Chocolate Loaf Bread
Moist chocolate loaf bread made with cocoa powder and mini chocolate chips, mixed by hand and baked until soft in the center.
Servings: 10
Equipment
- Loaf Pan 9 x 5-inch
Ingredients
- 1¼ Cups all purpose flour
- ½ Cup cocoa powder unsweetened
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- ¼ Teaspoon salt
- ¾ Cup mini chocolate chips
- ½ Cup oil
- 2 eggs
- 1 Cup granulated white sugar
- ¾ Cup milk
- ¼ Cup hot water
- 2 Teaspoons vanilla extract
Instructions
- Preheat the oven to 325°F.
- Grease a 9 x 5-inch loaf pan and set aside.
- In a mixing bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add ½ cup of the mini chocolate chips. Mix so they are coated with the dry mixture. Set aside.
- In a large mixing bowl, whisk the oil and eggs.
- Add the granulated sugar and mix well.
- Add half of the dry mixture to the egg mixture and mix just until combined.
- Add the milk and vanilla extract. Mix well.
- Add the remaining dry mixture and mix just until no dry streaks of flour remain.
- Add the hot water and mix just until incorporated.
- Pour the batter into the prepared loaf pan and spread evenly.
- Sprinkle the remaining ¼ cup of chocolate chips on top of the batter, don’t mix.
- Bake for 50 to 60 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. If you hit melted chocolate, test another spot.
Notes
Don't overmix: I mix this batter by hand rather than using a hand mixer. Once the flour goes in, mix only until you don't see dry streaks.
Use mini chocolate chips: They distribute more evenly through the loaf and are less likely to sink than full-size chips.
Save some for the top: Keep ¼ Cup of the chocolate chips aside and scatter them over the batter just before baking.
Check more than one spot: Melted chocolate on a toothpick can look like uncooked batter. If you're unsure, test another spot near the center of the loaf.
Watch the pan size: Use the 9 x 5-inch loaf pan called for in the recipe. One reader's loaf rose over the pan, so I wouldn't use anything smaller.
Use mini chocolate chips: They distribute more evenly through the loaf and are less likely to sink than full-size chips.
Save some for the top: Keep ¼ Cup of the chocolate chips aside and scatter them over the batter just before baking.
Check more than one spot: Melted chocolate on a toothpick can look like uncooked batter. If you're unsure, test another spot near the center of the loaf.
Watch the pan size: Use the 9 x 5-inch loaf pan called for in the recipe. One reader's loaf rose over the pan, so I wouldn't use anything smaller.
Nutrition
Calories: 337kcal | Carbohydrates: 45g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 282mg | Potassium: 123mg | Fiber: 2g | Sugar: 30g | Vitamin A: 107IU | Vitamin C: 0.1mg | Calcium: 98mg | Iron: 2mg
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