The only thing truly bread-like about this quick chocolate bread is it’s shape but I’m totally ok with that because chocolate bread is basically cake that you can eat for breakfast.
If you love a good chocolate cake then you’ll definitely love this Blackberry Chocolate Cake and this gorgeous Chocolate Mud Cake too.
Also known as chocolate loaf cake, this is one of those recipes you make for a delicious, sweet breakfast or morning tea – a little like a muffin – but since it’s in the shape of a loaf of bread and is cut into slices, you can absolutely feel good about it.
Wouldn’t this be amazing served up for Easter brunch because clearly we need more chocolate at Easter, right? You might also love this ginger loaf cake.
What is chocolate bread?
While this is known in some places as chocolate bread, you might also know it as chocolate loaf cake. It is basically a chocolate cake in bread form. While some recipes contain yeast, making them a genuine bread recipe, this style is a quick bread meaning it just uses baking powder and soda for the rise.
Chocolate quick bread also contains sugar, flour eggs – which makes it much closer to a cake and is made similar to muffins. This particular recipe is very similar to my Pistachio Chocolate Chocolate Chip Muffins. It’s rich in chocolate flavour, is fluffy and moist and has a good dose of chocolate chips.
The best part of this recipe is definitely how simple it is to make. Oh and of course it tastes amazing. Just 15 minutes and two bowls with simple everyday ingredients and you have yourself a decadent chocolate treat.
Handy tools to have
- Medium loaf tin – I use one with very defined corners, about 6 cup capacity
- Silicone spatulas – I have a bunch of these and they get every last bit of batter out of the bowl and into the tin.
- Dutch processed cocoa powder – different to regular cocoa, it’s darker and more rounded flavour.
How to make chocolate bread
- In one bowl, mix together dry ingredients (image 1, below) then in another bowl mix together the wet.
- Now combine them all in one (image 2, below) and tip the batter into a loaf tin (images 3&4, below) , then bake.
- Let it cool in the tin for 10-15 minutes until you can lift it out easily, then let it cool further before slicing.
That’s it. It’s incredibly easy to make and even easier to eat.
This cake is lovely served still a little warm, while the chocolate chips are still a bit gooey, or serve it at room temperature once they’ve fully set again.
Storage instructions
Keep chocolate loaf cake / chocolate bread in an airtight container in a cool spot, like the pantry.
This bread freezes well too. It’s best to slice it up and wrap each slice individually in plastic wrap, then store them all in an airtight container in the freezer for up to 2 months.
It’s delicious at room temperature or warmed up and is lovely topped with a slather of salted butter or topped with ice cream for a decadent dessert. If you want to toast it, add just a little butter to a frying pan and cook for a minute or two on each side, then serve with ice cream.
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Quick Chocolate Bread is super simple and great as a sweet breakfast or brunch – think Mothers Day or Easter – and works just as well as a dessert. I know you and your family will love this one.
More recipes you’ll love
- Pistachio Chocolate Chocolate Chip Muffins
- Coffee Cake Muffins
- Strawberry Chocolate Cinnamon Rolls
- Chocolate Scones
- Waffle Brownies
- S’mores Gooey Chocolate Mug Cake
- Chocolate Mud Cake
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Quick Chocolate Bread (Chocolate Loaf Cake)
Ingredients
- 55 g dutch processed cocoa (½ cup / 2oz)
- 260 g plain (all purp) flour (2 cups / 9oz)
- 100 g dark brown sugar (½ cup / 3.5oz)
- 50 g white granulated sugar (¼ cup / 1.8oz)
- 2 teaspoons baking powder
- ½ teaspoon baking (bicarb) soda
- ¼ teaspoon salt
- 1 cup dark chocolate chips (200g / 7oz)
- 2 large eggs
- ¾ cup whole milk (180ml)
- 115 g unsalted butter, melted (½ cup / 4oz)
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 180C / 350F / 160C fan forced. Grease and line a 6 cup capacity loaf tin (roughly 8×4 inch)
- In a large bowl sift the cocoa if it has lumps, then whisk in the flour, both sugars, baking powder, baking soda and salt.
- Reserve ¼ cup of chocolate chips and add the rest to the batter. Mix well then set aside.
