Chocolate Bread Recipe

Picture this: you walk into your kitchen and are greeted by the intoxicating aroma of rich chocolate wafting from your oven. The anticipation builds as you slice into a perfectly baked loaf, revealing a tender, chocolatey crumb that’s so moist it practically melts in your mouth. This isn’t just any chocolate bread recipe—it’s the one you’ll turn to again and again.

After testing dozens of variations and countless hours in the kitchen, I’ve perfected this chocolate bread recipe that strikes the perfect balance between intense chocolate flavor, incredible moistness, and beginner-friendly simplicity. Whether you’re a seasoned baker or just starting your culinary journey, this easy chocolate bread recipe will become your go-to for impressing family and friends.

Why This Chocolate Bread Recipe is “The One”

This best chocolate bread recipe stands out from the crowd for several compelling reasons:

• Unbelievably Moist: Our secret weapon? A combination of sour cream and coffee that creates an incredibly tender crumb while intensifying the chocolate flavor • Intense Chocolate Flavor: We use both high-quality cocoa powder and melted chocolate for a double dose of chocolatey goodness • Beginner-Friendly: Clear, detailed steps with pro tips ensure success even for novice bakers • Versatile: Perfect for breakfast with coffee, as an afternoon snack, or dressed up as dessert • Reliable Results: This recipe has been tested countless times to guarantee consistent, bakery-quality results

Ingredient Deep Dive

Understanding your ingredients is key to baking success. Here’s everything you need for this cocoa powder bread recipe:

Dry Ingredients

Wet Ingredients

Chocolate Addition

The Science Behind Key Ingredients

Cocoa Powder: I recommend Dutch-process cocoa for its rich, smooth flavor and deeper color. It’s been treated to neutralize acidity, creating a more mellow chocolate taste that pairs beautifully with the other ingredients.

Coffee: Don’t worry—you won’t taste coffee in the final product! Coffee is chocolate’s best friend, enhancing and deepening the chocolate flavor without adding any coffee notes.

Sour Cream: This ingredient is our moisture secret. The acidity tenderizes the gluten while adding richness and keeping the bread incredibly moist for days.

Oil vs. Butter: While butter adds flavor, oil creates a more tender, moist texture that stays fresh longer—perfect for this style of quick bread.

Smart Substitutions

• No sour cream? Use Greek yogurt (same amount)
• No coffee? Use hot water with 1 tablespoon instant coffee
• Prefer less sweet? Reduce sugar to 2/3 cup
• Want extra richness? Replace 1/4 cup oil with melted butter

Equipment You’ll Need

Having the right tools makes all the difference:

• 9×5 inch loaf pan (metal conducts heat better than glass)
• Large mixing bowl
• Medium mixing bowl
• Wire whisk
• Rubber spatula
• Measuring cups and spoons
• Electric mixer (optional but helpful)
• Wire cooling rack

Pro tip: Invest in a kitchen scale for the most accurate measurements—it’s a game-changer for consistent baking results.

Step-by-Step Instructions

Follow these detailed steps for perfect results every time:

Preparation (5 minutes)

1. Preheat your oven to 350°F (175°C)
2. Grease your loaf pan thoroughly with butter or cooking spray, then dust lightly with cocoa powder
3. Line with parchment paper for easy removal (optional but recommended)

Mixing the Batter (10 minutes)

4. Combine dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until completely uniform
5. Mix wet ingredients: In a separate bowl, whisk together eggs, oil, sour cream, cooled coffee, and vanilla until smooth
6. Create the batter: Pour wet ingredients into dry ingredients and gently fold together until just combined—don’t overmix!
7. Fold in chocolate chips: Gently incorporate chocolate chips with a few final folds

Baking to Perfection (55-65 minutes)

8. Pour and smooth: Transfer batter to prepared loaf pan and gently smooth the top
9. Bake: Place in preheated oven for 55-65 minutes, until a toothpick inserted in center comes out with just a few moist crumbs
10. Cool properly: Let cool in pan for 10 minutes, then turn out onto wire rack to cool completely

Baker’s Tips for Success

Master these professional techniques for bakery-quality results:

Don’t Overmix: Stir just until ingredients are combined. Overmixing develops gluten, resulting in tough, dense bread.

Room Temperature Ingredients: Take eggs and sour cream out 30-60 minutes before baking for better incorporation and texture.

The Toothpick Test: Look for a few moist crumbs clinging to the toothpick—completely clean means overbaked!

Proper Measuring: Spoon flour into measuring cups and level off. Packing flour leads to dry, heavy bread.

Cool Coffee is Key: Hot coffee will scramble your eggs and melt your chocolate chips prematurely.

