The perfect cross between your favorite brownies and quick bread — rich, chocolatey, and absolutely divine! Made in one bowl and ready in just over an hour, this loaf is the ultimate treat for chocolate lovers.
Why You’ll Love It
- One bowl wonder: Mix everything in one bowl for minimal cleanup.
- Perfect texture: Moist and tender like cake, with that intense fudgy chocolate flavor you crave.
- Quick & easy: Ready in about an hour, most of which is hands-off baking time.
- Keeps well: Flavors deepen over a day or two, perfect for make-ahead or meal prep.
- Freezer-friendly: Freeze for up to 3 months and enjoy later.
- Customizable: Add walnuts, chocolate chips, or leave plain — your call!
Ingredients
Wet ingredients
- ½ cup mild vegetable oil
- ¾ cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp espresso powder* (optional, enhances chocolate flavor)
- ¾ cup buttermilk
Dry ingredients
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking soda
- 1 cup all-purpose flour
- 1 cup chopped walnuts (reserve 2 tbsp for topping)
Instructions
- Preheat and prepare
Preheat your oven to 165°C (325°F). Spray a 9×5 inch loaf pan and line it with parchment paper, leaving ends hanging over the sides for easy removal.
- Mix wet ingredients
In a large bowl, whisk together oil, sugar, eggs, vanilla, and espresso powder (if using) until smooth. Add buttermilk and whisk again.
- Add dry ingredients
Whisk in cocoa powder, salt, and baking soda until well combined. Switch to a spatula and gently fold in the flour until just combined — do not overmix.
- Fold in walnuts
Reserve 2 tablespoons of walnuts, finely chop them for topping, and fold the rest into the batter.
- Bake
Pour the batter into the prepared pan — it will be thin. Sprinkle the reserved chopped walnuts on top. Bake for 45–50 minutes, or until a toothpick inserted near the center comes out with fudgy crumbs (no wet batter).
- Cool and serve
Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack. Slice with a serrated knife and enjoy warm or at room temperature.
Tips & Notes
- Don’t overbake: Start checking at 45 minutes. You want a fudgy, moist center, not dry or crumbly.
- Oil vs butter: Oil keeps it more moist and tender. Butter is okay but may yield a denser bread.
- Espresso powder: Adds depth to chocolate flavor without tasting like coffee; omit if desired.
- Buttermilk substitute: Use sour cream thinned with milk, or make your own by adding 1 tbsp lemon juice to ¾ cup milk, letting it sit 5 minutes.
- Gluten-free option: Substitute all-purpose flour with 1:1 gluten-free baking mix.
- Mix-ins: Swap walnuts for chocolate chips, dried cherries, or leave plain.
- Storage: Keep covered at room temp for up to a week or freeze wrapped for up to 3 months.
- Mini loaves: Adjust baking time to 18–30 minutes depending on size.
Serving Suggestions
Delicious on its own or warmed with vanilla ice cream or whipped cream for an indulgent treat.
Nutrition (per serving, 10 servings)
Calories: 315
Carbs: 30g
Protein: 6g
Fat: 21g
Saturated Fat: 3g
Cholesterol: 35mg
Sodium: 204mg
Fiber: 3g
Sugar: 16g
This fudgy brownie bread hits the perfect balance between cake and brownie, delivering a rich chocolate experience without complicated steps. Give it a try for your next chocolate craving!