- In a separate bowl whisk together the eggs, milk, melted butter and vanilla until well mixed.
- Make a well in the centre of the dry ingredients and add the wet ingredients. Fold with a spatula until just combined.
- Tip the batter into the prepared tin, level out the top and scatter over the remaining chocolate chips.
- Bake for 50-55 minutes until a toothpick inserted into the centre comes out with just a crumb or two (you’ll have to try to miss the choc chips though).
- Cool in the tin for 10-15 minutes, then transfer to a wire rack too cool completely. Serve while still a little warm (for gooey chocolate chips) or at room temperature once the chocolate has set again..
Video
Notes
- All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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92 Comments on “Quick Chocolate Bread (Chocolate Loaf Cake) [+Video]”
This cake is BOMB! made with almond milk and oil instead of butter and it came out great!
Thanks Penelope. Love your change ups too.
Super nice cake, delicious and easy to make. Only it should be in a larger loaf pan that 4″ X 8″–I suggest a 5″ X 9″. Mine rose too high and opened at the top by the time it was done inside, and looked a bit lopsided, even tho’ I cooked about 2/3 C of the batter separately hoping to avoid that. But I will definitely keep this recipe.
Was your loaf tin a 6 cup capacity? It may be the depth that’s the issue. My loaf tin is definitely 8×4 and it’s the perfect size.
I’ve just made this cake and it’s turned out great. I’ve not tasted it, so I don’t know if it’ll be moist or day. What I was interested to find was that this cake rose very well. I’ve read endless articles claiming that you can’t use Dutch processed cocoa with baking soda as it will kill the rise. Making this recipe, and taking that risk, means that I can now dispel those articles as untrue.
Hi Deborah. Yes, cocoa and baking soda / baking powder can get complicated. The cocoa doesn’t kill the baking soda – rather, dutched cocoa is a neutral, whereas baking soda most often requires an acid to react. While it’s a good rule to stick to, it’s not hard and fast – in this recipe it works but in others it may not.
Mine was bone dry despite baking it for 40 mins instead of 50. I’d recommend perhaps baking at a lower temp and adding a dash of neutral oil to the recipe.
Hi Ruhma. Sorry it didn’t work for you. I’d recommend getting a separate oven thermometer to keep inside your oven. Bone dry after 40 minutes seems like something very weird is going on here.
This loaf cake was so delicious 😋 soft and moist, I’ll definitely be making again! Thanks for sharing
So happy you love it, Erin.
I followed exactly but it turned out a bit too dry. I’ll try another time and reduce the baking time to 40-45 mins only. The taste is good, not too sweet.
Thanks Tram, just slightly less time in the oven should do it 🙂
Dry and disappointing.
Sorry to hear that J. Try cooking for less time.
I followed the recipe very closely and it came out very well! Moist and delicious and had to wipe chocolate off my fingers to write this comment :). Thank you!
So happy you love it Ysana!
In your three steps at the beginning, why don’t you say ‘whisk’ instead of ‘mix’? I followed the three steps and the bread turned out terrible. The article is way too wordy. Just give the recipe and make a comment or two. Very dry. Very disappointing.
Hi Tana, I put a lot of research into my posts and write them for many people, not just one. Some people like to have a lot of information – for those who don’t, you can use the jump to recipe button. Also outside factors, aka Google, require me to put information like this into my posts before they’ll even show them. Sounds like you overbaked the cake – try taking it out of the oven a little earlier.
Can I make this in a 9×5 loaf pan?
You can. It will be thinner so won’t take so long to bake. Test it much earlier to make sure you don’t overbake it.
Love it! It is so good. 100% try it! You will see how good it is!
Thanks so much Harper. So happy you love it.
How do I make this in 12*3*4.5 inch loaf pan?
Hello Amritha, I’ve not tested it in such a large tin. If you’re making the same quantity, it won’t need to cook so long (probably half as long) as the batter will spread out thinner. If you are increasing the quantity to still get a full loaf cake, I’d suggest roughly the same amount of cook time though.
I made this and it was really yummy!
So glad you love it Anne.
I just love love love it so much ♥️I’ve made it many times now. Thankyou for such an amazing recipe.
Thank you so much Fayy. So happy you love it.
