Description
This rich and moist chocolate bread is packed with cocoa flavor and chocolate chips, making it a perfect treat for breakfast, dessert, or an afternoon snack.
Ingredients
1 ¼ cups (175g) all-purpose flour
½ cup (40g) cocoa powder, sifted
1 teaspoon baking soda
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (90g) brown sugar
¼ cup (50g) granulated sugar
½ cup (115g) unsalted butter, melted and cooled
1 teaspoon vanilla extract
2 large eggs
¾ cup (180ml) full-fat buttermilk
¾ cup (110g) chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, brown sugar, and granulated sugar.
3. In a separate bowl, whisk together the melted butter, vanilla extract, eggs, and buttermilk.
4. Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the chocolate chips, saving a few to sprinkle on top.
6. Pour the batter into the prepared loaf pan, smooth the top, and bake for 45-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Slice and enjoy!
Notes
– Do not overmix the batter to avoid a dense texture.
– For a richer chocolate flavor, use Dutch-process cocoa powder.
– Add 1 teaspoon of espresso powder to enhance the chocolate taste.
– Store at room temperature for 3 days, in the fridge for 5 days, or freeze for up to 3 months.
– Serve warm with butter, peanut butter, or as a base for chocolate French toast.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: ~280 kcal
- Sugar: ~20g
- Sodium: ~200mg
- Fat: ~14g
- Saturated Fat: ~8g
- Unsaturated Fat: ~5g
- Trans Fat: ~0g
- Carbohydrates: ~35g
- Fiber: ~2g
- Protein: ~4g
- Cholesterol: ~50mg
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