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This double chocolate chip bread is a rich, delicious treat for any chocolate lover. Cocoa powder infuses the batter with deep, chocolate flavor while generous handfuls of chocolate chips melt into pockets of gooey sweetness in every bite.

A platter of chocolate bread with a slice cut off and showing.

I’ve been in the mood for a chocolate dessert this week which is a bit out of the ordinary. I’m one of those people who enjoys chocolate but rarely do I crave it.

I have some great chocolate dessert recipes already, one of my favorites being Nutella Chocolate Chip Cookies. For a decadent and show stopping dessert this Chocolate Caramel Tart takes center stage. For a party I usually go with these Raspberry Mocha Cupcakes.

This time around I wanted to make a quick bread. I thought the chocolate milk along with chocolate chips would give the bread a rich, chocolate flavor. You can even add two kinds of chocolate chips if you’d like.

What is quick bread?

Quick bread is a type of bread that is leavened without yeast. Instead of rising slowly with yeast, it uses baking powder, baking soda, or both as leavening agents, which produce carbon dioxide quickly when mixed with liquid and heat, hence the name quick bread.

I ended up putting a simple chocolate drizzle on top of the bread. It added a bit of decoration and just another layer of chocolate.

Can I add a frosting or glaze?

You can add a buttercream or chocolate frosting to the top of the bread instead of the drizzle if desired. You could also just do a white chocolate drizzle on top.

Ingredients:

salted butter (or unsalted if you prefer)
granulated sugar
eggs
chocolate milk (or you can use whole milk or plant based milk)
vanilla extract
all purpose flour
unsweetened cocoa powder
baking soda
salt
chocolate chips (semi-sweet, milk chocolate, or dark chocolate)

To make the bread preheat the oven to 350 degrees. Spray a loaf pan with cooking spray. In a large bowl cream together the butter and sugar. Add in the eggs and beat. Slowly add in the milk and vanilla and mix well.

In a medium bowl mix together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix well. Fold in the chocolate chips.

Pour into the prepared pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

The bread baked up big and beautiful. It smelled of chocolate and looked rich. I couldn’t wait to try a piece!

Before serving I drizzled it with a milk chocolate drizzle. The bread was bursting with big chocolate flavor and was perfect with a glass of milk or cup of coffee.

How do you store this bread?

Store it in an air tight container for up to 7 days if unsliced or 5 days if sliced. I put it in a cake saver which worked well because it’s tall. You can also cover it with foil if needed so that the foil doesn’t touch the drizzle on top.

Can I freeze this bread?

Yes! Freeze the bread before putting the drizzle on top. You can wrap it whole in plastic wrap and then put it in a freezer bag. You can also cut into slices, wrap, then freeze. It is good in the freezer for up to 6 months.

While this bread is great as a snack it’s even better as a dessert. Serve with a bit of whipped cream or a scoop of vanilla ice cream for the ultimate dessert.

If you’ve tried my Double Chocolate Chip Bread or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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