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Ultra-Moist Chocolate Bread: Easy Recipe

A close-up, sunlit slice of moist chocolate bread with a glossy top, served on a white plate.

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Make this ultra-moist chocolate bread for a rich, velvety treat perfect for breakfast or dessert. This easy quick bread recipe delivers deep cocoa flavor and a tender crumb every time you bake.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. Add the sugar to the dry ingredients and whisk to combine thoroughly.
  4. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until blended.
  5. Pour the wet ingredients into the dry ingredients. Mix on low speed or by hand until just combined. Do not overmix.
  6. Carefully pour the hot brewed coffee into the batter and mix until smooth. The batter will be thin.
  7. If using, gently fold in the chocolate chips.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  10. Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Notes

  • For an extra fudgy texture, use hot water instead of coffee, or add a teaspoon of instant espresso powder to the hot coffee.
  • This bread stays moist for several days when stored tightly wrapped at room temperature.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

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