Amazing 1-Bowl Moist Chocolate Bread

Oh, I know that feeling. It’s that deep, undeniable craving for something rich, something dark, something that whispers of pure comfort. When I started my journey away from corporate burnout into the kitchen, I realized that simple things—like the perfect perfect loaf—could bring so much joy. That’s why I’m obsessed with this Ultra-Moist Chocolate Loaf Cake. Forget dry, crumbly cakes; this is practically a fudgy brownie baked in a loaf pan, and it’s the easiest chocolate bread you will ever make. It proves that truly satisfying food doesn’t have to be complicated. Trust me, once you pull this decadent loaf out of the oven, it’ll become your new favorite way to find peace in the middle of a chaotic week!

SAVE

Why This Ultra-Moist Chocolate Bread Recipe Works So Well

I’ve tested more Moist Chocolate Bread Recipe versions than I care to admit, and the secret to this specific result—that melt-in-your-mouth, Velvety Chocolate Loaf quality—isn’t complicated. It comes down to physics, really! We introduce specific liquids at specific times to ensure every speck of cocoa and flour is perfectly hydrated without being overworked. I think that’s what makes this recipe feel so special; it just delivers that damp, rich crumb texture we look for in the best chocolate bakes. Head over to my baking blog archives if you want to see all my early attempts!

Here’s why your loaf will come out perfectly:

• Buttermilk is your friend! Its acidity reacts beautifully with the baking soda to give us a tender lift.
• Using oil instead of all butter keeps the crumb incredibly soft, even cold.
• We add a high-temperature liquid right at the end to ‘bloom’ the cocoa.

It’s these simple, non-negotiable steps that separate an okay quick bread from an absolutely legendary, rich comfort food.

Achieving That Fudgy Brownie Texture in Your Chocolate Bread

The texture of this Brownie Bread Recipe hinges on two things: the cocoa and the batter consistency. See, when you incorporate good quality unsweetened cocoa powder, you dump a lot of dry material into the mix. If we don’t balance that with enough liquid, we end up with something grainy or dry, which is the opposite of what we want!

This particular recipe bumps up the liquid content slightly and ensures the wet ingredients dominate that final mix. We are aiming for a thin, pourable batter—don’t panic when you see it! That thinness is exactly what allows the loaf to set up moist and dense rather than light and airy. It’s fudgy business, folks!

SAVE

Gathering Ingredients for Your Homemade Chocolate Bread

Alright, let’s talk about what you need to pull off the Best Fudgy Chocolate Bread ever made in your kitchen. The pantry list is shockingly simple for something this decadent, which is one of my favorite parts! Remember, precision matters here, especially when dealing with cocoa powder—it acts like a sponge. This loaf is built on good, straightforward components. You can find my full collection of my go-to baking resources, like my favorite whisk, over on my baking tools page if you need recommendations!

Essential Components for Rich Cocoa Bread Baking

For this homemade chocolate bread, we need the basics: one and three-quarters cups of all-purpose flour, an essential three-quarters cup of unsweetened cocoa powder, one and a half teaspoons of baking soda, one teaspoon of baking powder, and a teaspoon of salt. We’re using one and three-quarters cups of granulated sugar for that sweetness balance.

For the liquids and fat, grab two large eggs, one cup of lovely, tangy buttermilk, a half cup of neutral vegetable oil, and one teaspoon of vanilla extract. The absolute star liquid, which is key to the intense flavor, is one cup of very hot water or, if you’re feeling brave, hot brewed coffee.

And for those glorious pockets of melted bliss? If you want that beautiful Chocolate Swirl Loaf effect, you’ll need one cup of semi-sweet chocolate chips. You can fold them into the batter, or you can save half to sprinkle right on top before baking. Either way, you’re in for a treat!

Step-by-Step Instructions for Easy Chocolate Loaf Cake

Now for the best part: putting it all together! This process is why I call this an Easy Chocolate Loaf Cake recipe. We’re not dealing with yeast or complex folding techniques here; this is pure mixing confidence. Remember my philosophy? Great food doesn’t have to be hard. Preheat your oven to 350°F (175°C) right away, and make sure you’ve got a 9×5 inch loaf pan greased and floured, or even better, lined with parchment paper—that makes cleanup a breeze! If you’ve ever made my cake mix cookies, you know how much I love simple foundational steps like this!

Mixing the Dry and Wet Batters for Perfect Chocolate Bread

First things first: the dry stuff needs to become best friends. Grab your big bowl and whisk together the flour, the cocoa powder, the baking soda, baking powder, and salt. Whisk until it looks uniformly brown and silky. Then, add that sugar right into that dry mix and whisk again. Getting everything evenly distributed now stops you from having pockets of salt or soda later on.

