Chocolate Bread
This decadent Chocolate Bread is infused with espresso and chocolate chips for a quick bread that satisfies your chocolate cravings for breakfast or an afternoon snack. Or try a slice with whipped cream and berries for a simple yet delicious dessert.
Servings 24
Ingredients
- 2 ¼ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups milk
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon instant espresso granules dissolved in 1 tablespoon hot water, optional
- 2 cups semisweet chocolate morsels plus 2 tablespoons flour
Instructions
- Preheat the oven to 325°F. Spray (2) 8x4-inch loaf pans with nonstick cooking spray and line with parchment paper. Give the parchment a quick spray as well.
- In a large bowl whisk together the flour, sugar, cocoa, baking powder, and salt. Using an electric mixer, beat in the milk, oil, eggs, vanilla and optional espresso mixture. Combine at medium speed with an electric mixer until combined.
- In a medium bowl, toss the chocolate chips with 2 tablespoons of flour (this will help to prevent the chips from sinking to the bottom of the batter), and gently stir into the batter. Spoon evenly into the prepared pans.
- Bake in preheated oven until a wooden toothpick inserted in the center comes out clean, about 1 hour and 15-20 minutes. Let cool in the pans for 20 minutes. Remove the bread from the pans and cool completely on a wire rack.
Notes
- Makes 2 8x4-inch loaves
- The instant espresso in this recipe simply enhances the flavor of the chocolate; it does not make the bread taste like coffee. If you do not want to include the espresso, simply omit the espresso mixture from the batter.
- Store bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.