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.
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.
It requires no decoration, though you could add a chocolate ganache like on this marble loaf cake for a super decadent cake.
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.
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.
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
- Chocolate Zucchini Cake
- Pistachio Chocolate Chocolate Chip 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)
- 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 & cooled slightly (½ cup / 4oz)
- 1 teaspoon vanilla
- 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, slightly cooled 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..
- 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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