chocolate bread

This quick Chocolate Bread recipe takes just 15 minutes to throw together and will fill your home with the most chocolatey aroma. Also known as chocolate loaf cake, it makes an easy and wonderful sweet treat for breakfast or anytime.

Quick Chocolate Bread (Chocolate Loaf Cake)

flour

dark brown sugar

white granulated sugar

baking powder

½ teaspoon baking (bicarb) soda

salt

chocolate

eggs

milk ((180 milliliters))

unsalted butter, melted ((½ cup / 4 ounces))

vanilla

Preheat the oven to 180C / 350F / 160C fan forced. Grease and line a 6 cup capacity loaf tin (roughly 8x4 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).

https://embed.mediavine.com/videos/ly9liflfl47pyfe7vqxx

This Quick Chocolate Bread recipe takes just 15 minutes to throw together and will fill your home with the most chocolatey aroma. Also known as chocolate loaf cake, it makes an easy and wonderful sweet treat for breakfast or anytime.

Two of the greatest things in the world, chocolate and bread, combine to create something truly special.

Chocolate babka

yeast

(185 milliliters) milk, warmed

(110 grams) caster sugar

eggs, egg yolk

cinnamon

bread

unsalted butter, chopped, softened

dark (70%) chocolate,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977440756001&=domain=del

5348771529001-5977440756001

An easy one bowl Chocolate Bread filled with chocolate chips.

Chocolate Bread

(1 and 1/4 cup) plain flour or all purpose flour

(1/2 cup) cocoa powder

baking soda

(1/2 cup) brown sugar

(1/4 cup) caster sugar or granulated sugar

(1/2 cup or 1 stick) unsalted butter

vanilla extract

180 ml (3/4 cup) buttermilk*

(3/4 cup) chocolate chips

Grease and line your 9 by 5 inch loaf pan with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.

In a large mixing bowl, sift together flour, cocoa, baking soda, baking powder and salt. Add sugars and gently stir.

In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 20 second bursts. Add your vanilla and eggs to your  butter and whisk gently until combined.

Make a well in the middle of your dry ingredients, add wet ingredients along with buttermilk. Very gently fold the mixture using a spatula or wooden spoon until the mixture is just combined – be careful not to over mix. Add 75 grams (1/2 cup) of chocolate chips to the batter.

Pour mixture into prepared tin and sprinkle extra 35 grams (1/4 cup) of chocolate chips on top. Bake for approximately 45 minutes or until a knife inserted into the middle comes out clean. Leave to cool completely on a wire rack.

Great recipe! I ran out of butter so I put coconut oil instead for half of the amount and it still worked- the texture was amazing! Thanks Jess :)

This bread machine chocolate chip bread recipe allows you to create a delicious chocolaty sandwich bread... perfect for kids! FYI – We had a lot of leftover chocolate chips after baking some cookies… so I decided to experiment!! Moo ha ha!! This chocolate chip bread recipe uses a bread machine to create a 2 lb bread loaf. Visit BreadDad.com for more great bread &amp; sandwich recipes.

Bread Machine - Chocolate Chip Bread

Milk ((lukewarm))

Butter

Flour

Brown Sugar

Salt

Teaspoons - Bread Machine Yeast

Cup - Semi-Sweet Chocolate Chips

Bread Machine settings – 2 pound loaf, light color and “basic” bread setting

Add all of the ingredients (except the chocolate chips) starting with the milk into the bread machine “bucket” (bread pan). Place the bread pan in the bread machine.

Plug in the bread machine, enter the appropriate settings (i.e. light color, basic setting and 2 lb) and press the &quot;start&quot; button.

1 or 2 minutes after starting your bread machine (during the first kneading/mixing cycle), add 50% of the chocolate chips. You need to let the milk &amp; flour be fully mixed before adding the chips. 

Place the remaining 50% of chocolate chips in the bread loaf container AFTER the first kneading cycle is complete (around the 10 minute mark in our Sunbeam machine) and before the second/final kneading cycle starts. FYI - The second mixing cycle commences at the 30 minute mark in our Sunbeam machine (on these recipe settings i.e. basic, 2lb &amp; light color). The second batch of chocolate chips will be less beaten up by the mixing paddle than the first set of chips. This allows for more solid chunks of chocolate to survive and enhance the bread&#039;s overall chocolaty taste!

