If you’re craving something decadently chocolatey, but don’t have hours to spare, this Quick Homemeade Chocolate Bread might just become your new go-to treat. It’s tender, moist, packed with deep chocolate flavor, and impossibly easy to whip together using pantry basics. A generous drizzle of creamy chocolate ganache takes this bread over the top and turns it into a showstopper for breakfast, snack, or even dessert. The best part? This loaf is so simple, you’ll be baking it any time that chocolate craving strikes!

Quick Homemeade Chocolate Bread Recipe - Recipe Image

Ingredients You’ll Need

What makes Quick Homemeade Chocolate Bread a staple is how it’s built on humble ingredients that each play a big part in creating its rich flavor and bakery-style texture. Here’s what you’ll need, plus some tips for getting perfect results every time:

Unsweetened cocoa powder: For deep, authentic chocolate flavor; natural or Dutch-process works here.
All-purpose flour: The foundation of your bread—just simple flour, no specialty flours necessary.
Granulated sugar: Adds the perfect touch of sweetness to balance that bold cocoa.
Baking powder: A key leavener for a beautifully risen loaf.
Baking soda: Works with the buttermilk to create a fluffy, moist crumb.
Pinch of salt: Brings out all the chocolate flavors (don’t skip it!).
Buttermilk: Gives your bread old-fashioned moisture and a gentle tang that highlights the chocolate.
Eggs: Help bind the batter and give structure.
Canola oil (or oil of your choice): Keeps the loaf moist and tender for days.
Vanilla extract: Invites even more aroma and warmth into the chocolate base.
Semisweet chocolate chips: Stirred into the batter and used in the ganache for irresistible melty pockets and glossy topping.
Heavy whipping cream: Turns those chocolate chips into a silky ganache that adds richness and flair.

How to Make Quick Homemeade Chocolate Bread

Step 1: Prepare Your Pan and Oven

Give your 9×5-inch loaf pan a good greasing with either butter or oil, then dust it lightly with flour—this ensures the Quick Homemeade Chocolate Bread pops out easily and has crisp edges. Set your oven to 350 F while you get started, so it’s nice and hot when the batter is ready.

Step 2: Mix the Dry Ingredients

Grab your largest bowl and whisk together the cocoa powder, flour, sugar, baking powder, baking soda, and salt. This step is important for even chocolate distribution and guarantees your loaf bakes up tender and evenly.

Step 3: Add Wet Ingredients and Combine

Crack in the eggs, pour in the buttermilk, oil, and vanilla extract, and gently mix until a smooth batter forms. There’s no need for a mixer here—just a hand whisk does the job! Mixing just until combined keeps your Quick Homemeade Chocolate Bread from getting tough.

Step 4: Fold in Chocolate Chips

Using a rubber spatula or wooden spoon, gently fold in ½ cup of your chocolate chips. They’ll melt into gooey little bites while baking, adding bursts of flavor throughout every slice.

Step 5: Fill the Pan and Bake

Pour the batter into your prepared pan, smoothing out the top. Tap it gently on the counter to level it, which helps even baking. Slide it onto the center rack and bake for about 1 hour, or until a toothpick inserted in the middle comes out clean—don’t overbake! Let it cool in the pan for 10 minutes; then, turn it out onto a cooling rack to finish cooling completely.

Step 6: Make the Ganache and Top the Bread

While the bread finishes cooling, make the showy ganache. Place your reserved chocolate chips in a small bowl. Warm the heavy cream in a saucepan, just to a simmer—not boiling—then pour it over the chips. Let it stand a couple of minutes, then stir until smooth and glossy. Pour the ganache right over the cooled bread, letting it drip down the sides for that bakery-worthy finish.

How to Serve Quick Homemeade Chocolate Bread

Garnishes

The glossy ganache is already a dazzler, but you can finish your Quick Homemeade Chocolate Bread with a pinch of flaky sea salt, a dusting of powdered sugar, or even a sprinkle of extra chocolate chips. For a fun pop of color, crushed freeze-dried raspberries or a scattering of fresh berries work beautifully!

Side Dishes

This bread is absolutely perfect with a hot mug of coffee or tea. For a brunch spread, serve it in thick slices alongside fresh fruit salad, creamy Greek yogurt, or even a bowl of vanilla ice cream if you’re feeling extra indulgent.

Creative Ways to Present

Try slicing the cooled Quick Homemeade Chocolate Bread and arranging it artfully on a platter, with a drizzle more ganache or a side of whipped cream for guests. For party bites, cut into cubes and skewer with fruit for a chocolatey twist on dessert kabobs. It’s also fantastic toasted lightly and topped with a swipe of nut butter.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover bread tightly in plastic wrap or foil to keep it moist and fresh. It holds beautifully at room temperature for up to two days, or in the fridge for up to five days—though it rarely lasts that long!

Freezing

Quick Homemeade Chocolate Bread is freezer-friendly. Once the bread is completely cool and the ganache has set, wrap the loaf (or individual slices) in a double layer of plastic wrap, then foil. It’ll stay fresh for up to three months. Thaw in the fridge overnight or on the counter for a few hours before enjoying.

Reheating

For a warm, bakery-fresh feel, reheat individual slices in the microwave for 10 to 15 seconds. If you love slightly toasted edges, pop slices in a toaster oven for a few minutes—just be gentle with the ganache to avoid scorching.

FAQs

Can I substitute buttermilk in this recipe?

Absolutely! If you don’t have buttermilk on hand, simply mix one cup of milk with a tablespoon of lemon juice or white vinegar and let it sit for five minutes. This homemade version works like a charm for Quick Homemeade Chocolate Bread.

Can I use a different type of chocolate chips?

Definitely. While semisweet chips balance richness and sweetness, you can try dark or milk chocolate chips, or even white chocolate for a fun twist—just stick to the same quantity.

Is this bread very sweet?

This loaf is sweet, but the cocoa and buttermilk balance it perfectly, so it isn’t overwhelming. If you prefer things a bit less sweet, you can reduce the sugar by up to ¼ cup and it’ll still turn out moist and flavorful.

Can I add nuts or other mix-ins?

Yes! Chopped walnuts, pecans, or even dried cherries make delicious add-ins. Stir in up to ½ cup of your favorite extras with the chocolate chips for a personal touch to your Quick Homemeade Chocolate Bread.

What’s the best way to store the ganache-topped bread?

If you don’t eat it all at once, store the bread in an airtight container at room temperature (unless your kitchen is very warm—then refrigerate). The ganache stays glossy and soft, so the bread remains invitingly moist.

Final Thoughts

If you’re searching for a rich, foolproof chocolate fix that comes together in under an hour, this Quick Homemeade Chocolate Bread delivers every time. It’s one of those feel-good bakes to enjoy fresh or share with someone you love. Once you’ve tasted how wonderfully moist and chocolatey each slice is, you might find yourself making it on repeat—don’t say I didn’t warn you!