Why You’ll Love Quick Homemade Chocolate Bread Recipe
This Quick Homemade Chocolate Bread is a delightful twist on classic quick bread—no yeast or long rising times needed. The simple ingredients come together quickly, baking into a tender loaf bursting with chocolate flavor. It’s perfect for those who love the comfort of homemade baked goods with minimal effort. Plus, you can customize it by adding nuts, dried fruit, or swapping chocolate chips for chunks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Granulated sugar
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Unsweetened cocoa powder
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Baking powder
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Baking soda
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Salt
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Eggs
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Buttermilk or milk with vinegar
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Vegetable oil or melted butter
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Vanilla extract
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Semi-sweet chocolate chips
Directions
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Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
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In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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In another bowl, beat the eggs, then add buttermilk, oil, and vanilla extract. Mix well.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
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Fold in the chocolate chips gently.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and Timing
Makes 1 loaf, about 8-10 slices
Preparation time: 10 minutes
Baking time: 50-60 minutes
Variations
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Nutty Chocolate Bread: Add chopped walnuts or pecans for crunch.
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Banana Chocolate Bread: Mash one ripe banana into the wet ingredients for added moisture and flavor.
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Spiced Chocolate Bread: Add a teaspoon of cinnamon or a pinch of chili powder for warmth.
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Vegan Version: Use flax eggs and plant-based milk instead of dairy and eggs.
Storage/Reheating
Store the chocolate bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze slices wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, warm slices in a toaster or microwave for 15-20 seconds.
FAQs
Can I use regular milk instead of buttermilk?
Yes, substitute buttermilk with regular milk plus one tablespoon of vinegar or lemon juice, let it sit for 5 minutes before using.
How do I make the bread more moist?
Adding an extra tablespoon of oil or including mashed banana can increase moisture.
Can I use dark cocoa powder?
Yes, dark cocoa powder will give a deeper chocolate flavor but may also make the bread slightly denser.
Can I add frosting or glaze?
A simple powdered sugar glaze or chocolate ganache pairs wonderfully with this bread.
What if my bread sinks in the middle?
Avoid overmixing the batter and ensure your baking powder is fresh for proper rise.
Can I make muffins instead of a loaf?
Yes, bake the batter in a muffin tin at 350°F (175°C) for 18-22 minutes.
Is this recipe suitable for beginners?
Absolutely! It’s straightforward and forgiving, ideal for novice bakers.
Can I substitute vegetable oil with butter?
Yes, melted butter works well and adds a rich flavor.
How should I store leftover bread?
Wrap it tightly in plastic wrap or store in an airtight container to keep it fresh.
Can I add dried fruit?
Yes, dried cherries, cranberries, or raisins add a nice texture and flavor contrast.
Conclusion
Quick Homemade Chocolate Bread is a simple, comforting treat that satisfies chocolate cravings with ease. Perfect for any skill level, it bakes up moist and flavorful, making it a go-to recipe for quick chocolatey indulgence. Whether enjoyed plain, toasted, or with a smear of butter, this bread is sure to become a household favorite.
Quick Homemade Chocolate Bread
Enjoy a moist and delicious Quick Homemade Chocolate Bread that’s perfect for breakfast or a sweet snack. Made with cocoa powder and chocolate chips, this easy bread recipe comes together fast and requires minimal ingredients for a rich chocolatey treat.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 hour 5 minutes
- Category: Bread
- Method: Baking
- Cuisine: American, Western
- Diet: Vegetarian
Ingredients
- 2 cups (250g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 cup (240ml) buttermilk or milk
- ½ cup (120ml) vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 cup (170g) chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In another bowl, beat the eggs, then add buttermilk, oil, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
- Fold in the chocolate chips gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra moisture, substitute half of the oil with applesauce.
- You can add chopped nuts for texture.
- Serve with butter or a drizzle of chocolate sauce for an indulgent touch.
