Decadent Chocolate Bread is studded with chocolate chips, and preps in 10 minutes! It’s moist and delicious.
Chocolate Bread is filled with delicious chocolate flavor. For more chocolate love, try Chocolate Mousse, Chocolate Fudge, Chocolate Cupcakes, or Chocolate Cream Pie.
Chocolate Quick Bread
This Chocolate Loaf Cake is a marriage of muffins and cake in bread form. Serve up a slice of this chocolatey goodness for breakfast, as a snack, for dessert, or anytime you want a chocolate fix.
Chocolate Bread is a quick bread, meaning no yeast or rising time is needed! It’s quick and easy.
You will love this chocolate flavor, it’s almost like eating a slice of chocolate cake – like Chocolate Bundt Cake! It’s just that delicious.
Easy chocolate bread
PREP. Preheat oven to 350°F.
DRY INGREDIENTS. In a large bowl, combine all dry ingredients except chocolate jimmies.
WET INGREDIENTS. In a separate bowl, combine liquid ingredients and whisk until incorporated and egg yolks are broken.
COMBINE. Fold wet ingredients into the dry ingredient mixture. Don’t over-mix, but make sure you don’t have any dry spots.
BAKE. Spoon batter into 2 large loaf pans that have been greased well. Sprinkle on additional chocolate chips.
Bake for 50-60 minutes or until a toothpick test is clean.
Giftable. This beautiful chocolate loaf bread makes a lovely and delicious gift. Wrap the loaf with plastic wrap and tie a ribbon around the middle, wrap it in cellophane, or place it in a pretty gift box.
Quick bread. Quick bread use baking powder or baking soda as the leavening agent and are, you guessed it, quicker than traditional bread. Once the batter is made, put the loaf directly into the oven without any proofing time.
Easy cleanup. Line the baking pan with a strip of parchment paper. This makes it super easy to lift the bread loaf out intact.
No electric mixer needed. Make Chocolate Chip Bread using a spoon or whisk. If using an electric mixer, keep it on low speed.
Check for doneness. The bread is done when a toothpick inserted into the center comes out clean or with only a couple of moist crumbs.
A split top is normal when making quick bread. It just means that the top crust formed before the center finished rising.
Dutch-processed cocoa powder has a darker color and a more rounded flavor than natural cocoa. Substitute without too much change to the recipe.
Chocolate chips. Replace chocolate chips completely or create your own delicious combinations.
- Use semi-sweet, milk, or dark chocolate chips. Include white chocolate chips, peanut butter chips, or butterscotch chips.
Garnish. Top with powdered sugar, cream cheese frosting, powdered sugar glaze, or a chocolate ganache.
Nuts. Add chopped nuts such as chopped walnuts, pecans, or almonds.
Make mini loaves. Divide the batter into mini loaf pans and bake at 350°F for about 30-35 minutes, or until done.
STORE. Allow the Chocolate Chip Bread to cool in the loaf pan for a few minutes before transferring it to a wire rack to finish cooling.
Store the bread in an airtight container, or wrapped in plastic. It will keep at room temperature for 3-4 days or in the fridge for 5-7 days.
FREEZE. It also freezes really well. Wrap the cooled loaf with plastic wrap and again with aluminum foil. Store in the freezer for 3 months.
This recipe balances the milk, vegetable oil, and eggs to create a moist crumb. Additionally, you could use the muffin method which is when the dry and wet ingredients are first mixed in separate bowls and then combined. This helps ensure that you don’t overmix the batter which can lead to a dry bread.
I prefer semi-sweet for this recipe, but that’s totally my preference! You can use milk chocolate, dark chocolate chips, or even peanut butter to add a different twist!
For more Quick Bread:
- Glazed Lemon Zucchini Bread
- Pumpkin Banana Bread
- Cinnamon Quick Bread
- Blueberry Bread
- Cream Cheese Banana Bread
Chocolate Bread Recipe
- 3 cups all-purpose flour
- 1 cup dutch process cocoa powder
- 1 cup sugar
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semi sweet chocolate chips
- 1/2 cup milk chocolate chips
- 2 cups milk
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoon vanilla extract
- Extra chips for top
- Preheat oven to 350°F.
- In a large bowl, combine all dry ingredients.
- In a separate bowl, combine liquid ingredients & whisk until incorporated & egg yolks are broken.
- Fold into dry ingredients, don't over-mix but make sure you don't have any dry spots.
- Spoon batter into 2 large loaf pans that have been greased well.
- Sprinkle on additional chocolate chips.
- Bake for 50-60 minutes or until a toothpick test is clean.