Don't skip greasing the parchment paper-lined loaf pans with cooking spray. This step ensures easy removal of the bread and prevents sticking.
- When lining the loaf pans with parchment paper, create a sling by leaving some overhang on the sides. This makes it easy to lift the baked bread out of the pans.
- To determine doneness, insert a toothpick into the center of the bread. If it comes out with a few moist crumbs clinging to it, the bread is ready. If not, continue baking for a few more minutes.
- Allow the baked loaves to cool completely on a wire rack before slicing. This helps to set the texture and flavors, making for a better-tasting bread.
Variations
- Add a citrusy zing by mixing finely grated orange zest into the batter. The combination of chocolate and orange is a great twist that adds a burst of freshness.
- Enhance the texture and flavor by folding in your favorite chopped nuts like walnuts or pecans, giving your bread a satisfying crunch.
- For coffee lovers, substitute a portion of the buttermilk with brewed espresso or strong coffee to intensify the chocolate flavor with a hint of java.
- Instead of semisweet chocolate chips, opt for white chocolate chips to create a sweeter, creamier contrast in your Chocolate Bread.
- Add a refreshing twist by incorporating a few drops of peppermint extract into the batter.
- Swirl spoonfuls of Nutella into the batter before baking for a hazelnut-chocolate surprise in every slice.
- Use mini semisweet chocolate chips for a more evenly distributed chocolatey experience throughout the bread.
- Infuse a warm, comforting flavor by adding a teaspoon of ground cinnamon to the dry ingredients. This will give your Chocolate Bread a spiced undertone.
- Create a beautiful contrast by swirling raspberry jam into the batter.
Storing & Freezing
Storing: To keep your chocolate bread loaf fresh, store it in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate it for up to one week.
Freezing: Wrap individual slices or the whole loaf tightly in plastic wrap or aluminum foil. Place the wrapped bread in an airtight container or a resealable freezer bag. It can be frozen for up to three months. When ready to enjoy, thaw the bread at room temperature or in the refrigerator.
FAQ
Yes, you can substitute natural cocoa powder for Dutch cocoa powder, but be aware that natural cocoa powder has a more acidic flavor profile. This substitution may result in a slightly different taste and texture.
Yes, you can make this recipe without a mixer by using a sturdy wooden spoon or a whisk. Cream the butter and sugar together by hand until well combined and fluffy, and then proceed with the rest of the steps as directed in the recipe.
Yes, you can reduce the granulated sugar slightly if you prefer a less sweet Chocolate Bread. However, keep in mind that sugar not only adds sweetness but also contributes to the bread's texture and moisture. Adjusting the sugar may alter the final result, so be cautious when making changes.
More Chocolate Desserts
- Chocolate Frosted Shortbread Cookies
- Chocolate Peanut Butter Chip Cookies
- Easy Chocolate Mint Brownies
- Peanut Butter Chocolate Chip Cookies
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Chocolate Bread
Equipment
Ingredients
- 1¼ cup all-purpose flour
- ½ cup Dutch unsweetened cocoa powder
- ¼ tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- ½ cup butter (salted) room temperature
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ⅔ cup buttermilk room temperature
- 2 eggs room temperature
- ¼ cup sour cream
- ¼ cup canola oil
- 1½ cup semisweet Chocolate chips reserve ½ cup for the topping
Instructions
- Preheat your oven to 350℉—line 2 loaf pans with parchment paper. The easiest way to do this is to cut a piece of parchment paper that is long and narrow. Make sure the width of the paper is the same size as the length of the pan. This will create a sling. Spray the parchment paper with cooking spray while it is inside the loaf pan. Set aside.
- Add butter and granulated sugar to the bowl of your mixer. Mix until the butter and sugar are mixed together well. Next, mix in the eggs, vanilla extract, and canola oil. Mix until light and fluffy, then mix in the sour cream.
- Add salt, baking powder, and baking soda and mix until well incorporated. Slowly add in the Dutch cocoa powder while the mixer is on low. Alternate adding the buttermilk and flour. Next, mix in one cup of semisweet chocolate chips.
- Pour the batter into the prepared loaf pans. Sprinkle the remaining chocolate chips over the top of the batter. Bake loaves for 50-55 minutes.
- Cool completely, and enjoy!
Notes
- Allow your butter, buttermilk, and eggs to come to room temperature before starting. This helps with proper mixing and ensures a smoother batter.
- When incorporating dry and wet ingredients, mix them in gradually. Alternate adding the buttermilk and flour, beginning and ending with the dry ingredients, to prevent overmixing and achieve a tender crumb.
- When adding the semisweet chocolate chips to the batter, gently fold them in using a spatula. This prevents the chips from sinking to the bottom during baking and ensures even distribution.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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