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Chocolate Walnut Bread

A delightful quick bread filled with chocolate and walnuts, perfect for any occasion and sure to impress your loved ones.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.