Double Chocolate Chip Bread Recipe

Double Chocolate Chip Bread Recipe

Moist, fudgy, double chocolate chip bread that tastes like a bakery loaf without the fuss. One bowl, big chocolate flavor, and zero chance of leftovers!

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Prep Time: 15

Cook Time: 55

Cooling: 15

Total Time: 1 25

Servings: servings

Calories: 475kcal

Author: Ruth Truett

Equipment

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

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