When the bread machine has finished baking the bread, you should remove the bread and place it on a cooling rack. Use oven mitts when removing the bread machine container (bread loaf pan) as it will be very hot!

After removing the bread, don't forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.

In our Sunbeam bread machine, the baking takes about 3 hours for a 2 pound bread at the light color &amp; basic bread settings. However, some machines can differ and you don’t want to be away from home when the bread machine “finished” alarm goes off! Your bread machine should show you the length of the baking time after you have entered the settings into the machine. This will allow you to know when to be in the kitchen in order to remove the bread.

Before using your bread machine, you should read the bread machine manufacturer's&nbsp; instructions in order to use the bread machine effectively and safely.

Double chocolate banana bread recipe is super decadent and chocolatey! Made with almond flour, it's gluten free, dairy free, and paleo!

Rich &amp; Decadent Chocolate Banana Bread using Almond Flour

bananas + 1/2 for topping

almond butter (How to Make Super Creamy Almond Butter)

coconut sugar

almond flour (How to Make Almond Flour)

cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)

sea salt

Then, whisk in the eggs, almond butter, and coconut sugar.

Add the almond flour, cocoa powder, baking powder, and sea salt to the wet ingredients and whisk until it&#8217;s combined.

Fold in the chocolate chips, saving some for the top (always).

Line a bread pan with parchment paper, folding and tucking the parchment paper around the edges.

Pour the batter into the lined bread pan.

Drizzle some additional almond butter on top (optional) and sprinkle with the chocolate chips.

Slice another half of a banana and lay the slices on top.

Bake for 40 minutes and allow to cool before slicing.

This is soft and moist and super delicious!

Love this recipe! I would like to try subbing some of the almond flour for oat flour. I was thinking 1.5 cups almond flour and 1/2 cup oat flour or maybe 1 cup each? What do you think? Would I need to adjust any of the other ingredient measurements to compensate? Thanks!

https://www.youtube.com/watch?v=j915-VmGRww

The best double chocolate banana bread recipe you’ll ever need! Made with almond flour, it’s gluten free, dairy free, and paleo! Grab the milk and enjoy the chocolatey goodness!!

RECIPE: http://thetoastedpinenut.com/double-chocolate-banana-bread/

REGULAR BANANA BREAD RECIPE: http://thetoastedpinenut.com/coconut-almond-banana-bread/

About The Toasted Pine Nut: 
The Toasted Pine Nut is a destination for readers seeking simple and inspiring solutions to live and eat well everyday. Calling for fresh and colorful ingredients, the recipes found here prove that following a whole foods diet can be both simple and satisfying. Valuable advice,
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Double Chocolate Banana Bread Recipe | gluten free + one bowl

The moist chocolate bread is rich and decadent, with a velvety texture that melts in your mouth and a deep, intense chocolate flavor.

Moist Chocolate Bread (One Bowl)

Vegetable oil

Greek yogurt (room temp)

tsp Vanilla extract

tsp Kosher salt

Eggs (room temp)

sugar

Dark brown sugar

Buttermilk (room temp)

Cocoa powder

Flour (AP)

Baking powder

Baking soda

Chocolate chips

Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.

Into a large mixing bowl, add the oil, Greek yogurt, vanilla extract, kosher salt, eggs, granulated sugar, and brown sugar. Mix with a whisk until well combined.

Add the buttermilk, and mix until well combined.

Sift the cocoa powder, flour, baking soda, and baking powder, and mix with a whisk until almost combined.

Add the chocolate chips and mix until just combined and there are no lumps of flour visible. Do not overmix the batter.

Pour the batter into a parchment paper-lined loaf pan and top the batter with extra chocolate chips!

Bake in a 180c (350f) preheated oven for 40-50 minutes or until a toothpick inserted into the bread comes out clean with a few moist crumbs.

