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Ultra-Moist Chocolate Bread: Your New Favorite Easy Loaf

Close-up of a thick slice of rich, dark chocolate bread with visible chocolate chips on a white plate.

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Bake this ultra-moist chocolate bread for a rich, velvety treat perfect for breakfast or dessert. This easy recipe delivers decadent chocolate flavor without complicated steps.

Ingredients

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  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until they combine well.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about two minutes until the batter is smooth.
  4. Carefully pour the hot water or hot coffee into the batter while mixing on low speed. The batter will be thin; this is correct for moisture.
  5. If using, gently fold in the chocolate chips.
  6. Pour the batter into your prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  8. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the bread taste like coffee.
  • For an extra fudgy result, gently swirl 1/2 cup of melted chocolate into the batter right before pouring it into the pan.
  • This bread stays incredibly moist for days when stored tightly wrapped at room temperature.

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