Chocolate Bread Recipe


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This quick chocolate bread recipe is perfect for chocolate lovers! Chocolate loaf cake is soft and moist with an incredible rich chocolate flavor.

Chocolate Bread

I absolutely love the fluffy and moist texture of this chocolate loaf cake! It stays fresh and doesn’t dry out, which is fantastic. It’s seriously the best loaf cake I’ve ever had.

The chocolate chips throughout the chocolate bread were delicious, and the extra chocolate chips on top made the crust extra delicious and also made it look beautiful.

It was so good, both warm and cold. When it was warm it had a delicious gooey texture that was enhanced by the little pockets of melted chocolate chips. When it was cold it almost tasted like a brownie. It was melt-in-your-mouth delicious both ways!

Whether you enjoy it plain, with cream cheese icing, or the optional chocolate glaze, this loaf is sure to become a family favorite. 

For the chocolate flavor, we’re using a combination of unsweetened cocoa powder and semi-sweet chocolate chips to make this chocolate chip bread. The cocoa powder gives the loaf a deep chocolate flavor, while the chocolate chips add a sweet, melty surprise in every bite. If you’re a fan of dark chocolate, feel free to switch to dark chocolate chips for a more intense chocolate flavor.

Chocolate chip loaf cake is perfect for breakfast, snack time, or dessert. You could spread some butter on a warm slice and serve it with a cup of coffee for a comforting breakfast. You could also turn it into a decadent dessert by serving it with a scoop of ice cream or a dollop of whipped cream with fresh berries.


Flour: All-purpose flour is best for this chocolate loaf cake. It helps give the cake its structure and contributes to its fluffy texture. 

Cocoa Powder: Unsweetened cocoa powder is needed to add the rich, deep chocolate flavor. 

Baking Powder and Baking Soda: These are our leavening agents that help the loaf rise and become fluffy.

Salt: A pinch of salt enhances the other flavors and balances the sweetness of the cake.

Granulated Sugar and Light Brown Sugar: These sugars provide sweetness and also contribute to the moistness of the cake. Granulated sugar adds a more purely sweet flavor, while light brown sugar adds a hint of molasses flavor.

Buttermilk: This is what makes our loaf tender and moist while adding a delicious tanginess that balances the sweetness. 

Unsalted Butter: It adds depth and richness to our cake’s flavor. Since it’s solid at room temperature, it also adds to the structure of the cake.

Large Eggs: Eggs serve as binders in this recipe, ensuring that all our ingredients stick together.

Vanilla Extract: This adds a hint of warmth and enhances our chocolate flavor. Pure vanilla extract will taste best, but since this is a baked dessert, you could also use artificial vanilla with good results.

Semi-Sweet Chocolate Chips: These add extra chocolate flavor and a variation in texture. Biting into a melted chocolate chip is just the best. They’re also used for the chocolate flavor in the optional glaze.

Heavy Cream: This is used in our glaze, giving it a creamy, velvety texture, perfect for drizzling over our cooled loaf.

The labeled ingredients for chocolate bread.

How To Make Chocolate Bread

Combine the Wet Ingredients: In a mixing bowl, combine the granulated sugar, brown sugar, buttermilk, melted butter, eggs, and vanilla extract. Stir until the mixture is smooth. (See the recipe card below for the full printable instructions.)

Whisking together the sugar and wet ingredients.

Mix the Dry Ingredients: In a separate mixing bowl, combine the flour, cocoa powder, baking powder, salt, and baking soda. Whisk until they are well blended.

Whisking together the dry ingredients, then adding them to the wet ingredients.

Combine Everything: Gradually add the dry ingredients to the wet ones, being careful to mix until they are just combined (make sure not to overmix).

Mixing together the wet and dry chocolate bread ingredients.

Add the Chocolate Chips: Gently fold the chocolate chips into your batter.

Folding the chocolate chips into the batter.

Transfer to the Loaf Pan: Pour your batter into a greased loaf pan.

Spraying a loaf pan with oil, then transferring the batter to the pan.

Add Chocolate Chips and Bake: Sprinkle chocolate chips on top and bake in the preheated oven until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs attached.

Sprinkling chocolate chips on top of the loaf cake, and then baking it.

Cool the Loaf: Let it cool in the pan for a bit, then transfer the bread to a wire rack to allow it to cool completely. See the recipe card below for the full written instructions, including ingredient amounts, and helpful tips, etc.