Remove the bread from the oven and allow it to cool for at least 30 minutes so it will be easier to slice. Slice, and enjoy!

Decadent brioche buns filled with fresh made raspberry puree and dotted with bits of semi-sweet chocolate make for the perfect special occasion breakfast. These are soft, fluffy and taste of bright raspberry and chocolate. Absolutely delicious!

Chocolate Raspberry Brioche Buns

bread flour (75 grams)

instant yeast

milk (117 grams, warmed to the temperature of baby's bathwater)

eggs (250 grams)

Tablespoons sugar

bread flour (500 grams)

unsalted butter

raspberry puree (store bought

semi-sweet chocolate chips (reserved for shaping)

egg (reserved for egg wash)

oz raspberries

water

To the bowl of a stand mixer, add 1/2 cup bread flour, instant yeast and 1/2 cup warm milk. Let stand for about 30 minutes until puffed up and risen.

Add the eggs and sugar. Mix together. Add the bread flour and salt. This will be stiff, almost a little crumbly and that is okay. Knead for 3-5 minutes.

Cut the softened butter into Tablespoon sized chunks. With the mixer running, add the butter a chunk at a time until all the butter has been added to the mixer. Knead the dough for 10 minutes until the butter is fully combined and the dough looks shiny and smooth. It should be sticky but not overly sticky at this point.

Transfer the dough to a large bowl. Cover and refrigerate for 4 hours or overnight.

While the dough is refrigerating, prepare the raspberry puree and the parchment paper (Directions for raspberry puree is below. Directions/pictures for cutting the parchment are in the post)

Once the dough has risen for 4+ hours, transfer to a countertop. Split dough into 16 pieces, about 75 grams per dough ball.

Shape bun: Take a piece of dough. Roll out into a small rectangle on the counter. Spread 1 teaspoon of raspberry puree in the middle. Sprinkle 12-15 semi-sweet chocolate chips on top of the raspberry puree. Fold the dough in half. Holding both ends, twist the dough and then swirl into a bun shape. Place on top of a piece of parchment paper and into a muffin tin. Repeat with remaining dough balls.

Cover the buns and let rise for another hour. Preheat the oven to 400ºF.

Egg Wash: Scramble one egg together with a teaspoon of water and brush onto the risen buns.

Bake buns for 15-20 minutes until golden on top and baked all the way through. Enjoy!

Brioche Dough

Place 6 oz raspberries into a saucepan with 1/4 cup sugar and 2 Tablespoons water. If you use frozen raspberries, use 1 Tablespoon water instead of 2. Smoosh up the raspberries and let the mixture come to a boil at medium heat. Boil for about 5 minutes.

Remove from the heat and pour the raspberry puree through a fine-mesh strainer into a container. Use a spatula or stir the raspberry mixture as it strains through. Mix around until all you have left in the strainer is seeds. Make sure you check the underside of the strainer to get any extra puree that might be there before discarding the seeds. You will end up with about 1/4 -1/3 cup raspberry puree. Let puree cool before using.

Raspberry Puree

These are so decadent and delicious. Perfect for Valentines or a special occasion.

Light and fluffy Healthy Chocolate Bread satisfies all the chocolate cravings. A guilt free slice of heaven with better for you ingredients including unsweetened cacao, whole grains and no refined sugar.

Healthy Chocolate Bread

coconut milk (full fat)

cacao or cocoa powder

honey

tsp baking powder

tsp baking soda

tsp salt

dark chocolate chips (divided)

salted pistachios (chopped)

Cooking spray (I use Misto)

Preheat oven to 325 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.

In a medium pot, add coconut milk and heat up until hot but not boiling (you can also use a microwave). Remove from heat, add cacao powder and whisk until no lumps are left. Set aside.

In a large mixing bowl, add eggs, maple syrup, baking powder, baking soda and salt. Whisk very well until no lumps are left.

Transfer chocolate mixture to a bowl with egg mixture and whisk well. Add flour, stir gently until no more white flour patches left and let batter sit for 3 minutes.

Add 1/2 cup chocolate chips and pistachios; give a few more gentle stirs to combine. Batter will be runny.

