Chocolate Bread

5 from 1 vote

This chocolate bread uses chocolate chips, melted chocolate, and cocoa powder so its wonderfully moist, fluffy, and full of chocolatey goodness.

Prep Time15

Cook Time1

Total Time1 15

Course: bread

Cuisine: American

Servings: servings

Calories: 293kcal

Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 9”x5” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
Combine dry ingredients. In a mixing bowl, whisk together all-purpose flour, baking powder, espresso powder and salt. Set aside. 1 ½ cups (180 g) all-purpose flour ½ cup (42 g) Dutch process cocoa powder 1 tablespoon baking powder 1 teaspoon espresso powder ½ teaspoon fine sea salt
Combine wet ingredients. In a second mixing bowl, whisk together sugar and eggs until thoroughly combined. Whisk in milk, vanilla extract, and oil until combined. Stir in melted chocolate until smooth and combined. 1 cup (200 g) granulated sugar 2 large eggs ⅔ cup (160 ml) milk 1 teaspoon vanilla extract ½ cup (120 ml) vegetable oil 4 ounces semi-sweet chocolate
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined. Fold in chocolate chips. 1 cup (170 g) semi-sweet chocolate chips
Bake. Spoon batter into prepared loaf pan. Bake in a preheated 350°F (177°C) oven for 50-60 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.

Storage: Once cooled, wrap tightly in tinfoil or plastic wrap and keep at room temperature for up to 3 days.
Freezing: Cool completely, then wrap in tinfoil or plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying.
Oil – I use either vegetable or canola oil, but any neutral-tasting oil such as grapeseed or safflower will work. You could also swap with melted butter (this could make the bread a tad drier) or melted coconut oil (this may impart flavor depending on which coconut oil is used).
Cocoa powder- Because this bread uses baking powder I use Dutch process cocoa powder. If you use natural cocoa powder the bread may not rise quite as tall and have a slight tang.