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Ultra-Moist Brownie Bread: Easy Chocolate Loaf Cake

A close-up of a moist, dark chocolate bread loaf sprinkled with chocolate chips, resting on a white surface.
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You will love this ultra-moist chocolate bread recipe. It bakes up like a rich, fudgy brownie in loaf form, making it perfect for a decadent breakfast, snack, or dessert. This easy chocolate quick bread requires simple steps for maximum flavor.

Ingredients

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  • 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
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup semi-sweet chocolate chips (optional, for swirl or mix-in)

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, cocoa powder, baking soda, baking powder, and salt. Add the sugar and whisk again until combined.
  3. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed or by hand until just combined. Do not overmix.
  5. Carefully pour the hot water or coffee into the batter. Mix slowly until the batter is smooth. The batter will be thin; this helps create the moist texture.
  6. If using chocolate chips, gently fold them in now. For a swirl effect, pour half the batter into the prepared pan, sprinkle half the chips over the top, pour the remaining batter, and top with the rest of the chips.
  7. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, but not wet batter.
  8. Let the chocolate bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For an intense chocolate flavor, use hot brewed coffee instead of hot water; it deepens the cocoa taste without making the bread taste like coffee.
  • If you want a fudgier texture similar to brownie bread, reduce the baking time slightly and check for moist crumbs rather than a completely clean skewer.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil.

Nutrition

Find it online: https://purecookingjoy.com/moist-chocolate-bread-recipe-easy/

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