Pour batter into prepared loaf pan and sprinkle with remaining 1/4 cup of chocolate chips. Bake on the middle rack for 60 minutes or until the toothpick inserted in the middle comes out clean.

Remove chocolate bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove from a loaf pan and let it cool off completely before slicing. Cut with serrated bread knife.

This is one of my all-time favorite recipes! We've been making it for years now. I've been asked for the recipe multiple times.

Wow!!  This is the best chocolate bread I've made! (and I've made a lot.)  Made with just whole wheat, it rose up so well! So moist, chocolately, and super delicious! What more could I ask for? Thank you for this recipe!  I really liked using the coconut milk--maybe that's the secret!

This was good . However I missed the part of the recipe where it said not to sub the coconut milk for cows milk . I did use whole cows milk 14oz but as I read on I thought it was weird it didn't call for oil or yogurt so I looked a little closer an dsaw the no cows milk thing . So I added about 1/2 cup Greek yogurt and about 1/4 cup coconut oil . Came out great moist and chocolatey with a little crunch on the outside.  Most delicious the next day.  Yum!

Sooooo glad I made this recipe!! My chocolate craving &amp; the pic drew me in plus I had all the ingredients. Just had our first slice and love it! 2nd slice with cherry jam :) The bread texture with the decadent chocolate flavor is delicious. Thank You Olena! 🥂

How much of the monk fruit did you use?
I would like to try that variation but it would be my very first time with monk fruit. Thanks!

Delicious and healthy! I followed this exactly as written.

This is sooo good! I changed the coconut milk for unsweetened almond milk (only because I didn't have coconut milk) and it came out amazing! I might add some pecans next time too!

Chocolate Sourdough Bread is dangerously delicious! Bloomed cocoa powder and chocolate chips make this bread rich and full chocolatey goodness. I love the addition of the melty chocolate chips with the tender crumb. This is no ordinary chocolate sourdough - it&#039;s a chocolate lover&#039;s dream come true.

Chocolate Sourdough Bread

ripe sourdough starter (bubbly/active/doubled in size, about 2 Tablespoons)

flour (about 1/4 cup)

water (about 2 Tablespoons)

coconut oil (about 2 Tablespoons)

cocoa powder (about 3 Tablespoons)

bread flour (about 3 1/4 cups)

water (about 1 1/4 cups)

levain (scant 1/2 cup)

granulated sugar (about 4 teaspoons)

salt (about 1 teaspoon)

milk chocolate chips (see recipe notes, about 2/3 cup)

Levain: Make levain by mixing together ripe sourdough starter, flour and water. Set aside for 3-4 hours at 78-80ºF.

Autolyse: About an hour before the levain is ready, mix together the bread flour and water. Let rest for about an hour.

Bloom Cocoa Powder: About an hour before mixing the dough, warm the coconut oil and cocoa powder together over the stove or in the microwave. Let cool completely before using in the recipe.

Mixing: Add ripe levain, sugar, salt and bloomed cocoa mixture to the top of the dough. Pinch chunks of dough and reincorporate them together gently. Pick up one side of the dough and fold it over on itself. The dough will be sticky. Wet your hands as needed and continue to work with the dough until it is smooth and all the ingredients are mixed and the dough is smooth. Transfer the dough to a plastic container or a glass bowl if desired.

Bulk Fermentation: Over a total of 3.5-4 hours, perform 3 sets of stretch and folds every half hour and a resting period. This schedule assumes the temperature of the dough is 78-80ºF. If it&#39;s colder than this, bulk fermentation will take longer. Warmer dough will move faster.

To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach down to the bottom of the bowl of dough and pull the dough up and over the top of the dough. Turn the bowl 1/4 turn and repeat the stretch and fold. Turn another 1/4 turn and repeat. Perform one more 1/4 turn with stretching and folding the dough. Cover and set aside.

Repeat the stretch and folds every 30 minutes for three times total. After your third set of stretch and folds, wait another half hour and then laminate the dough to add the inclusions.

