Name: Quick Homemade Chocolate Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: ½ cup unsweetened cocoa powder; 1 ¾ cup all-purpose flour; ¾ cup granulated sugar; 1 ½ tsp baking powder; ¾ tsp baking soda; Pinch of salt; 1 cup buttermilk; 2 eggs; ½ cup canola oil (or oil of your choice); 1 ½ tsp vanilla extract; ¾ cup semisweet chocolate chips, divided; ¼ cup heavy whipping cream

This indulgent Quick Homemade Chocolate Bread combines rich cocoa flavor with melty chocolate chips and a silky ganache topping. It’s a perfect balance of cake-like texture and bread simplicity that makes for an irresistible treat any time of day.

Why You’ll Love This Recipe

This chocolate bread is the ultimate crowd-pleaser that requires minimal effort for maximum flavor. The exterior develops a slight crust while the interior stays wonderfully moist and tender. What makes this recipe special is its versatility – it’s decadent enough for dessert but simple enough for breakfast or an afternoon snack. The chocolate ganache elevates it beyond a typical quick bread, creating a bakery-worthy treat made right in your own kitchen. Even novice bakers will find success with this straightforward method that yields impressive results every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsweetened cocoa powder is the backbone of this bread’s deep chocolate flavor. It provides that rich, intense chocolate taste without adding extra sweetness. For the best results, use natural cocoa powder rather than Dutch-processed for this recipe.

All-purpose flour creates the structure of the bread while keeping the texture tender. It’s perfectly balanced to create a bread that’s sturdy enough to slice cleanly yet soft enough to enjoy.

Granulated sugar sweetens the bread while also helping to create a moist texture. It works with the cocoa to balance the bitter notes and create the perfect level of sweetness.

Baking powder and baking soda work together as leavening agents to give the bread its rise. The combination ensures a perfect lift while maintaining a tender crumb structure.

Salt enhances all the flavors in the bread, particularly highlighting the chocolate notes. Even just a pinch makes a significant difference in the overall taste profile.

Buttermilk adds moisture and a subtle tangy flavor that complements the chocolate. It also reacts with the baking soda to help the bread rise properly and develop a tender texture.

Eggs provide structure and richness to the bread. They bind the ingredients together while adding moisture that results in that perfect cake-like consistency.

Canola oil keeps the bread moist and tender for days. Unlike butter, oil creates a bread that stays soft even when refrigerated. Any neutral oil works well here if you don’t have canola on hand.

Vanilla extract enhances the chocolate flavor with its warm, aromatic notes. It adds depth and complexity that makes the bread taste more sophisticated.

Semisweet chocolate chips melt into pockets of gooey goodness throughout the bread and form the base of the ganache topping. The slightly bitter edge of semisweet chips balances nicely with the sweetness of the bread.

Heavy whipping cream combines with chocolate to create the silky ganache topping. Its high fat content ensures a smooth, glossy finish that sets beautifully on top of the cooled bread.

Directions

Grease and flour a 9×5-inch loaf pan and preheat the oven to 350°F.
In a large bowl, whisk together the dry ingredients (cocoa powder, flour, sugar, baking powder, baking soda, and salt).
Add the wet ingredients (eggs, buttermilk, oil, and vanilla extract) and mix until smooth.
Fold in ½ cup chocolate chips.
Pour the batter into the prepared pan, tap it on the counter a couple of times to level it out, and bake for one hour or until a toothpick inserted in the middle comes out clean. Let the bread cool down in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
Once the bread has cooled, make the ganache: place ¼ cup chocolate chips in a small bowl. Pour the heavy cream into a small saucepan and bring it to a simmer. Turn off the heat and pour the cream over the chocolate chips. Let stand for a couple of minutes, then stir until the ganache is smooth.
Pour the ganache over the cooled bread.

Servings and Timing

This recipe makes one 9×5-inch loaf, which yields approximately 10 slices. Each slice contains around 350 calories. The preparation time is about 20 minutes, with a baking time of 1 hour. In total, you’ll need about 1 hour and 20 minutes from start to finish, not including cooling time. This makes it perfect for a weekend baking project when you have a bit of time to let the bread cool properly before adding the ganache.

Variations

Double Chocolate Chunk: Replace the semisweet chocolate chips with equal parts white and dark chocolate chunks for an extra decadent experience.

Mocha Chocolate Bread: Add 1 tablespoon of instant espresso powder to the dry ingredients for a coffee-infused flavor that enhances the chocolate notes.