In your separate bowl, whisk up your wet ingredients: the eggs, the buttermilk, the oil, and that splash of vanilla extract. Once that’s smooth, pour those wet guys straight into your massive bowl of dry ingredients. Mix this on low speed—or by hand with a wooden spoon, which is what I prefer—until it *just* comes together. I mean it, stop mixing when you see the last streak of flour disappear. Overmixing develops gluten, and we want fudgy, not rubbery!

Incorporating Hot Liquid for the Ultimate Moist Chocolate Bread Recipe

This step is the magic wand waving over your batter to achieve that incredible moisture. Carefully pour in your cup of hot water or, if you’re boosting that flavor profile, your hot brewed coffee. Mix this in slowly until the batter smooths out. Yes, it will look thin—like very thick hot chocolate—but this thinness is your guarantee for the Ultimate Moist Chocolate Bread Recipe.

If you’re using those optional chips, fold them in gently now. Then, pour that lovely, thin batter into your prepared pan. If you decide to make a swirl, this is where you sprinkle half the chips on the first layer of batter, pour the second half of the batter over that, and top with the remaining chips. Pop it into the oven for 50 to 65 minutes. You want a wooden skewer to come out with moist crumbs attached—that means it’s perfectly baked and not drying out!

SAVE

Tips for Success When Baking Your Decadent Chocolate Dessert Bread

You’ve mixed it, you’ve poured it, and now it’s in the oven—but we aren’t quite done perfecting this Decadent Chocolate Dessert Bread! As I learned when I was trying to transition from spreadsheets to saucepans, baking is all about the little details that make a difference. Don’t rush the cooling process, and always trust your nose over the clock, especially with a Simple Chocolate Quick Bake like this loaf.

My personal tip for any quick bread, especially one this moist, is to get to know your oven. Oven temps are notoriously misleading! If your recipe calls for 60 minutes but your loaf looks dark on top after 45, drop the heat slightly. Trust me, a slightly lower temperature held for a little longer ensures that deep, fudgy center sets without burning the edges.

Choosing Between Water and Coffee in Your Chocolate Bread

This is such a fun decision point in the recipe! Remember, we call for hot liquid either way because that heat helps the cocoa powder instantly dissolve and release its deepest pigment and flavor—it’s called blooming, and it’s brilliant. If you use hot water, you get a wonderfully pure, intense chocolate flavor, which is fantastic.

However, if you want to elevate this loaf to its absolute peak? Use hot brewed coffee. Don’t worry, I promise this chocolate bread won’t taste like your morning cup! The coffee simply acts as a flavor enhancer, making the chocolate taste… more chocolatey. It deepens the profile so beautifully. You can find some of my favorite ways to pair coffee notes in my coffee cake cookies recipe, too!

Making Ahead and Storing Your Homemade Chocolate Bread

One of the best things about a good quick bread like this is that it tastes even better the next day, making it perfect for the “Make Ahead Chocolate Bread” category! Since this loaf is so moist, it holds up beautifully to storage. My rule is: let it cool completely first. I mean it! If you wrap this beautiful Homemade Chocolate Bread while it’s even slightly warm, you’ll trap steam, and nobody wants that near a fudgy texture.

Once totally cool, wrap the loaf tightly—I use plastic wrap first, then follow it up with a layer of foil. This double wrap keeps every ounce of moisture locked inside. If you plan to eat it within three days, the counter is fine.

But if you’re thinking ahead, this freezes like a dream! You can wrap the cooled loaf and pop it straight into the freezer for up to three months. Peel off the layers when you’re ready to thaw, set it on the counter, and within a few hours, you have that fresh-baked flavor again. You can see how I treat my maple sugar cookies for making ahead, too; it’s all about that protective wrapping!

Serving Suggestions for Your Quick Chocolate Quick Bread

This loaf is so versatile, which is why I love it. It easily transitions from a weekend brunch treat to an after-dinner indulgence. It truly is the ultimate Comfort Food Bread when you need a hug in slice form!

For breakfast or a mid-morning snack, a simple layer of good quality butter that melts right into the warm crumb is perfect. It highlights that deep cocoa flavor beautifully. If you’re turning this into a proper dessert, you have a few amazing options.

I often just dust mine with powdered sugar—it looks so elegant against the dark loaf! But if you want to dial up the richness, try pairing a slice with a scoop of vanilla bean ice cream, maybe drizzled with a little caramel sauce. Check out how I handle deep, rich flavors in my sweet potato cobbler for pairing inspiration; sometimes simple is truly best!

SAVE

Frequently Asked Questions About This Chocolate Bread

Can I make this without buttermilk for my Moist Chocolate Bread Recipe?

That’s a great practical question! While buttermilk really helps with the texture and tang for this Moist Chocolate Bread Recipe, you can absolutely substitute it if you don’t have any on hand. Just take one cup of regular milk—whole milk works best—and stir in one tablespoon of white vinegar or lemon juice. Let it sit on the counter for about five minutes until it looks slightly curdled. That’s your homemade substitute! It works perfectly for this Quick Chocolate Quick Bread when you’re in a pinch.

Is this truly a No Knead Chocolate Bread recipe?

It is! If you look, we never ask you to incorporate gluten development, which is what kneading is all about. This is a classic quick bread method where we rely on chemical leaveners—the baking soda and powder—instead of yeast. So yes, it fits right into that easy, No Knead Chocolate Bread category, which makes it so fast to move from bowl to oven. You can see how speed is crucial for me in my Italian sausage soup, and this loaf is just as fast!

How do I get a super shiny, crack-free top?

Ah, the aesthetic question! Usually, a shiny top comes from high-sugar content or applying an egg wash, but for this rich loaf, you often get those beautiful cracks because of the steam pushing up through the dense batter as it sets—it’s a sign of that wonderful fudginess inside!

If you really want a smoother top on your Easy Chocolate Loaf Cake, make sure you really whisk your wet and dry ingredients in step one until they are perfectly incorporated *before* adding the hot liquid. That slight adjustment in mixing order helps keep the structure more uniform as it rises.

Can I skip the hot water/coffee?

Honestly, I wouldn’t recommend it if you want the *best* possible texture. The hot liquid blooms the cocoa powder, meaning it dissolves the cocoa particles completely, which unlocks a deeper, more intense chocolate flavor, moving it closer to that Decadent Chocolate Dessert Bread profile we’re aiming for. If you use room temperature water, you won’t get that depth of flavor.

Estimated Nutritional Data for Moist Dessert Bread Ideas

Now, before we get too carried away with the chocolate and the joy, I always like to include a little disclaimer about the numbers. This loaf is truly rich, so keep that in mind! The serving size listed below is just one slice, and remember, these figures are estimates only. They will change based on the brand of cocoa, the type of sugar, or if you add a hefty drizzle of extra gooey topping.

Here is a general breakdown based on the standard recipe measurements we used:

• Calories: 310
• Total Fat: 15g
• Carbohydrates: 42g (with about 35g coming from sugar)
• Protein: 5g

Enjoy it! It’s a comfort food experience, and sometimes we just need that delicious treat!

Share Your Baking Journey with this Chocolate Bread

Well, that’s it! You’ve officially baked my go-to chocolate bread. I truly hope this loaf brought you a little bit of that pure cooking joy I find every time I pull one from the oven. If you loved this recipe, please do me a favor and leave a rating below—five stars if it hit the spot!

I absolutely live to see your creations! Snap a picture of your fudgy slice and share it on social media, making sure to tag me so I can see how gorgeous your Moist Chocolate Bread Recipe turned out. You can connect with me directly on Facebook here: Pure Cooking Joy on Facebook. Happy baking!

Ultra-Moist Brownie Bread: Easy Chocolate Loaf Cake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will love this ultra-moist chocolate bread recipe. It bakes up like a rich, fudgy brownie in loaf form, making it perfect for a decadent breakfast, snack, or dessert. This easy chocolate quick bread requires simple steps for maximum flavor.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 75 min
• Yield: 1 loaf (about 10 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup hot water or hot brewed coffee
• 1 cup semi-sweet chocolate chips (optional, for swirl or mix-in)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the sugar and whisk again until combined.
3. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients. Mix on low speed or by hand until just combined. Do not overmix.
5. Carefully pour the hot water or coffee into the batter. Mix slowly until the batter is smooth. The batter will be thin; this helps create the moist texture.
6. If using chocolate chips, gently fold them in now. For a swirl effect, pour half the batter into the prepared pan, sprinkle half the chips over the top, pour the remaining batter, and top with the rest of the chips.
7. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached, but not wet batter.
8. Let the chocolate bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

• For an intense chocolate flavor, use hot brewed coffee instead of hot water; it deepens the cocoa taste without making the bread taste like coffee.
• If you want a fudgier texture similar to brownie bread, reduce the baking time slightly and check for moist crumbs rather than a completely clean skewer.
• This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil.

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 35
• Sodium: 350
• Fat: 15
• Saturated Fat: 4
• Unsaturated Fat: 11
• Trans Fat: 0
• Carbohydrates: 42
• Fiber: 2
• Protein: 5
• Cholesterol: 55