Introduction

Looking for a rich, chocolatey, and ultra-moist bread? This Dark Chocolate Bread is the perfect balance between cake and bread! Soft, slightly sweet, and packed with deep cocoa flavor, it’s ideal for breakfast or an afternoon treat. Plus, it’s super easy to make with simple ingredients!

Why Make This Recipe

• Ultra Moist & Soft – Thanks to buttermilk and butter, you’ll get a tender crumb.
• Rich in Chocolate – A deep cocoa taste for serious chocolate lovers.
• Easy to Make – No kneading or complicated steps, making it beginner-friendly!

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How to Make Dark Chocolate Bread

Ingredients

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk (or milk + 1 tbsp vinegar)
• 2 eggs
• ½ cup melted butter or vegetable oil
• 1 tsp vanilla extract
• ½ cup dark chocolate chips (optional)

Directions

1. Preheat and Prepare
   • Set your oven to 350°F (175°C).
   • Grease a loaf pan to prevent sticking.
2. Combine Dry Ingredients
   • In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
3. Mix Wet Ingredients
   • In another bowl, combine the eggs, buttermilk, melted butter, and vanilla extract until well blended.
4. Create the Batter
   • Pour the wet mixture into the bowl of dry ingredients.
   • Stir until just combined (avoid overmixing).
   • If using dark chocolate chips, gently fold them in now.
5. Bake
   • Transfer the batter into the prepared loaf pan.
   • Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Enjoy
   • Let the bread rest in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
   • Slice and serve warm or at room temperature.

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How to Serve Dark Chocolate Bread

This bread is delicious on its own, but you can also top it with butter, honey, or jam for extra sweetness. Serve it for breakfast with coffee or as a quick afternoon snack.

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How to Store Dark Chocolate Bread

• Room Temperature: Keep leftover slices in an airtight container or wrapped in foil for up to 3 days.
• Refrigerate: If you prefer, you can refrigerate it in a sealed container for up to a week. Just note it may become denser.
• Freeze: Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm in the oven before serving.

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Tips to Make Dark Chocolate Bread

• Vegan Version: Replace eggs with applesauce (about ¼ cup applesauce per egg).
• Gluten-Free Option: Use a gluten-free flour blend (ensure it’s suitable for quick breads).
• Extra Crunch: Stir in chopped hazelnuts or walnuts for added texture.

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Variation

Feel free to experiment with different types of chocolate chips—white, milk, or even caramel chips. Add a sprinkle of shredded coconut or dried fruit for another flavor twist!

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FAQs

1. Can I use regular milk instead of buttermilk?
   Yes! If you don’t have buttermilk, mix 1 tablespoon of vinegar (or lemon juice) into 1 cup of regular milk. Let it sit for 5 minutes, and you’re all set.
2. How can I tell if the bread is fully baked?
   Insert a toothpick in the center. If it comes out mostly clean or with a few moist crumbs, your bread is done.
3. Can I reduce the sugar?
   You can lessen the sugar slightly, though it may alter the flavor and moisture. Feel free to adjust to suit your taste.

Enjoy your Dark Chocolate Bread—the perfect fusion of cake-like sweetness and loaf-style easy!