Name: Tasty Chocolate Breakfast Bread
Prep time: 15 min
Cook time: PT-487036H5M8S
Total time: PT-487036H5M8S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/4 cup milk; 1 1/2 cups semi-sweet chocolate chips; 1/2 cup dark chocolate chips (or milk chocolate, if preferred)

Why You’ll Love This Recipe

If you love the idea of combining chocolate with breakfast, then this Chocolate Breakfast Bread is for you! It’s a comforting, slightly indulgent treat that’s easy to prepare and will make your mornings feel extra special. The bread is moist, light, and filled with melted chocolate chunks, making it the perfect balance of sweet and savory. Plus, it pairs wonderfully with a hot cup of coffee or tea.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, softened
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chocolate chips or chopped chocolate
1/4 cup brown sugar
1/4 cup sour cream (or plain yogurt)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs and sour cream: Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix.
Add chocolate chips: Fold in the chocolate chips or chopped chocolate, ensuring they are evenly distributed throughout the batter.
Bake the bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle brown sugar over the top of the batter for a slight crunch. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!

Servings and Timing

This recipe makes about 8-10 slices of bread. Preparation time is around 15 minutes, with baking taking 50-60 minutes. After cooling, it’s ready to serve!

Variations

Add nuts: For a bit of crunch, add 1/2 cup of chopped nuts, like walnuts or almonds, to the batter.
Fruit addition: Add a handful of raspberries or chopped bananas for a fruity twist that pairs well with the chocolate.
Dairy-free: Substitute the butter with coconut oil and use dairy-free milk to make this recipe dairy-free.

Storage/Reheating

Store leftover Chocolate Breakfast Bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days. For longer storage, slice and freeze the bread for up to 2 months. To reheat, simply microwave individual slices for 10-15 seconds or toast lightly in a toaster oven.

FAQs

1. Can I use a different type of flour?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version. Just make sure to use one that’s suitable for baking.

2. Can I make this bread without eggs?

Yes, you can use an egg substitute like flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg) or applesauce for a vegan version.

3. Can I use almond milk instead of regular milk?

Yes, almond milk or any other non-dairy milk can be substituted for regular milk in this recipe.

4. How do I know when the bread is done?

The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If it seems undercooked, bake for a few more minutes.

5. Can I add more chocolate to the bread?

Absolutely! You can increase the amount of chocolate chips or add chocolate chunks for a richer, more indulgent treat.

6. Can I make this in a muffin tin instead of a loaf pan?

Yes, you can make this into muffins by spooning the batter into a greased muffin tin and baking at 350°F (175°C) for about 18-22 minutes.

7. Can I make this bread ahead of time?

Yes, you can make the bread a day or two ahead of time. Just store it in an airtight container to keep it fresh.

8. How should I store leftover bread?

Store the bread at room temperature for up to 3 days. You can also refrigerate it to extend freshness, or freeze it for longer storage.

9. Can I use sour cream alternatives?

Yes, plain yogurt works well as a substitute for sour cream in this recipe.

10. Can I frost this bread?

While it’s not necessary, you could drizzle this bread with a simple chocolate glaze or top it with a dollop of whipped cream for extra indulgence.

Conclusion

This Chocolate Breakfast Bread is a wonderful treat that combines the rich taste of chocolate with the comfort of freshly baked bread. It’s simple to make, versatile, and perfect for enjoying with a morning coffee or tea. Whether you’re making it for yourself or serving it to guests, this bread is sure to be a hit!