Need a chocolate fix?! Try my easy Chocolate Bread. A simple homemade chocolate cake that’s quick and easy. No electric mixer needed.
I’m completely obsessed with this gorgeous Chocolate Bread made from scratch. It’s soft, tender and filled to the brim with chocolate chips.
One of the most popular recipes on Sweetest Menu is my Chocolate Banana Bread. So when I had the idea of developing a pure Chocolate Bread recipe, I knew just where to start.
Chocolate Loaf Cake
And this Chocolate Bread might be even better because you don’t have to wait until you have spotty bananas sitting in your fruit bowl to get your chocolate fix.
You only need a handful of simple ingredients to make my Chocolate Loaf Cake. Here’s a quick overview of the key ingredients you’ll need, including any substitutions you can make.
This is an easy mix-and-stir recipe (no mixer needed). Here’s how to make it in six simple steps. Detailed instructions are included in the recipe card below.
Chocolate Chip Loaf (breadmaker Recipe)
Step 2: In a medium bowl, add melted butter, eggs and vanilla. Stir with a fork to break up the egg yolks.
You may have added too much flour and/or cocoa powder. Be sure to measure your dry ingredients using a baking scale for accuracy. It’s almost important not to over-mix your cake batter or over-bake your cake.
The acidity in buttermilk helps to act as a tenderiser in baked goods, resulting in soft and tender cakes, muffins, scones and pancakes. Buttermilk can also help cakes to rise when it reacts with baking soda.
Sourdough Chocolate Bread Recipe
If you don’t have access to buttermilk, you can use 1/2 cup regular milk and 1/4 cup full fat Greek yogurt or sour cream. Otherwise, you can try a DIY buttermilk substitute, by adding 1 tablespoon (15ml) of white vinegar to 240 ml (1 cup) of whole or full fat milk.
Cut Chocolate Bread into thick slices and serve as is. Or top a slice with fresh cream, berries or a scoop of ice-cream. You could also frost with chocolate ganache for something a little more fancy.
Cocoa powder: This cake gets its chocolate flavour from cocoa powder. You can use natural cocoa powder or Dutch-processed cocoa. Don’t use sweetened cocoa.
Chocolate Peppermint Bread
Buttermilk: I recommend using full fat storebought buttermilk for best results. If you don’t have access to buttermilk, you can use 1/2 cup regular milk and 1/4 cup full fat Greek yogurt or sour cream. Otherwise, you can try a DIY buttermilk substitute, by adding 1 tablespoon (15ml) of white vinegar to 240 ml (1 cup) of whole or full fat milk.
Chocolate chips: You can use milk or dark chocolate chips – whatever you prefer. Even white chocolate chips, Caramilk chips or peanut butter chips would work!
Bake time: If your Chocolate Bread starts to go too brown on top by the 30 minute mark, cover loaf with aluminum foil for the remaining cook time.
Chocolate Sourdough Bread (with Cacao)
Storage: Once your Chocolate Bread is completely cooled, you can store it in an airtight container at room temperature. Alternatively, you can slice into thick slices, cover them in plastic wrap and place them in an airtight container in the freezer. To enjoy, simply thaw at room temperature, or microwave a slice for 15-20 seconds.
Serving Size: 1 slice Calories: 292 Sugar: 21.1 g Sodium: 224.1 mg Fat: 14.7 g Carbohydrates: 38.3 g Protein: 5.3 g Cholesterol: 64 mg
Free ebook our favourite Christmas cookies Sign up to the sweet club and we'll send our Christmas Cookie ebook straight to your inbox. Sign Me UpHomemade chocolate filled bread is like inviting your favorite bakery into your home kitchen. A sweet roll inspired yeast dough is filled with a irresistible chocolate filling spiked with nuts and ginger the braided and baked for a stunning, homemade dessert bread.
Moist Chocolate Chip Zucchini Bread
Ah bread, here we are again! Truthfully I start to get a little antsy when I haven’t added a bread recipe in a while, I make it every week! This year I had such a favorable response to my Asiago bread that I figured it was high time to share another ‘gourmet’ loaf for my adventurous bread eaters and bakers out there.
This one was inspired by a fun new product I was working with – Paradise Fruit Company’s Crystallized Ginger. It’s far superior to any supermarket crystallized ginger I’ve used. Instead of large gummy chunks, Paradise’s version is thin chip shaped pieces which has a much better flavor and texture.
I knew it would pair beautifully with chocolate and wanted to give you a recipe that packs the combo into one bite. Letting a chocolate croissant inspire, I was off to the races. Many, many iterations later, a gorgeous chocolate braided bread that sings with flavor.
Chocolate Braided Swirl Bread (babka) Recipe By Tasty
If you’re sitting there thinking that this must us tons of complicated ingredients, I’m happy to tell you – nope! Everything works thanks to the perfect blend of staples you’ll find any day in a from scratch kitchen.
For the bread dough, after many tests, I settled on a sweet dough, very similar to the one I used in my cream cheese cinnamon roll recipe. To make it you’ll need:
Don’t rush to the grocery store if all purpose flour is what you have, it will work just fine, but you may find you need a tablespoon or two more. You can also use instant yeast here, simply skip the proving step and move right along with the mixing!
Chocolate Cinnamon Bread
Once I had a dough I was happy with it was time for the filling. I absolutely love chocolate croissants, but I never feel like there’s enough filling inside, I also knew just slabs of dark chocolate wouldn’t work here.
Unlike some baking recipes, you can use either dutch processed or natural cocoa powder here. I preferred the dutch processed for smooth final flavor. If you’re wondering what the heck the difference is, definitely check out my guide to baking with chocolate for more details!
You can easily choose plain almonds if you have that, or just give them a quick roast while your bread is rising – heck the oven heat will help it rise!
Chocolate Almond Bread (with Video) ⋆ Sugar, Spice And Glitter
If you’re interested in swapping out chocolates, you should be fine substituting milk chocolate chips or chocolate bar for either in the recipe. White chocolate would work as well – although I caution you, it would be very intense.
One word to the wise – don’t try skipping the chocolate chips. Without them, the filling hardens unpleasantly when the bread is cool. With them, thanks to the soy lecithin in them, we get a soft snackable bread that’s delicious warm and cool.
When you’re ready to bake, just make sure you have a window of about 3 1/2 to 4 hours. You’ll need to allow for rise time to make the perfect, tender chocolate bread.
Chocolate Pumpkin Bread Recipe
We begin with the dough, it’s made just as many yeast breads are – proof the yeast in lukewarm liquid, and when foamy, combine with the other ingredients and knead until a smooth soft dough forms. Here are my best tips for making this dough successful!
As your bread loaf approaches the end of it’s rise, go ahead and get out your food processor. It’s just a quick blitz of all your filling ingredients to create the chocolate nut filling. When it looks like chocolate sand, you’re done!
When your dough is risen, turn it out on a clean work surface, floured it needed. I highly recommend a silicone baking mat if you’re a bread baker, it’s the only work surface I use anymore. I do my shaping and baking all right on it!
Easy Vegan Chocolate Banana Bread
Now onto the folding! This is the part that I think most are concerned by, but this faux braid is super easy!
Cover with a clean towel or a piece of plastic wrap sprayed lightly with oil to prevent sticking. Let your chocolate filled bread rise until very puffy and swollen, about 45 minutes to 1 hour depending on the warmth of its resting place. I highly recommend you transfer the loaf to a baking pan now, so you don’t disturb the rise later.
Just before baking brush with milk to help the crust darken, and bake until golden and sounds hollow when tapped on the bottom.
Chocolate Chip Pumpkin Bread
Transfer to a cooling rack immediately to cool. Once cooled, you can choose to decorate your braided chocolate bread further with a drizzle of more melted chocolate! I used about 1 ounce of each white and dark chocolate, and use an old Tylenol syringe of my toddlers to drizzle like crazy!
I freeze bread every week, please do! Enjoy a slice whenever the whim hits! You can freeze it whole, and ideally without the chocolate drizzle for up to 3 months. Chocolate discolors in the freezer so I would wait to drizzle and decorate once thawed.
You can also freeze individual slices on a baking sheet, then transfer them to a container when frozen for easy single portion servings.
Easy Chocolate Bread (no Electric Mixer)
Both? I was shamelessly stealing small slices from the loaf whenever I happened to be standing at the kitchen. But a warm slice with a little swoosh of butter was heaven. Be careful not to melt the chocolate to much!
Now that you’re drooling
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