Made this last night. So tasty, might have overcooked a little but will be keeping the recipe handy for next time 🎂🤭
So happy you loved it, Nevard.
Do I melt the chocolate chips to add to the batter ?
No, they are just mixed through.
Can you use Hershey cocoa powder?
I can’t get that here but check the pack, if it’s dutch processed you can use it.
I baked it, how long do you allow it to cool? Do you remove it from the loaf pan immediately? 15 minute after baking? Otherwise, the recipe was easy to follow and easy to put together. thanks! Haven’t tasted it yet, letting it cool, as I assume that’s recommended??/
Hi JJ, let it cool for 10-15 minutes in the tin.
This was great, so easy and straightforward! The whole family loved it, another great recipe I’ve discovered here. I used lofo flour and lactose free milk. Every oven varies, so first time I baked this at 160 for 40 min, second time for 35 min and was even better! Thanks!
You’ve made my day, Kris. So happy you loved it.
So good!! I was concerned about reviews saying it was dry, so I let the milk and eggs come to room temp. As well as letting the butter cool down. Measured and weighed the ingredients also. Pretty spot on. Delicious, moist cake in loaf form. I greased and floured my 8″x4″ loaf pan and after 10 min ran a knife around the perimeter and it came right out. No need to line with parchment, Beautiful, moist and decadent. Also added one TBSP instant coffee to the dry ingredients. To help keep moist, don’t let it sit out to long after baking. Will be making another loaf to give as a gift.
So happy you loved it! The dry comments are due to overbaking, which is unfortunately easier with loaf cakes. Coffee is a great way to intensify the chocolate flavour too.
Unfortunately it was really dry 🙁 Taste was good but was hard to eat with how dry it was. Would love a modified recipe to help with this problem!
Hello Michelle, I’m sorry you’re having troubles. I don’t get this issue when I make this and others love it as well. Are you weighing the ingredients? Otherwise, you just need to take it out of the oven sooner.
Made this today, my kids loved it!!!
So happy they loved it, Sandy
Made this yesterday, didn’t have enough cocoa powder so used some hot chocolate powder and nesqwik, no chocolate chips either! Turned out really well! Cooked for a slightly shorter time. Kept in tin for 20 mins or so before turning out. Even seems more most next day after wrapping in greaseproof paper in the bread bin 🙃
So happy you liked it Anna.
I make this frequently since finding your recipe, I now have a lot of home made marmalade to use and was wondering if I can add it to your recipe in replacement of the brown sugar?
Thanks Faye, I’m so happy you love it. I’m sorry, I’m not sure how the marmalade would work as I’ve not tried it but I’d love to hear if you try it.
This looks so good! Would it work with spelt flour instead?
I can’t do wheat.
Thank you!
Hello JC, it should work fine. Let me know how it goes.
Followed exactly and it was dry, even took it out 5 mins before your recommended time. I noticed before baking that the consistency was really thick but I went with it since I was following the recipe. I’d recommend images or descriptions of the batter consistency. Though considering there were numerous comments about it being dry, I’m also wondering if the recipe needs tweaking.
Hi Alexis, sorry you didn’t enjoy it. Did you weigh the ingredients? How long did you leave it in the tin after baking? This doesn’t turn out dry when I make it nor for many other commenters as well. It is a thick batter and there is a video and images in the post so you can see the consistency there.
Followed this to the letter and even with extra milk, this ends up extremely dry. Waste of ingredients.
Sounds like it was just baked it too long. Definitely doesn’t turn out dry for us.
This is the recipe I have been looking for!! “That back home bakery taste”- thank you for the recipe, the fam is obsessed. I’m getting nostalgic 🙂
So happy you love it Maryam
Too dry and not sweet enough. It seems to be missing a liquid…oil possibly? I had to add more milk to finish the batter but it has a subtle flour taste as though not enough granulated sugar. I will not be making it again without some tweaks.
It sounds like you’ve baked it a little too long. It normally turns out very moist inside so just drop the cooking time a bit.
I love the look of this recipe! If I were to make it in mini loaf pans, how long do you think I would need to bake it? Thank you!
Hello Lynn, it’s hard to say. I haven’t made this in mini loaf pans but I would suggest checking around the 25 minute mark – could be up to 30.
