This Double Chocolate Chip Bread is ultra-moist, fudgy, and loaded with chocolate. Cocoa powder and chocolate chips give it serious brownie vibes, but it’s an easy one-bowl quick bread that works for breakfast, dessert, or pure emotional support.
Jump to:
Pull Up A Chair & Let's Chat!
If you're going to make chocolate bread, let's actually make chocolate bread. This Double Chocolate Chip Bread has cocoa powder in the batter and plenty of chocolate chips throughout, so there's chocolate in every bite.
It's rich and fudgy but still soft and moist, and it comes together in one bowl with simple ingredients. Make it for breakfast, dessert, an afternoon snack—or because a warm slice of chocolate bread sounds really good.
Why You'll Love This Double Chocolate Chip Bread
- Double the chocolate: Cocoa powder + chocolate chips.
- Soft and moist: Avocado oil keeps the loaf tender.
- One-bowl recipe: Easy mixing and easy cleanup.
- Freezer-friendly: Make an extra loaf and save it for later.
- Easy to share: Great for brunch, holidays, or gifting.
What You'll Need and Why
A quick little rundown of everything you need to make this chocolate dream happen.
- Semisweet chocolate chips: Plenty of melty chocolate throughout.
- Cocoa powder: Gives the bread its rich chocolate flavor.
- Hot water: Blooms the cocoa.
- Espresso powder: Deepens the chocolate flavor.
- Turbinado sugar: Adds sweetness and moisture.
- Butter + avocado oil: For richness and a soft, moist crumb.
- Vanilla: Rounds out the chocolate.
- Eggs: Add structure and lift.
- Cake flour: Keeps the loaf soft and tender.
- Baking powder: Helps the bread rise.
- Kosher salt: Balances the sweetness.
Buy Now → 
The Recipe Rundown
Here's the brief how-to for this Double Chocolate Chip Bread.
- Bloom the cocoa: Mix cocoa and espresso powder with hot water.
- Mix the wet ingredients: Cream the butter, oil, and sugar, then add the eggs, chocolate mixture, and vanilla.
- Add the dry: Fold in the flour, baking powder, and salt.
- Add chocolate: Fold in the chocolate chips.
- Bake: Transfer to a loaf pan and bake at 350°F for 55–65 minutes.
- Cool: Let cool before slicing and serving.
Swaps & Variations
This Double Chocolate Chip Bread is easy to switch up with what you have on hand.
- Oil: Use avocado, vegetable, canola, or melted coconut oil.
- Sugar: Brown or granulated sugar can be used instead of turbinado.
- Chocolate chips: Semisweet, dark, milk, or a combination all work.
- Flour: All-purpose flour can be used instead of cake flour, though the texture may be slightly less tender.
- Add-ins: Try chopped walnuts, pecans, peanut butter chips, or dried cherries.
Recipe Testing Notes
Keep these simple tips in mind for a moist, fudgy Double Chocolate Chip Bread that bakes evenly every time.
- Bloom the cocoa: Hot water helps deepen the chocolate flavor.
- Don’t overmix: Fold in the dry ingredients just until combined for a soft, tender loaf.
- Check for doneness: Start checking around 50 minutes. A toothpick should come out with a few moist crumbs, not wet batter.
- Prevent sinking: Make sure the center is fully baked and avoid opening the oven too early.
- Let it cool: Give the bread time to set before slicing.
Double Chocolate Chip Bread Recipe
Equipment
- hand mixer
- loaf pan
Ingredients
- ¼ cup unsweetened cocoa powder
- ¼ cup hot water
- 1 tablespoon espresso powder
- 1 cup turbinado sugar
- 8 tablespoon butter, softened
- ⅓ cup avocado oil
- 1 teaspoon vanilla extract
- 3 eggs
- 1½ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1½ cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°.
- Mix the cocoa powder and espresso powder into hot water until combined. Set this aside.
- Cream together butter, oil, and sugar. Add the eggs, one at a time. Pour the chocolate espresso mixture into the egg mixture along with the vanilla extract and whisk to combine.
- In a separate bowl, measure out and add the cake flour, baking powder, and kosher salt. Mix the dry ingredients together and add to the wet ingredients. Fold until just mixed. Add the chocolate chips and fold until just combined.
- Add the chocolate chip bread batter/dough/situation to a parchment paper lined 9.5 x 5 inch loaf pan. Top with a few extra chocolate chips. Bake for 55-65 minutes or until a toothpick comes out clean.
- Remove the bread from the oven and let it cool for 15 minutes.
- Slice and enjoy!
Nutrition
Storage Instructions
Here’s how to keep every slice as soft and fudgy as day one.
- Room temperature: Store airtight for up to 4 days.
- Freeze: Freeze the loaf or individual slices for up to 3 months. Thaw at room temperature.
- Reheat: Microwave individual slices for 10–15 seconds, if desired.
More Chocolate Desserts You’ll Love
A few more chocolatey, cozy treats you’ll want in your life immediately.
- Hot Chocolate Cookies – Soft, gooey, and loaded with melty chocolate. A winter must-bake.
- Double Chocolate Peppermint Cookies – Festive, chewy, and perfect for holiday gifting.
- Oreo Crust Chocolate Tart – Silky, rich, and almost too elegant for how easy it is. A chocolate lover’s dream.
- Espresso Brownies – Deep, bold chocolate flavor with a little coffee magic to make everything taste even chocolatier.
- Brown Butter Chocolate Chip Cookies – Nutty, buttery, melty perfection. The cookie recipe people beg you for.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Elise says
Yummmmm!!! It’s our favorite!
Rufus says
I am so happy to hear that you like it!