Description
Irresistible chocolate bread emerges as a delightful treat that promises pure indulgence. Rich cocoa notes and tender crumb invite chocolate enthusiasts to savor each delectable slice with pure pleasure.
Ingredients
Scale
Dry Ingredients:
- 1 1/4 cups (157 grams) all-purpose flour
- 1/2 cup (50 grams) cocoa powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (100 grams) brown sugar
- 1/4 cup (50 grams) granulated sugar
Wet Ingredients:
- 1/2 cup (113 grams) unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup (180 milliliters) buttermilk
Mix-ins:
- 3/4 cup (128 grams) chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a 9×5 inch loaf pan by lining it with parchment paper or greasing thoroughly.
- In a large mixing bowl, sift together the dry ingredients, ensuring an even distribution of flour, cocoa powder, baking powder, baking soda, salt, and sugars.
- In a separate bowl, whisk melted butter with vanilla extract and eggs until smooth and well-incorporated.
- Create a well in the center of the dry ingredients and pour in the wet mixture along with buttermilk. Gently fold the ingredients together, stirring until just combined without overmixing.
- Fold most of the chocolate chips into the batter, reserving a small portion for topping.
- Transfer the batter to the prepared loaf pan, spreading it evenly and smoothing the top with a spatula.
- Sprinkle the remaining chocolate chips across the surface of the batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Customize the chocolate intensity by adjusting cocoa powder quantity for richer or milder flavor profiles.
- Prevent chocolate chips from sinking during baking by tossing them in a tablespoon of flour before adding to the batter.
- Replace buttermilk with yogurt or milk mixed with vinegar for similar moisture and tanginess if buttermilk isn’t available.
- Store bread wrapped tightly at room temperature for 3-4 days or freeze for up to a month to maintain freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 251 kcal
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg