One-Bowl Double Chocolate Chip Bread

Introduction
One-Bowl Double Chocolate Chip Bread is the ultimate treat for chocolate lovers—a moist, rich, and ultra-satisfying loaf that brings together the deep flavors of cocoa and melty chocolate chips in every bite. This simple yet decadent bread is made using just one bowl, meaning less cleanup and more time enjoying the result. With a texture that’s soft and cake-like, it can easily pass for a dessert but is equally delightful as a sweet breakfast or snack. It’s perfect for serving guests, packing into lunchboxes, or indulging in a cozy moment with a cup of coffee or milk. The ease of preparation combined with the luxurious taste makes this chocolate bread a go-to recipe for both beginner and experienced bakers. Whether you’re satisfying a sudden chocolate craving or using up pantry staples, this loaf delivers on flavor, texture, and convenience. It’s a surefire way to elevate any occasion or brighten an ordinary day.

The History of Chocolate Quick Breads
Chocolate quick breads, like banana bread and zucchini bread, began gaining popularity in the United States during the 20th century when home baking became more accessible thanks to the widespread availability of baking soda and baking powder. Unlike yeasted breads, quick breads rely on chemical leaveners, making them much faster and easier to prepare. The chocolate variation likely evolved as home bakers began experimenting with adding cocoa powder and chocolate chips to traditional recipes to satisfy their sweet tooth. The concept of “one-bowl” baking is a more modern innovation, emerging in recent decades as time-saving and minimal-effort cooking gained traction in busy households. With more people looking for easy and mess-free ways to bake from scratch, one-bowl recipes became increasingly popular, offering simplicity without sacrificing quality. Today, chocolate quick breads are beloved around the world for their rich flavor, soft texture, and versatility.

Ingredients Breakdown

• All-Purpose Flour: The main structure of the bread, giving it body and stability.
• Unsweetened Cocoa Powder: Adds depth and richness to the bread’s flavor and enhances the chocolatey taste.
• Baking Soda and Baking Powder: Work together as leavening agents, helping the bread rise and develop a light texture.
• Salt: Balances sweetness and enhances the overall flavor profile.
• Granulated Sugar and Brown Sugar: Granulated sugar adds sweetness and lightness, while brown sugar adds moisture and a hint of caramel flavor.
• Eggs: Provide structure and help bind the ingredients. Room temperature eggs mix more evenly and give better volume.
• Neutral Oil (such as vegetable or canola): Ensures the loaf stays moist for days, giving it a tender crumb.
• Buttermilk or Yogurt: Adds tang, tenderness, and moisture to the batter. The acidity also reacts with baking soda for better rise.
• Vanilla Extract: Enhances all the other flavors with its warm, aromatic notes.
• Chocolate Chips (semi-sweet or dark): Offer bursts of melty chocolate throughout the bread, adding both texture and rich flavor. Optional extra chips on top create a bakery-style finish.

Step-by-Step Recipe

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
2. Combine the dry ingredients: In a large mixing bowl, whisk together 1 ½ cups (190g) all-purpose flour, ½ cup (50g) unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
3. Add sugars and wet ingredients: To the same bowl, add ¾ cup (150g) granulated sugar, ½ cup (100g) brown sugar, 2 large eggs, ½ cup (120ml) neutral oil, ¾ cup (180ml) buttermilk or plain yogurt, and 1 teaspoon vanilla extract.
4. Mix until smooth: Stir everything together with a whisk or spatula until the batter is thick and evenly blended. Avoid overmixing to keep the bread tender.
5. Fold in chocolate chips: Gently fold in ¾ cup (130g) chocolate chips, reserving a few tablespoons to sprinkle on top.
6. Pour and top: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips on the surface.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. If the top is browning too quickly, cover loosely with foil during the last 15 minutes.
8. Cool and serve: Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

Tips for the Perfect One-Bowl Chocolate Bread
Use high-quality unsweetened cocoa powder for the best flavor—Dutch-processed or natural cocoa both work, depending on the desired intensity. Make sure your eggs and buttermilk or yogurt are at room temperature to help the batter mix smoothly and bake evenly. Don’t overmix the batter; stir just until the ingredients are combined to avoid a tough or dense texture. Grease your loaf pan well or use parchment paper to prevent sticking. To check for doneness, insert a toothpick into the center of the loaf—moist crumbs are okay, but it shouldn’t be wet. Let the bread cool fully before slicing for clean cuts and a firmer texture. Store the loaf wrapped in plastic or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Variations and Customizations
Swap out the chocolate chips for white chocolate, milk chocolate, or peanut butter chips to change the flavor profile. For a mocha twist, add 1 teaspoon of instant espresso powder to the batter. Stir in chopped nuts like walnuts, pecans, or almonds for extra crunch. Add a swirl of peanut butter, Nutella, or caramel for even more decadence. Use whole wheat flour for a slightly heartier texture and added fiber. For a holiday touch, mix in dried cranberries and a hint of orange zest. You can also divide the batter among muffin tins for chocolate muffins—just reduce baking time to 18–22 minutes. For a vegan version, use plant-based yogurt, non-dairy milk with 1 tablespoon of lemon juice, flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg), and vegan chocolate chips.

Health Considerations and Nutritional Value
One-Bowl Double Chocolate Chip Bread is an indulgent treat, but it can offer some nutritional value when made with balanced ingredients. Cocoa powder contains antioxidants known as flavonoids, which may support heart health. Using oil instead of butter can reduce saturated fat, and adding yogurt or buttermilk contributes probiotics and protein. Substituting some of the all-purpose flour with whole wheat flour can increase fiber content. You can also reduce the sugar slightly or use natural sweeteners like coconut sugar. Each slice (1/10th of a loaf) typically contains 250–350 calories, depending on ingredients, with a good balance of carbs, fat, and a small amount of protein. It’s best enjoyed in moderation as part of a balanced diet.

FAQ
Can I use cocoa powder and melted chocolate together? Yes, but you may need to reduce the oil slightly to adjust for the extra fat.
Can I freeze this bread? Absolutely. Wrap it tightly in plastic wrap and foil, or place in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Why is my bread dry? Overbaking or using too much flour can lead to dryness. Be sure to measure flour by spooning it into the cup and leveling off, and check for doneness early.
What if I don’t have buttermilk? Use plain yogurt or make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to ¾ cup of milk and letting it sit for 5 minutes.
Can I make this gluten-free? Yes, a 1:1 gluten-free flour blend can be used, though texture may vary slightly.
Is it okay to skip the chocolate chips? You can, but the texture and richness may be less pronounced. Consider substituting with chopped nuts or dried fruit instead.

One-Bowl Double Chocolate Chip Bread

One-Bowl Double Chocolate Chip Bread is a rich, moist, and indulgent loaf that combines deep cocoa flavor with melty chocolate chips in an easy, mess-free recipe perfect for any occasion. With its one-bowl convenience and endless customization options, it's a chocolate lover’s dream that delivers bakery-quality results straight from your home kitchen.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 8

Ingredients

  

• 175 g 1¼ cups plain or all-purpose flour
• 40 g ½ cup unsweetened cocoa powder, sifted
• 1 teaspoon baking soda
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 90 g ½ cup brown sugar
• 50 g ¼ cup caster sugar or granulated sugar
• 115 g ½ cup or 1 stick unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 2 large eggs
• 180 ml ¾ cup full-fat buttermilk
• 110 g ¾ cup chocolate chips

Instructions

 

• Grease a 9×5 inch loaf pan and line it with baking or parchment paper. Preheat your oven to 180°C (350°F) for a standard oven or 160°C (320°F) for a fan-forced oven.
• In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, brown sugar, and caster (or granulated) sugar. Stir gently to mix the dry ingredients together.
• In a separate small bowl, whisk together the melted butter, vanilla extract, and eggs using a fork, just enough to break up the yolks.
• Create a well in the center of the dry ingredients and pour in the wet mixture along with the buttermilk. Use a spatula to gently fold everything together until just combined—be careful not to overmix the batter.
• Fold in 75g (½ cup) of chocolate chips, distributing them evenly throughout the batter.
• Pour the batter into the prepared loaf pan and sprinkle the remaining 35g (¼ cup) of chocolate chips over the top.
• Bake for 40–45 minutes, or until a knife inserted into the center of the loaf comes out clean. Allow the bread to cool completely in the pan on a wire rack before slicing.