It will also depend on how big your mini pans are
Can I use bread flour instead of APF
Hello, I wouldn’t recommend it as it may turn out a little more dry. You could try adding a little extra milk or a touch of oil to combat that.
Can we use self rising flour? What would we need to modify in order to use it?
Hello Sara, I haven’t made this with SR flour so this is a just an estimate but try using the same amount as the plain flour but remove the baking powder altogether and just use 1/4 teaspoon of baking soda. Let me know how you go.
I found this recipe to be very dry. Maybe less flour? I baked for 50 minutes at 350 degrees and followed the recipe to the word.
What did I do wrong?
Hi Jim, it’s likely just overbaked. Every oven is different, so just check the cake 5-7 minutes before with a toothpick. It should come out with some crumbs sticking to it, but not wet batter. Once you remove it from the oven, it will continue to cook as the shape and size will retain heat.
Can i use oil instead of unsalted butter?
Yes you can but the flavour won’t be quite as rich.
I made this cake a week ago for me and my mum to eat. It lasted a whole week! It came out delicious, chocolatey goodness. Over time, of course it dried up a bit, but still had that good chocolatey goodness. Looked great, wasn’t difficult at all! Tastes great heated, with or without ice cream 😋
So happy to hear that Charlotte, This is definitely my favourite quick cake recipe 🙂
If I use a 9 by 5 tin how long should I bake it for?
Hi Ella, I haven’t made this one in a larger tin. I would check it from 35 minutes onwards until a toothpick comes out with moist crumbs attached but not wet batter.
Hi. May I know for how many servings this will be for a 7×3 loaf pan? Thanks.
Hello, It’s a very similar size so the same serving quantity as in the recipe
I am watching my loaf baking right now and it looks amaizing already☺️Can’t wait to indulge
I’m sure you’ll love it 🙂
Hi, Marie,
I made this for the first time just now and love it!
I am wondering, what would you suggest to make the cake even more (dark) chocolatey and moist? I followed the recipe and used semi-sweet chocolate chips and 100% cocoa powder (unsweetened). I am wondering if substituting oil for butter might help with making it more moist and perhaps investigating different chocolate brands might intensify the flavor (my chocolate was from Trader Joe’s).
Thanks!
Hi Maggie, so glad you love it. Dutched cocoa powder gives a darker colour. As for moisture, just try baking it for a slightly shorter time.
Around a tablespoon of instant coffee dissolved in the milk/wet ingredients will make the chocolate taste stronger.
Love this recipe! I followed it exactly but didn’t have whole milk. I mixed a little heavy whipping cream into 1 %. The milk was cold so the butter chunked up a bit. Could this be why it turned out a little dry? Going to try it again!
Great recipe!
Sincerely,
Pamela Kersey
Hi Pamela, the butter likely isn’t the cause. More likely it’s the fat content in the milk combo you used and / or overbaking. Using 1% milk mixed with a little cream may have resulted in a lower fat content but I wouldn’t have thought it would be too noticeable. All ovens are different so maybe just test this 2-3 minutes before the recipe suggests and it should be perfect.
I really want to make this but I don’t have Dutch processed cocoa just unsweetened cocoa? Can I just replace it with no other changes?
Hello Jenine, yes this will work fine with regular cocoa.
Can i make this with Semi Sweet Chocolate baking bars? I have those on hand right now
Hello Dee, you can but choc chips will give a better flavour. Chop the bars up into chip size pieces. Let me know how it goes.
Hi, how much in grams is the unsalted butter please? 🙂
Sorry Em, it’s 115g. I’ve updated the recipe card.
I made a vegan version of this using whole wheat flour, flax eggs, nut milk, apple sauce instead of all purpose, eggs, whole milk and butter and also cut back about a 1/4 cup of sugar (and let the choco chip be the star). Came out amazing, and also so easy to make! Everyone seems to like them ( of course since it’s chocolate-y), surely a crowd pleaser.
That’s fantastic. Thanks so much for sharing this info
I love to eat these warm, soft and melty. It’s like a super decadent breakfast bread that you can’t resist. I love dessert for breakfast…
Yes to dessert for breakfast 🙂