Chocolate Walnut Bread Recipe – A Cozy Slice of Heaven

There’s something magical about the first bite of a warm loaf of homemade Chocolate Walnut Bread. The aroma wafts through the kitchen, enveloping you like a comforting hug. It takes me back to family gatherings where laughter mixed with the smell of something sweet baking in the oven, and everyone was eager to grab a slice. This recipe is not just about combining flour and sugar; it’s about creating memories, one delicious slice at a time.

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor that fills your home
• Made with simple, pantry ingredients
• Ideal for any occasion, from casual afternoons to special celebrations
• Always a crowd-pleaser that’s sure to impress

Ingredients You’ll Need

Here’s everything you’ll need to whip up this delightful quick bread:

• 1/2 cup mild vegetable oil
  The oil keeps it moist and tender — trust me, it’s what you’ll want!

• 3/4 cup sugar
  A touch of sweetness that balances the cocoa.

• 2 large eggs
  These provide the structure and richness we crave.

• 2 teaspoons vanilla extract
  For that warm, homey flavor.

• 1 tablespoon espresso powder (instant espresso, optional)
  This deepens the chocolate flavor without tasting like coffee!

• 3/4 cup buttermilk
  Adds that tangy goodness and lifts the flavor.

• 1/2 cup unsweetened cocoa powder
  The star ingredient giving us all that chocolatey goodness.

• 1/2 teaspoon salt
  Enhances every delicious note in the bread.

• 1/2 teaspoon baking soda
  Ah, the leavening agent that gives it rise!

• 1 cup all-purpose flour
  Forming the base of our lovely bread.

• 1 cup chopped walnuts (reserve 2 tablespoons for topping)
  The crunch factor that pairs perfectly with the soft bread.

How to Make It

1. Preheat your oven to 165 degrees C (325 degrees F). This step is crucial — it sets the stage for that perfect bake!

2. Prepare your loaf pan. Spray a standard 9×5 inch loaf pan and line it with baking paper, letting those edges hang out. This makes removal a breeze.

3. Whisk it up! In a large bowl, combine the oil, sugar, eggs, vanilla, and espresso powder (if you’re using it). You want a nice blend, so whisk until well combined.

4. Add the buttermilk and give it another whisk. Then, slowly add in the cocoa powder, salt, and baking soda. Watch that mixture turn rich and chocolatey.

5. Switch gears. Grab a spoon or spatula and gently fold in the flour. Make sure not to overmix; a few lumps are totally okay!

6. In goes the walnuts. Take those reserved 2 tablespoons and chop them finely for topping. Fold the remaining walnuts into the batter gently.

7. Ready, set, bake! Pour the thin batter into your prepared pan, sprinkle the reserved walnuts on top, and pop it in the oven. Bake for 45-50 minutes. Start checking at the 45-minute mark. You’re looking for a toothpick to come out clean but it can have a few fudgy crumbs.

8. Let it cool. Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, use the parchment paper to lift it out onto a cooling rack.

9. Slice with love. When you’re ready to cut it, use a sharp serrated knife in a gentle sawing motion for those beautiful, even slices.

Enjoy this Chocolate Walnut Bread warm or at room temperature. It’s downright cozy either way! Just make sure not to overbake it; we want that fudgy texture, not dry bread.

Kitchen Tips

• To save time, you can measure out your ingredients the night before.
• If you overmix, don’t fret! If your bread comes out a little dense, just call it “fudge cake,” and everyone will love it.
• Feeling adventurous? Try swirling in a layer of Nutella or peanut butter for an extra surprise!

Serving Ideas

Impress your family with this Chocolate Walnut Bread during a cozy Sunday brunch or serve it as a heartwarming dessert after dinner. Pair it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for that extra touch! You could also enjoy it with a cup of coffee or herbal tea on a rainy afternoon; it makes the perfect companion.

Storing & Leftovers

• Room temp: Store the bread covered at room temperature for up to 1 week.
• Freezer-friendly: Wrap the cooled loaf tightly in plastic wrap and then in foil. It can be frozen for up to 3 months.
• Fun leftover idea: Try making French toast with your Chocolate Walnut Bread the next morning — trust me, you’ll thank me!

FAQs

Q: Can I make this ahead of time?
A: Absolutely! It often tastes even better the next day, once those flavors get to know each other.

Q: Can I swap any ingredients?
A: For sure! Feel free to adapt based on what you have. The recipe is quite forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic. You can’t go wrong with that!

Q: How do I know it’s perfectly cooked?
A: Look for those golden edges and that wonderful smell wafting through your kitchen — that’s your sweet sign to pull it out!

Final Thoughts

This Chocolate Walnut Bread is more than just a recipe; it’s a slice of home, love, and warmth. Every time I make it, I remember the moments shared around the table, filled with laughter and joy. I encourage you to bake one for your family, and let it become a cherished recipe in your home. Share it with your loved ones, and watch as it brings the same warmth to your kitchen that it brings to mine. Happy baking!

Chocolate Walnut Bread

A delightful quick bread filled with chocolate and walnuts, perfect for any occasion and sure to impress your loved ones.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1/2 cup mild vegetable oil Keeps it moist and tender.
• 3/4 cup sugar Balances the cocoa.
• 2 large eggs Provides structure and richness.
• 2 teaspoons vanilla extract Adds warm flavor.
• 1 tablespoon espresso powder (instant, optional) Deepens chocolate flavor without tasting like coffee.
• 3/4 cup buttermilk Adds tangy goodness.

Dry Ingredients

• 1/2 cup unsweetened cocoa powder Provides all the chocolatey goodness.
• 1/2 teaspoon salt Enhances flavor.
• 1/2 teaspoon baking soda Leavening agent.
• 1 cup all-purpose flour Forms the base of the bread.

Toppings

• 1 cup chopped walnuts Crunch factor. Reserve 2 tablespoons for topping.

Method

 

Preparation

1. Preheat your oven to 165 degrees C (325 degrees F).
2. Prepare your loaf pan by spraying a standard 9x5 inch loaf pan and lining it with baking paper.
3. In a large bowl, combine the oil, sugar, eggs, vanilla, and espresso powder (if using) and whisk until well combined.
4. Add the buttermilk and whisk again. Then, slowly add the cocoa powder, salt, and baking soda.
5. Gently fold in the flour with a spoon or spatula.
6. Fold in the walnuts, reserving 2 tablespoons for topping.

Baking

1. Pour the batter into the prepared pan, sprinkle with reserved walnuts, and bake for 45-50 minutes.
2. Check for doneness with a toothpick; it should come out clean with a few fudgy crumbs.
3. Let cool in the pan for 10 minutes, then remove to a cooling rack.
4. Slice with a sharp serrated knife in a gentle sawing motion.

Notes

For extra flavor, swirl in Nutella or peanut butter. Store at room temperature for up to 1 week or freeze for 3 months. Great for making French toast with leftovers.