Making fluffy and moist Healthy Chocolate Bread from scratch is so easy. Using raw cacao and dark chocolate, this guilt free indulgent bread is a simple nutritious and delicious slice of heaven!
All the ingredients that make this healthy chocolate bread so healthy are exactly what makes it so delicious!
Dark chocolate chips, pistachios and coconut flakes combined with the maple syrup and coconut milk give this bread an ultra-moist interior, crunchy texture from the nuts and a deep chocolate-y flavour.
Choosing to eat healthy doesn’t mean you need to sacrifice your sweet tooth. This quick bread uses natural sweeteners and cacao powder which together will satisfy any craving.
Although this bread recipe is not gluten free it is customizable in other ways so that you can swap out ingredients to suit your tastes and preferences.
Make chocolate loaf bread in under 2 hours. In no time you can have a slice of this guilt-free bread for breakfast with a hot cup of tea or have it as a grab-n-go snack for a midday pick me up. Perfect for balancing blood sugar when the afterschool hunger attacks kick in.
This chocolate bread can be eaten with your favourite spreads or perfect all on its own!
Ingredients for Healthy Chocolate Bread
- Baking basics: Eggs, baking powder, baking soda, salt, flour.
- For the flour: Spelt or whole wheat flour are great. Both contain gluten however they have a higher nutrient content than regular all-purpose flour.
- Chocolate: Cacao or cocoa powder. Cacao is a powder that comes from the raw cacao nib (or bean). It is closer to its most natural state and has not been highly processed like cocoa powder and does not have any added sugar. Both work well with this recipe. Dark chocolate chips.
- Liquids: Full-fat canned coconut milk, honey or maple syrup, cooking spray.
- Add-ins: Pistachios, coconut flakes.
How to Make Chocolate Bread
- Prep: Preheat the oven and line a loaf pan with parchment paper. Leave enough paper above the rim for easy removal. Spray with cooking spray and set aside.
- Whisk: In a large mixing bowl, whisk eggs to begin. Add the coconut milk and honey and whisk until combined.
- Add: To the egg mixture, add all dry ingredients with the exception of the flour and whisk until mixture is smooth with no visible lumps.
- Combine: Then, add the flour and mix gently with a spatula just enough to combine. Do not overmix. Add the chocolate chips, pistachios and coconut flakes. Continue folding to combine.
- Pour: Into the prepared loaf pan, pour batter and level gently with your spatula.
- Bake: Place in the oven and bake until a toothpick inserted into the middle comes out clean. Remove and transfer to a cooling rack. Allow cooling a bit before removing the bread from the pan to continue cooling completely.
- Serve: Allow cooling completely before slicing with a serrated knife. Serve with your choice of spread or enjoy it plain!
Tips and Variations
- Coconut Milk: You want to use milk from the can NOT the carton. Milk from a carton has a higher water content which will affect the outcome of this recipe.
- Nuts: Salted pistachios were so good in this recipe, the salty-sweet balance was delicious. You can, of course, substitute with what you like. Pecans, almonds, walnuts to name a few.
- Flour: Because quick bread doesn’t typically use yeast, it does require flour with gluten in it to help it rise (along with the magic of baking soda!). Spelt flour is nice because it adds a lighter and nuttier flavour.
- Sweetener: We are so fortunate to have a variety of natural sweeteners to choose from these days. Avoiding processed refined sugar is easy thanks to wonderful alternatives such as raw honey, maple syrup, agave, and brown rice syrup. The sweetener in this recipe needs to be liquid.
- Muffins: Grab a muffin tin and make muffins or even mini muffins! Bake for 20 minutes at 350 and you’ve got a great snack for little hands! Or try my healthy chocolate muffins.
- Patience: As it bakes the edges may start to look dark, but don’t worry, it’s not burning. Follow the steps and you should be good. It needs to bake all the way through, so try not to open the oven door until the very end!
- Do not overmix: Overmixing will overwork the gluten. This activation process will result in chewy bread. Careful to mix just until smooth and then fold gently as needed.
- Feed a crowd: Double recipe, make two loaves and share! Of course, you can always freeze one for a later date instead!
Storing, Freezing and Reheating
Store: In a cool dry place in an airtight container for up to 5 days. You can get away with keeping an uncut loaf on the counter for a little while, but once it’s cut, to maintain the moisture, make sure to cover it.
Freeze: This chocolate loaf cake is a great one to make and freeze. It will keep in a freezer-friendly airtight container for up to 3 months.
Reheat: Allow to thaw before reheating. Heat in the oven at 350 degrees F until heated through.
More Healthy Bread Recipes
- Healthy banana bread
- Healthy zucchini bread
- Healthy pumpkin bread
- Healthy chocolate zucchini bread
- Healthy apple bread
Healthy Chocolate Bread
- 2 large eggs
- 14 oz can coconut milk full fat
- 1/2 cup + 2 tbsp honey or maple syrup
- 1/3 cup cacao or cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 3/4 cups spelt or whole wheat flour
- 1/2 cup dark chocolate chips
- 1/2 cup pistachios salted
- 1 cup coconut flakes optional
- Cooking spray I use Misto
- Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
- In large mixing bowl, whisk eggs for 10 seconds. Add coconut milk and honey; whisk until combined.
- Add cacao powder, baking powder, baking soda and salt; whisk well until mixture is smooth and no visible lumps.
- Add spelt flour and mix gently with a spatula just enough to combine, be careful not to over mix. Add chocolate chips, pistachios and coconut flakes (if using); give a few more gentle stirs to combine.
- Pour batter into prepared loaf pan and level gently with spatula. Bake for 70 minutes or until the toothpick inserted in the middle comes out clean.
- Remove from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove healthy chocolate bread from a loaf pan and let it cool off completely before slicing. Cut with serrated bread knife.
Store: Store covered in a cool dry place for up to 5 days. Freeze in an airtight container for up to 3 months.
- Coconut milk: Make sure not to use coconut milk from a carton that you would drink. I have not tried recipe with light canned coconut milk, only full fat.
- Cacao powder: Cacao powder is less processed and more nutritious than cocoa powder. But both will work.
- Nuts: Specifically salted pistachios were very good in this bread. Pecans would be great too.
- Flour: Spelt flour is a whole grain and that is what I used in this recipe. I find spelt flour baked goods lighter and nuttier. You can use whole wheat flour too. Gluten free flour will not work.
- Sweetener: Has to be liquid not dry. Honey, maple syrup, agave, brown rice syrup etc. are great.
- Baking is a science and for best results I recommend to follow the recipe closely.
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