Troubleshooting Common Issues

Even experienced bakers encounter challenges. Here’s how to fix common problems:

“My bread turned out dry”

• Cause: Overbaking or too much flour
• Solution: Check oven temperature with thermometer; measure flour correctly using spoon-and-level method

“The bread sank in the middle”

• Cause: Oven temperature too high or underbaking
• Solution: Use oven thermometer; test doneness properly with toothpick

“My bread is too dense”

• Cause: Overmixing or expired leavening agents
• Solution: Mix gently; replace baking soda every 6 months

“Chocolate chips sank to the bottom”

• Cause: Batter too thin or chips too heavy
• Solution: Toss chips in flour before folding in; use mini chips instead

Variations & Customizations

Transform this base recipe into exciting new flavors:

Flavor Boosters

• Espresso Chocolate Bread: Add 1 tablespoon instant espresso powder to dry ingredients
• Orange Chocolate Bread: Add 2 teaspoons orange zest and replace vanilla with orange extract
• Cinnamon Chocolate Bread: Add 1 teaspoon ground cinnamon to dry ingredients

Mix-In Ideas

• Double Chocolate: Add 1/2 cup chopped dark chocolate + 1/2 cup chocolate chips
• Nutty Chocolate: Fold in 3/4 cup chopped walnuts or pecans
• Cherry Chocolate: Add 1/2 cup dried cherries (reduce chocolate chips to 1/2 cup)

Glazes & Toppings

• Simple Chocolate Glaze: 1 cup powdered sugar + 3 tablespoons cocoa + 3-4 tablespoons milk
• Cream Cheese Drizzle: 4 oz cream cheese + 1/2 cup powdered sugar + 2 tablespoons milk
• Powdered Sugar Dusting: Simply dust cooled bread with powdered sugar

Storage & Freezing Instructions

Keep your chocolate bread fresh and delicious:

Room Temperature Storage

• Wrap tightly in plastic wrap or store in airtight container
• Keeps fresh for up to 4 days
• Place paper towel in container to absorb excess moisture

Refrigerator Storage

• Wrap well and refrigerate for up to 1 week
• Bring to room temperature before serving for best texture

Freezing Instructions

• Whole loaf: Wrap tightly in plastic wrap, then aluminum foil. Freeze up to 3 months
• Individual slices: Wrap each slice separately for grab-and-go convenience
• Thawing: Leave wrapped at room temperature for 2-3 hours

Serving Suggestions & Pairings

This versatile chocolate bread shines in many ways:

Breakfast Ideas

• Toasted with butter and a sprinkle of sea salt
• Spread with cream cheese and fresh berries
• French toast style with maple syrup

Dessert Presentations

• Warm slices with vanilla ice cream
• Bread pudding with chocolate sauce
• Layered trifle with whipped cream and berries

Perfect Pairings

• Beverages: Coffee, tea, milk, or hot chocolate
• Spreads: Nutella, peanut butter, or mascarpone
• Toppings: Fresh strawberries, whipped cream, or chocolate shavings

FAQ Section

Can I make this recipe into muffins?

Absolutely! Divide batter among 12 muffin cups and bake at 375°F for 18-22 minutes. Perfect for portion control and gifting.

What’s the difference between chocolate bread and chocolate cake?

Chocolate bread has a denser, more substantial texture similar to banana bread, while chocolate cake is lighter and fluffier. This bread is perfect for slicing and can be eaten by hand.

Can I use hot chocolate mix instead of cocoa powder?

No, hot chocolate mix contains sugar and other ingredients that will throw off the recipe’s balance. Stick with unsweetened cocoa powder for best results.

How do I know when it’s perfectly baked?

Look for these signs: edges pulling slightly from pan sides, top springs back when lightly touched, and toothpick inserted in center comes out with a few moist crumbs.

Can I reduce the sugar?

Yes, you can reduce sugar by up to 1/4 cup, but this may affect moisture and texture slightly. The bread will be less sweet but still delicious.

Printable Recipe Card

Ultimate Chocolate Bread Recipe

Prep Time: 15 minutes | Bake Time: 60 minutes | Total Time: 1 hour 15 minutes
Yield: 1 loaf (12 slices) | Difficulty: Easy

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 3/4 cup strong coffee, cooled
• 2 teaspoons vanilla extract
• 3/4 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease 9×5 inch loaf pan.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. In separate bowl, combine eggs, oil, sour cream, coffee, and vanilla.
4. Pour wet ingredients into dry; fold until just combined.
5. Fold in chocolate chips.
6. Pour into prepared pan and bake 55-65 minutes.
7. Cool 10 minutes in pan, then turn out onto wire rack.

Storage: Keep covered at room temperature up to 4 days or freeze up to 3 months.

Ready to Bake This Amazing Chocolate Bread?

This chocolate bread recipe has been my go-to for years, and I’m confident it will become yours too. The combination of deep chocolate flavor, incredible moistness, and foolproof technique makes it perfect for bakers of all skill levels.

Did you make this recipe? I’d love to hear about your experience! Please leave a rating and comment below, and don’t forget to share your beautiful bread photos on social media using #UltimateChocolateBread.

About the Author

As a passionate home baker with over 15 years of experience developing and perfecting recipes, I believe that great baking starts with understanding your ingredients and techniques. My kitchen has been my laboratory, where countless loaves have been baked, tasted, and refined to bring you only the very best recipes. When I’m not covered in flour, you can find me exploring local bakeries for inspiration or sharing baking tips with fellow enthusiasts.