This bread was an experiment to see if my chocolate chocolate chip muffin recipe could be turned into a chocolate chocolate chip bread recipe. And… success! It worked! It did! Yes, It did! Decadently chocolatey and oh so yummy!
I have been mulling this bread over in my head for a few months. You see, I usually make this recipe in muffin form. You can see the delicious evidence here.
I’ve been curious whether the recipe would work in bread form. It did work! The only thing that was ‘different’ is where the muffins are nice and puffy, the bread sunk a little. It is cooked the whole way through but it still sunk.
Do I mind that it sunk?
Hahahahahaha. *Maniacal laughter*
No, not at all. It’s chocolate for crying out loud. Chocolate. Chocolate in bread form!
Need I say more?
I could you know. I could talk about chocolate and chocolate bread for hours. Ask Christopher, he knows.
But even though talking about chocolate is so fun and scintillating to every one who listens to me prattle on, we must get to the recipe.
On to the chocolate Chocolate Chip Bread Recipe
I preheat the oven to 400 degrees Fahrenheit and liberally grease a loaf pan.
Also, I start by gathering spelt flour, almond flour, sugar, brown sugar, baking soda and cocoa powder.
I toss them all into my mixing bowl. Next, I take my pastry cutter and mix them together.
I add Greek yogurt, almond milk, an egg and some oil to the dry mixture.
I take my rubber spatula and stir everything together until it is all combined.
Must add Chocolate chips
The reason you see the egg above is because I didn’t include in the wet ingredients photo and it was feeling left out. I’m the egg whisperer, don’t you know.
But back to the most important ingredient. I use 2 different types of chocolate chips: large, 60% bittersweet chips and regular bittersweet chips. The linked chocolate chips are much cheaper in your grocery store, but I wanted you to see what I was talking about.
So, I fold in most of the chocolate chips with love. I pour the batter in the bread pan. I then sprinkle the remaining chocolate chips on top of the batter.
Finally, I bake it for 40 minutes.
DING means Done
I let the chocolate chocolate chip bread cool in the pan for 5 minutes before removing it and placing it on a wire rack.
You can either cut the bread into slices and eat it now or you can wait for the bread to cool. Can you guess what I did?
I suffer through another bout of maniacal laughter.
It’s so moist and delicious!
Time to plate a piece.
And of course, taste it!
I hope you enjoyed this recipe!
Please feel free to Yum the recipe, Pin any photo to Pinterest and leave me a comment. What is your favorite bread to eat? And did you ever make a bread out of a muffin recipe? I’d love to know!Print
This moist decadent chocolate chocolate chip bread is so delicious!
- 1 cup spelt flour, or all purpose flour
- 1 cup almond flour or meal
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 egg
- 1/2 cup Greek yogurt
- 1/2 cup almond milk, or milk of choice
- 1/2 cup olive oil, or oil of choice
- 1 cup of chocolate chips, I used 3/4 cup 60% cocoa and 1/4 cup bittersweet chocolate chips
- Preheat oven to 400 F
- Liberally grease bread pan
- In a medium mixing bowl, add flours, cocoa powder, sugars and baking soda. Mix together until combined
- Add egg, milk, yogurt and oil. Mix until just combined
- Add chocolate chips and stir until combined
- Pour batter in bread pan
- Bake for 40 minutes
- Cool in pan for 5 minutes before removing to wire rack
- Cut a few pieces
- Eat a piece
Don’t worry if it sinks a little because it is a moist bread.
- Serving Size: 1 Slice
- Calories: 406