Chocolate Bread
A sweet, moist loaf packed with rich chocolate flavor, perfect for breakfast, dessert, or a snack.
Equipment
- Mixing Bowl
- Bread Pan
- Oven
Ingredients
- 1/2 cup Dutch Process Cocoa
- 1 3/4 cups All-Purpose Flour
- 6 Tbsp Dark Brown Sugar
- 6 Tbsp Granulated Sugar
- 1 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Buttermilk
- 2 large Eggs Room temperature.
- 1/2 cup Vegetable Oil
- 1 tsp Vanilla Extract
- 3/4 cup Semi-Sweet Chocolate Chips Divided.
Instructions
- Preheat your oven to 350°F (175°C) and lightly spray a 9x5-inch bread pan with cooking spray.
- In a large mixing bowl, whisk together cocoa, flour, dark brown sugar, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix buttermilk, eggs, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Gently fold in half of the chocolate chips (about 1/2 cup).
- Pour the batter into the prepared bread pan, smoothing the top. Sprinkle the remaining chocolate chips on top.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
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Notes
Store chocolate bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for up to three months.