Chocolate Bread
A moist and rich bread infused with cocoa and chocolate chips, perfect for breakfast, snacks, or dessert.
Equipment
- 9x5 inch Bread Pan
- Mixing Bowls
- Whisk
- Oven
Ingredients
- ½ cup Dutch process cocoa
- 1¾ cups all-purpose flour
- 6 Tbsp. dark brown sugar
- 6 Tbsp. granulated sugar
- 1½ tsp. baking powder
- ¾ tsp. baking soda
- ¼ tsp. salt
- 1 cup buttermilk
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp. vanilla extract
- ¾ cup semi-sweet chocolate chips (divided)
Instructions
- Preheat your oven to 350°F (175°C) and spray a 9x5 inch bread pan with cooking spray.
- In a large bowl, whisk together cocoa, flour, both sugars, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, eggs, vegetable oil, and vanilla extract until fully combined.
- Pour the wet mixture into the dry ingredients and gently mix until just combined. Avoid overmixing.
- Fold in ½ cup of the chocolate chips and transfer the batter to the prepared pan. Sprinkle the remaining ¼ cup of chocolate chips on top.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely in the pan before slicing.
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Notes
Store in an airtight container at room temperature for up to a week. Can be refrigerated or frozen for longer storage.