Nutty Chocolate Bread: Fold in ½ cup of chopped walnuts or pecans along with the chocolate chips for added texture and flavor.

Orange Chocolate Bread: Add the zest of one orange to the wet ingredients for a bright citrus note that pairs beautifully with chocolate.

Spiced Chocolate Bread: Add ½ teaspoon of cinnamon and a pinch of cayenne pepper to the dry ingredients for a Mexican chocolate-inspired variation.

Mint Chocolate Bread: Replace the vanilla extract with ½ teaspoon of mint extract for a refreshing twist.

Storage/Reheating

This chocolate bread stays fresh when stored properly. To maintain its moisture and texture, wrap the completely cooled bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

For the best flavor, allow refrigerated slices to come to room temperature before serving. Alternatively, you can gently reheat individual slices in the microwave for 10-15 seconds to revive that fresh-baked taste and slightly melt the chocolate chips inside.

For extended storage, this bread freezes beautifully. Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for several hours before serving. If you plan to freeze the bread, consider waiting to add the ganache until after thawing for the best appearance.

FAQs

Can I use Dutch-processed cocoa instead of regular unsweetened cocoa?

Yes, you can use Dutch-processed cocoa, but you might notice a difference in the rise and flavor. Dutch-processed cocoa is neutral rather than acidic, so it interacts differently with the leavening agents. If using Dutch-processed cocoa, consider adding 1 teaspoon of vinegar or lemon juice to the buttermilk to maintain the acidity needed for proper leavening.

I don’t have buttermilk. Can I substitute something else?

Absolutely! Make your own buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with regular milk to the 1-cup mark. Let it sit for 5-10 minutes until slightly curdled, then use as directed in the recipe.

Why did my chocolate bread sink in the middle?

Sinking can happen for several reasons: your oven temperature may be too low, the bread may be underbaked, or you might have opened the oven door too early in the baking process. Always test for doneness with a toothpick and ensure your oven is properly preheated before baking.

Can I make this recipe vegan?

Yes, you can adapt this recipe for a vegan diet. Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, allowed to gel for 15 minutes), use plant-based milk with a tablespoon of vinegar instead of buttermilk, and choose dairy-free chocolate chips. For the ganache, use coconut cream in place of heavy cream.

Can I make muffins instead of a loaf?

Definitely! This batter works wonderfully for muffins. Fill lined muffin cups about 2/3 full and bake at 350°F for approximately 18-22 minutes. This should yield about 12-14 muffins depending on their size.

How do I know when the bread is done baking?

The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). Another good indicator is that the bread will begin to pull away slightly from the sides of the pan, and the top should feel set when gently pressed.

My ganache is too thin. How can I fix it?

If your ganache is too runny, allow it to cool longer at room temperature or place it in the refrigerator for 5-10 minutes, checking and stirring occasionally. If it’s still too thin, you can add a few more chocolate chips while the mixture is still warm and stir until melted.

Can I add nuts or dried fruit to this recipe?

Absolutely! Add up to 1/2 cup of chopped nuts, dried cherries, or other dried fruits when you fold in the chocolate chips. Just be aware that very sweet add-ins like sweetened dried cranberries will increase the overall sweetness of the bread.

Why should I let the bread cool before adding the ganache?

Cooling the bread completely is crucial because a warm loaf will melt the ganache, causing it to run off the sides rather than creating that beautiful topping. The cooling process also allows the bread’s structure to set properly, making it easier to slice without crumbling.

Can I omit the ganache topping?

Yes, the bread is delicious even without the ganache. If you prefer a less sweet version or are short on time, the chocolate bread stands perfectly well on its own. You could also dust it with powdered sugar for a simpler finishing touch.

Conclusion

This Quick Homemade Chocolate Bread brings together the comforting essence of homemade bread with the irresistible allure of chocolate. It’s the perfect balance of simplicity and indulgence – easy enough for baking beginners but special enough to impress anyone lucky enough to receive a slice. The versatility of this recipe makes it suitable for various occasions, from breakfast to dessert, and the countless ways you can customize it ensure it will become a lasting favorite in your recipe collection. Whether you’re a chocolate enthusiast or simply looking for a reliable quick bread recipe, this chocolate bread delivers rich flavor and perfect texture every time. Make a loaf this weekend and discover your new go-to comfort bake.

Quick Homemade Chocolate Bread