Chocolate Bread

Ingredients

• 220 g (1¾ cups)plain flour
• 43 g (½ cup)unsweetened cocoa powder
• 1½ teaspoonsbaking powder
• ½ teaspoonbicarbonate of soda
• ½ teaspoonsalt
• 240 ml (1 cup)buttermilk
• 2 largeeggs
• 113 g (½ cup), melted and cooledbutter
• 100 g (½ cup)light brown sugar
• 100 g (½ cup)granulated sugar
• 1 teaspoonvanilla extract
• 130 g (¾ cup), dividedsemi-sweet chocolate chips

Instructions

1. 1

   Prepare the tin

   Heat the oven to 175°C (350°F). Coat a loaf tin with non-stick baking spray or line it with baking parchment.

2. 2

   Mix dry ingredients

   Whisk the flour, cocoa powder, baking powder, bicarbonate of soda and salt together in a bowl until evenly combined. Set aside.

3. 3

   Mix wet ingredients

   In a separate bowl, stir together the buttermilk, eggs, melted and cooled butter, brown sugar, granulated sugar and vanilla until smooth and the eggs are fully mixed in.

4. 4

   Combine the batter

   Add the flour mixture to the egg mixture and stir just until combined. Mix in ½ cup of the chocolate chips until evenly distributed.

5. 5

   Fill and bake

   Pour the batter into the prepared loaf tin and scatter the remaining chocolate chips over the top. Bake for 50–60 minutes, or until a tester inserted into the loaf comes out clean.

6. 6

   Cool the loaf

   Take the loaf out of the oven and leave it to cool in the tin for 10 minutes. Remove it to a wire rack and let it cool completely.

7. 7

   Slice to serve

   Wait until the bread is completely cool before slicing.

What is chocolate bread?

Chocolate bread is a sweet, cake-like loaf rather than a savoury yeast bread. This American-style version uses cocoa in the batter and chocolate chips for pockets of extra chocolate.

The method keeps preparation simple: dry ingredients are whisked separately, then folded into a buttermilk-and-egg mixture. A topping of chocolate chips gives the loaf a more chocolatey finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 283 calories, 5g protein, 40g carbs, 12g fat.

The flour and sugars provide most of the carbohydrates, while butter and chocolate chips contribute much of the fat. Eggs, buttermilk and flour contribute protein. Pair a slice with fresh fruit or plain yoghurt for a more balanced plate.

Why use buttermilk?

Buttermilk brings moisture and a gentle tang to the batter, which helps balance the cocoa and sugars. It also pairs with the bicarbonate of soda in the raising mixture.

Measure it before mixing, and use it at room temperature if convenient so it combines smoothly with the other wet ingredients.

Mix for a tender crumb

Dry ingredients: whisking the flour, cocoa and raising agents together helps distribute them through the loaf and prevents pockets of cocoa or bicarbonate.

Wet ingredients: mix until the eggs are fully incorporated, then stir in the dry mixture only until no loose flour remains. Overmixing after adding the flour can make the crumb less tender.

Keep the chocolate chips even

Fold ½ cup of the chips into the batter so they are spread through the loaf, then reserve the rest for the top. This keeps the topping visible and gives the slices chocolate throughout.

The butter should be melted but cooled before it goes into the bowl. If it is very hot, it can make the egg mixture harder to combine evenly.

Check for doneness

Start checking around the 50-minute mark, since the stated baking time is 50–60 minutes. Insert a tester into the loaf; it is ready when the tester comes out clean.

Leave the loaf in its tin for 10 minutes before moving it to a wire rack. Letting it cool completely before slicing helps the soft loaf hold its shape.

Serve and enjoy

Serve a slice on its own as a sweet snack or dessert, or add fruit alongside it for a fresher contrast. A little yoghurt can also make a simple accompaniment.

The recipe makes 12 servings, so slice the cooled loaf into 12 pieces for portions that match the stated nutrition information.

Recipe notes & tips

• Measure the flour without packing it into the cup before converting or weighing.
• Let the melted butter cool before adding it to the wet ingredients.
• Whisk the dry ingredients thoroughly so the cocoa and raising agents are evenly distributed.
• Stop mixing as soon as the flour is incorporated to help keep the loaf tender.
• Check the loaf with a tester from 50 minutes onwards, as baking time can vary by oven.
• Cool the loaf completely before slicing for neater pieces.

Variations

• Add walnuts: fold chopped walnuts into the batter alongside the chocolate chips.
• Use dark chocolate: swap the semi-sweet chips for dark chocolate chips.
• Add espresso: mix a small amount of instant espresso powder into the dry ingredients for a deeper cocoa flavour.
• Try orange: add finely grated orange zest to the wet ingredients.
• Add a glaze: drizzle a simple chocolate glaze over the loaf once it has cooled.

Common mistakes to avoid

• Hot melted butter: cool it before mixing so the wet ingredients combine smoothly.
• Overmixing: stir just until the flour disappears to avoid a tougher crumb.
• Uneven chips: mix the first ½ cup through the batter before adding the rest on top.
• Opening the oven early: wait until around 50 minutes before checking the loaf.
• Slicing while warm: cool the loaf completely first so the slices are less likely to crumble.

How to store

Once completely cool, keep the loaf in an airtight container at room temperature and eat within 3 days. Rewarm a slice briefly in the microwave if you prefer it warm.

Frequently asked questions