This Fudgy Chocolate Loaf is a decadent, brownie-like bread that’s baked in a loaf pan and topped with a luscious milk chocolate ganache. This quick bread is sure to disappear fast, satisfying your chocolate cravings with every bite. Whether you enjoy it as a dessert or a treat, it’s a surefire hit! If you’re also craving traditional brownies, I recommend trying my homemade brownie mix recipe for your new favorite go-to brownies.
Ingredients & Substitutions
Chocolate Chips: I used milk chocolate chips in this recipe to add extra sweetness to every bite of the bread. However, you can swap them out for semisweet chocolate chips if you prefer a slightly less sweet flavor.
Cocoa Powder: To achieve a deeper color and richer chocolate flavor, I recommend using Dutch-processed cocoa powder. If you only have regular unsweetened cocoa powder, that will work too, though it may affect the loaf’s overall richness and color.
Eggs: Make sure your eggs are at room temperature before mixing them with the sugar for the best results.
Oil: Vegetable oil or canola oil is added to the batter to ensure the brownie bread stays moist and fudgy.
Ganache: Although this bread is delicious on its own, a milk chocolate ganache drizzled on top adds an irresistible layer of chocolatey goodness!
How to Check for Doneness
To ensure your brownie bread is perfectly baked, use a toothpick or cake tester. Insert it into the center of the loaf; if it comes out clean or with just a few moist crumbs, your bread is ready.
Another way to check for doneness is by gently pressing on the top of the loaf. If it springs back, it’s done baking. Be careful not to overbake, as this can result in a dry loaf. Because baking times can vary due to factors like altitude, humidity, and oven differences, it’s a good idea to rely on the toothpick test for the best results.
Can I Use a Different Pan?
Yes, if you don’t have a loaf pan, you can bake this brownie bread in another type of pan. An 8- or 9-inch (20- or 23-cm) square baking dish works well, or you could use a 9-inch (23-cm) deep-dish pie plate. Just be sure to adjust the baking time accordingly.
How to Store Brownie Bread
If you plan to enjoy your brownie bread within a couple of days, store it in an airtight container at room temperature. You can also wrap it in plastic wrap. For longer storage, keep the bread in the refrigerator for up to a week. However, note that refrigeration may dry out the bread faster.
Can I Freeze Brownie Bread?
Yes! To freeze your brownie bread, first let it cool completely. Then, wrap it tightly in plastic wrap and a layer of aluminum foil. This will protect it from freezer burn and help maintain its flavor and texture. The bread will keep well in the freezer for up to 3 months. When you’re ready to eat it, remove the bread from the freezer and let it thaw overnight in the refrigerator or at room temperature for several hours.
Ingredients
Bread:
- 1 cup (170 g) milk chocolate chips
- 1 ¼ cups (160 g) all-purpose flour
- ½ cup (60 g) Dutch-processed cocoa powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (110 g) vegetable oil
- ¾ cup (180 ml) water
Milk Chocolate Ganache:
- ½ cup (90 g) milk chocolate chips
- ¼ cup (60 ml) heavy cream
Instructions
Bread:
- Preheat your oven to 325°F (163°C). Spray a 9×5-inch (23×13 cm) metal loaf pan with nonstick cooking spray.
- In a medium, microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring between each, until the chips are fully melted and smooth. Set aside to cool slightly while you prepare the dry ingredients.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, add the eggs and sugar. Beat on high speed until light and fluffy, about 5 minutes.
- With the mixer on low, slowly add the melted chocolate, vegetable oil, and water. Mix until the batter is smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no lumps remain.
- Pour the batter into the prepared loaf pan. Bake for 85-90 minutes, or until a toothpick inserted into the center of the loaf comes out with a few crumbs but no wet batter.
- Allow the bread to cool completely before adding the ganache.
Milk Chocolate Ganache:
- Place the chocolate chips in a heat-safe bowl. Set aside.
- In a medium saucepan over medium-high heat, bring the heavy cream to a simmer, stirring occasionally. Be careful not to burn the cream.
- Pour the hot cream over the chocolate chips. Let it sit for a minute or two before slowly stirring until the chocolate is fully melted and the ganache is smooth.
- Allow the ganache to cool and thicken slightly before drizzling it over the cooled bread.
- After spreading the ganache over the loaf, let it set for at least 10-15 minutes before slicing and serving.
Notes
For fudgy brownie bread, I recommend erring on the side of underbaking. Start checking for doneness at around 75 minutes using the toothpick test. If the toothpick comes out with no wet batter, you can remove the bread from the oven.