Pro Tips

  • Don’t Overmix: It’s important to mix your batter just until the dry and wet ingredients are combined. Overmixing can lead to a dense and heavy loaf instead of the light and fluffy one we’re aiming for.
  • Use Room Temperature Eggs: This might seem trivial, but using room temperature eggs can make a difference in your loaf’s texture. Cold eggs can harden the butter, leading to an uneven mixture.
  • Coat Your Chocolate Chips: To prevent the chocolate chips from sinking to the bottom of the loaf, toss them in a bit of flour before adding them to your batter. This little trick helps them distribute evenly throughout the loaf.
  • Test For Doneness: To ensure your loaf is perfectly baked, insert a toothpick into the center. If it comes out with a few crumbs attached, your loaf is done. If it comes out wet, bake it a bit longer.
  • Let it Cool: As tempting as it might be to slice into your freshly baked loaf, let it cool completely before cutting. This allows the loaf to set and makes slicing much easier. Plus, if you’re planning to glaze your loaf, a completely cooled loaf will ensure the glaze doesn’t slide off.
Slices of moist and rich chocolate bread on a white plate.

Can I Use Dark Chocolate Chips?

Absolutely! If you prefer a richer chocolate flavor, dark chocolate chips are a great alternative to semi-sweet ones.

What Can I Use Instead Of Buttermilk?

If you don’t have buttermilk on hand, you can make your own by adding a tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for five minutes.

Gooey chocolate chips glistening on top of a chocolate loaf cake.

Can I Freeze This Chocolate Loaf Cake?

Yes, you can! Just make sure it’s cooled completely, then wrap it well in plastic wrap. It can be frozen for up to 3 months.

What Is Chocolate Bread Made Of?

Chocolate bread is made from easy-to-find ingredients like flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, light brown sugar, buttermilk, unsalted butter, eggs, vanilla extract, and semi-sweet chocolate chips.

What Is The Difference Between A Loaf Cake And A Regular Cake?

A loaf cake often has a denser texture compared to a regular cake, making it perfect for a hearty snack or breakfast treat. Plus, the name “loaf cake” comes from its distinctive shape, as it’s baked in a loaf pan.

An overhead image of a partially sliced chocolate loaf on a cutting board.

How Do You Keep Chocolate Chips From Sinking?

Here’s a handy trick: before adding them to the batter, toss your chocolate chips in a little flour. This helps them to stay suspended in the batter during baking, ensuring you get that delicious chocolatey goodness in every bite.

Storage And Freezing

You can keep it in an airtight container at room temperature for a couple of days, or refrigerate it in an airtight container for up to a week. You can freeze this loaf (without the glaze) for up to 3 months.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

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A Pinterest pin image with a picture of chocolate bread with title text at the top.

Chocolate Recipes

If you like this recipe, be sure to check out all of our other desserts. Some reader favorites are:

Yield: 8 servings

BEST Chocolate Bread (Easy Chocolate Loaf Cake)

The best chocolate bread recipe.

Quick and easy chocolate bread is perfect for chocolate lovers! Chocolate loaf cake is soft and moist with a rich chocolate flavor.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


Chocolate Bread:

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened dark cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 cup + 2 Tablespoons buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips, divided (¾ cup mixed in, ¼ cup sprinkled on top)

Chocolate Glaze (optional):

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream


  1. Preheat your oven to 350F. Coat a 9x5 inch loaf pan with cooking spray.
  2. In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt until well blended.
  3. In another bowl, combine the granulated sugar, brown sugar, buttermilk, melted butter, eggs, and vanilla extract. Whisk until you have a smooth mixture.
  4. Gradually pour the wet ingredients into the dry ingredient mix, stirring just until combined. Do not overmix. Fold in the chocolate chips.
  5. Pour the batter into the prepared loaf pan. Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the loaf starts to brown too quickly, cover it with a piece of aluminum foil for the remaining baking time.
  6. Remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer the bread to a wire rack to allow it to cool completely.
  7. While the loaf is cooling, you can prepare the optional glaze. In a small saucepan over low heat, melt the chocolate chips and heavy cream together, stirring until the mixture is smooth.
  8. Once the loaf has completely cooled, drizzle the glaze over the top.


  • Store any leftovers in an airtight container at room temperature for up to 3 days.
  • If you want to keep it longer than 3 days, consider freezing it. To do this, wrap the completely cooled bread (without glaze) in plastic wrap, then place it in a zip-top freezer bag. Make sure all air is squeezed out before sealing. The bread can be frozen for up to 3 months. When you're ready to eat the bread, let it thaw at room temperature for a few hours.
  • To reheat, warm slices in the microwave for a few seconds or toast in the oven at 350F until heated through.
  • It’s delicious on its own, but can be paired with a scoop of vanilla ice cream for a delicious dessert.
  • For a richer chocolate flavor, try using dark chocolate chips instead of semi-sweet.
  • If you're not a fan of glaze, a dusting of powdered sugar on top can add a beautiful finish.
  • It's important to not overmix your batter, as it can result in a denser loaf. Mix just until you don’t see any streaks of flour.

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 523Total Fat: 24.1gCarbohydrates: 73.3gFiber: 6gSugar: 41.3gProtein: 10.4g

Nutrition information isn’t always accurate.


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This Chocolate Loaf Cake is perfect for any special occasion or simply as a treat for your everyday chocolate cravings.

The best chocolate bread recipe.

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