Lamination: On a clean counter top, stretch the dough as thin as you can without tearing it. See post for pictures and description. When the dough is fully stretched, sprinkle 3/4 of the milk chocolate chips over the dough. Fold the dough up and sprinkle the rest of the milk chocolate as you fold the dough up into a little package. See post for pictures.

Finish the last 1.5 hours of bulk fermentation with the dough covered at 78ºF.

Pre-Shape: Tip the bowl upside down, allowing the dough to fall onto a clean counter surface. Be gentle to avoid cutting and degassing the dough as much as possible. Wet your hands. Push a bench knife under the dough while using your free hand to tuck the dough under itself. Repeat this process going around in a circle until you have a tight ball of dough.

Bench Rest: Let the dough rest uncovered for about 30 minutes at room temperature. The dough will flatten a bit during this period of time.

Prepare a banneton: Prepare a banneton or small bowl. Place a kitchen towel or hair net in the bowl and liberally flour.

Shaping: After the dough has rested for about 30 minutes, it is time to shape the bread into a round or oval shape. Sprinkle flour on top of the dough if desired (I use a fine mesh strainer). Using the bench knife, lift the dough up off the counter and place it on top of the countertop – floured side down. This ensures that the flour is staying mainly on the outside of the dough. Going around in a circle, pull the dough sideways towards you and then fold up to the top of the round. Move 90 degrees and repeat the same process, pulling the dough sideways and then folding up to the top. As you continue this process around the dough, increase the tension as you pull. Gather the bread into a circle and use a bench knife to lift the bread and place into your lined bowl.

Cold Fermentation: Cover the dough and store in the refrigerator overnight or for up 14-20 hours. Alternatively you can let your dough rise outside the fridge for another 3-4 hours and then bake your loaves the same day.

Day 1: Levain/Mix/Bulk Fermentation/Shape/Cold Fermentation

Pre-heat the Oven: Put a dutch oven (top and all) into the oven and preheat to 500 degrees. Allow the dutch oven to heat for about 30 minutes at 500 degrees.

Once preheated for 30 minutes, pull the loaf out of the refrigerator. Remove the plastic wrap (this is easy to do straight out of the refrigerator if the dough is chilled – not easy if the dough warms up) and place a piece of parchment paper on top of the bread dough. Flip the dough over so that the dough is now sitting on the parchment paper. Take off the bowl/banneton and kitchen towel.

Scoring: Smooth the flour over the top of the dough (add a little extra for more contrast if desired) or leave the flour off completely for no contrast. Use a bread lame or very sharp knife to score the dough.

Bake: Carefully remove the dutch oven from the 500ºF oven with hot pads. Take the top off and place your bread into the dutch oven (including parchment paper – this helps with the transfer). Be very careful not to touch the sides of the dutch oven. Put your hot pads back on before you pick up the lid of the dutch oven and place it on top of the bread. Put the whole dutch oven back into your oven. Lower the temperature to 450ºF and bake for 25 minutes. Once 25 minutes are up, take the top off the dutch oven and continue baking for 20 minutes until the bread is fully baked. Let cool completely and enjoy!

Day 2: Bake

Top 10 chocolate bread recipes from across the web

The most viewed chocolate bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick Chocolate Bread (Chocolate Lo...

Chocolate babka

Chocolate Bread

Bread Machine - Chocolate Chip Brea...

Rich & Decadent Chocolate Banan...

Moist Chocolate Bread (One Bowl)

Chocolate Raspberry Brioche Buns

Healthy Chocolate Bread

Chocolate Sourdough Bread

Moist Chocolate Loaf Cake

Top 10 chocolate bread recipes from across the web

The most viewed chocolate bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Chocolate Bread (Chocolate Lo...

Chocolate babka

Chocolate Bread

Bread Machine - Chocolate Chip Brea...

Rich &amp; Decadent Chocolate Banan...

Moist Chocolate Bread (One Bowl)

Chocolate Raspberry Brioche Buns

Healthy Chocolate Bread

Chocolate Sourdough Bread

Moist Chocolate Loaf Cake

The most viewed chocolate bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Rich & Decadent Chocolate Banan...