Chocolate Bread

A moist and chocolatey quick bread that feels like a cozy treat, perfect for snacking or dessert.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 10 slices

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Dry Ingredients

1.5 cups All purpose flour
0.5 cups Unsweetened cocoa powder
1 teaspoon Baking powder
0.5 teaspoon Baking soda
0.5 teaspoon Salt

Wet Ingredients

0.75 cups Sugar (brown sugar works too)
2 large Eggs Use room temperature if possible.
0.75 cups Milk (any kind)
0.5 cups Neutral oil (or melted butter)
2 teaspoons Vanilla extract

Optional Add-Ins

0.75 cups Chocolate chips (highly recommended)
0.5 cups Chopped walnuts or pecans Optional.
1 teaspoon Instant coffee granules (deepens chocolate flavor)
0.5 teaspoon Cinnamon (adds a warm background note)

Method

Preparation

Preheat your oven to 350°F. Grease a 9 by 5 inch loaf pan, then line it with parchment paper for easy lifting.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined and clump-free.
In a larger bowl, whisk together sugar, eggs, milk, oil, and vanilla until smooth.
Pour the dry ingredients into the wet ingredients and stir gently until just combined. Do not overmix.
Fold in chocolate chips if using.
Pour the batter into the prepared loaf pan, smooth the top, and sprinkle a few extra chocolate chips on top if desired.

Baking

Bake in the oven for 45 to 55 minutes, starting to check at the 45-minute mark. A toothpick inserted should come out with a few moist crumbs.
Cool in the pan for 10 to 15 minutes before lifting out and cooling fully on a rack.

Notes

Allow the bread to cool completely before slicing for cleaner cuts. Store at room temperature for up to 3 days or in the fridge for up to 5-6 days. Can be frozen for up to 2 months.