Introduction
Craving something chocolatey and comforting? Dive into this super easy Quick Chocolate Bread! Perfect for sharing or indulging solo. Let’s get baking!
Detailed Ingredients with measures
- Dry Mix:
– 1 3/4 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 cup granulated sugar
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder - Wet Mix:
– 1 cup buttermilk (or milk + 1 tbsp vinegar, let sit for 5 min)
– 1/2 cup vegetable oil
– 2 large eggs
– 2 teaspoons vanilla extract - Extras:
– 1/2 cup chocolate chips (optional for extra goodness)
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 50 to 60 minutes
- Total Time: Approximately 1 hour 10 minutes
- Yield: 1 loaf (about 10-12 servings)
Directions
1. Preheat your oven to 350°F (175°C) and get a 9×5-inch loaf pan ready by greasing and flouring it—or go with parchment paper for easy cleanup!
2. In a big bowl, whisk together all dry mix ingredients: flour, baking powder, baking soda, cocoa powder, sugar, and salt.
3. In a separate bowl, mix together all wet ingredients: buttermilk, oil, eggs, and vanilla until smooth.
4. Gently pour the wet mix into your dry mix; stir until just combined. A few lumps? No problem! Avoid overmixing to keep it tender.
5. Fancy some extra chocolatey vibes? Fold in those chocolate chips!
6. Spoon the batter into your prepared loaf pan and give it a quick smooth with a spatula.
7. Bake for 50 to 60 minutes—check with a toothpick; it should come out clean when done. The top will have some cute little cracks!
8. Let your loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Slice this beauty up and enjoy it warm or at room temperature. It’s heavenly on its own or with a little spread of butter!
Nutritional Nugget (per serving)
210 kcal, 32g Carbs, 4g Protein, 9g Fat
Detailed Directions and Instructions
1. Preheat Oven
Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and flouring it. Alternatively, you can line the pan with parchment paper for easy cleanup.
2. Prepare Dry Mix
In a large bowl, whisk together all the dry mix ingredients: 1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 cup granulated sugar, 1 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon baking powder.
3. Combine Wet Mix
In a separate bowl, mix together all the wet ingredients: 1 cup buttermilk (or milk with 1 tablespoon of vinegar, let sit for 5 minutes), 1/2 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract until smooth.
4. Combine Mixtures
Gently pour the wet mix into the dry mix and stir until just combined. It’s alright to have a few lumps! Avoid overmixing to keep the bread tender.
5. Add Chocolate Chips
If you’d like, fold in 1/2 cup chocolate chips for an extra chocolatey flavor.
6. Fill Loaf Pan
Spoon the batter into your prepared loaf pan and smooth the top with a spatula.
7. Bake
Bake for 50 to 60 minutes. Check for doneness with a toothpick; it should come out clean. The top of the bread will have charming little cracks.
8. Cool the Bread
Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Serve
Slice the bread and enjoy it warm or at room temperature. It’s delightful on its own or can be enhanced with a spread of butter.
Notes
Storage
Store any leftover chocolate bread in an airtight container at room temperature for up to 4 days.
Freezing
This bread can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Customization
Feel free to add nuts, dried fruit, or even a swirl of peanut butter or Nutella for a creative twist! Adjust the baking time if you make significant changes to the recipe.
Cook techniques
Mixing Dry Ingredients
Start by whisking together your dry ingredients thoroughly to ensure even distribution of baking powder, soda, cocoa powder, and salt. This step is crucial for achieving a consistent texture in the bread.
Preparing Wet Ingredients
In a separate bowl, combine all wet ingredients and mix until smooth. This allows for better incorporation with the dry ingredients, leading to a uniform batter.
Combining Wet and Dry Mixtures
When combining your wet and dry mixes, be gentle! Stir until just combined to avoid overmixing, which can result in a denser loaf.
Incorporating Chocolate Chips
If you decide to add chocolate chips for extra richness, fold them into the batter gently to keep them from sinking to the bottom.
Baking
Bake the loaf in a preheated oven, keeping an eye on the baking time. A toothpick inserted into the center should come out clean, indicating that the bread is done.
Cooling
Allow the bread to cool in the pan for a short time before transferring it to a wire rack. This step prevents the bread from becoming soggy and helps maintain its structure.
FAQ
Can I substitute the buttermilk?
Yes! You can use regular milk mixed with vinegar or lemon juice as a substitute for buttermilk. Just let it sit for about 5 minutes to curdle.
What can I use instead of vegetable oil?
You can use melted butter, coconut oil, or any neutral oil in place of vegetable oil for a different flavor profile.
How do I store leftover chocolate bread?
Wrap the bread in plastic wrap or foil and store it at room temperature for up to three days. For longer storage, consider freezing it.
Can I add nuts or other mix-ins?
Absolutely! Feel free to add nuts, dried fruits, or other mix-ins to customize your chocolate bread.
How can I tell when the bread is done baking?
The best way to check for doneness is to insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is done.
Conclusion
