Chocolate Chocolate Chunk Bread

Chocolate Chocolate Chunk Bread

It’s a little weird, right?

Posting every day, every day, every day, then BOOM.

Radio silence.

I was breathing.

Deep and . . . deep.

And reading. I was reading and breathing. (This and this. Ooo. How they intermingle and make you think and feel way deep down in the very realest part of who you are.)

And eating.

And crafting.

And decorating.

And Christmas shopping.

And hangin’ with fam.

But I was not here.

And that’s ok.

Posting every day, I now know, leads to mild hysteria, less valuable content, and lots of typos.

Again, just like the last 30-day experiment I did, I learned: it ain’t for me.

An every day poster I am not.

I am however, a chocolate lover. And a people lover.

And by people lover I mean I love people more than dogs and cats and trees.

I mean I love my people.

I don’t so much love crowds of people, or being sandwiched in an elevator with twenty other people, or shopping at a super store with zillions of other people, or say, being squished into a standing-room-only dolphin show with 200 other people in the drizzling rain with warm steam rising off every stranger’s body.

No. Not so much that.

I’m not that kind of a people person.

I love to make my special peeps happy.

Therefore, I am re-making the chocolate loaf.

No pumpkin, because I love Amy, and Amy doesn’t like pumpkin contaminating her chocolate.

No cashew butter, because, well, it’s just a weird ingredient the majority of home cooks probably don’t have on hand.

Real flour because I love all you gluten-eating heart-friends of mine.

And, I’m using real sugar, because, well, duh. It’s sugar. And regardless of its life-threatening draw-backs, it’s awesome.

And so many people I love bake with regular ol’ sugar.

So we’re kickin’ it old-school with this one. This could be your grandma’s recipe, that’s how normal all the fixin’s are.

I’m just going to warn you now.

It’s pretty much cake in a loaf pan.

Somehow though, if it’s shaped like bread, it makes us feel like it’s OK to have a slice with coffee at 10am.

It works that way for me, anyway.

I’m also going to warn you that it’s not perfect.

It’s what I like to call “artisanal”. Which means – really, totally imperfect.

But it’s kind of perfect in its imperfectness.

I’ll leave it at that. You’ll see when you bite into cake the first bite, then almost-brownie the next bite, then creamy chocolate “frosting” here and there.

But chocolate is chocolate, and let’s be real.  Can you really ever go wrong?

Just set yourself up with a hunk of this “bread” (*snicker*) and a big cup of cold milk, or steaming tea, or hot coffee.

Chocolate Chocolate Chunk Bread

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

This bread is most definitely imperfect, but it is rich, chocolatey, and fun regardless. This will make a monstrous, possibly overflowing loaf of chocolate bread if baked in one loaf pan. Try to use the largest possible one you have - no skimping on size. If your bread overflows or sinks in the middle, next time split it between two bread pans and bake at 325 degrees F, for about 50 minutes-1 hour.


  • 1 1/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk (shaken)
  • 1/2 cup reduced fat sour cream
  • 2 teaspooons pure vanilla extract
  • 1/2 cup (1 stick) room temperature butter (I used salted. . . I know, I know!)
  • 1 1/4 cups granulated sugar
  • 2 eggs, beaten
  • 1 cup semi-sweet chocolate chunks or chocolate chips, roughly chopped.


Preheat oven to 350 degreed F.

Grease the bottom and lower 1" of the sides of a 9"x5" loaf pan.(this recipe makes enough batter that you can split it into two loaf pans and lessen the cooking time too)

Measure flour, cocoa powder, salt, and baking soda into a medium bowl. Set aside.

Measure buttermilk, sour cream, and vanilla into a small bowl. Stir to combine, set aside.

Add the butter to the bowl of an electric mixer. Mix on low until butter is smooth and creamy. Add sugar and beat on low until combined. Add in eggs and beat until creamy.

Add in 1/2 of the sour cream mixture. Mix until combined. Add in 1/2 the flour mixture and mix till combined. Add in the last half of the sour cream mixture, mix till combined. Add in final half of the flour mixture and mix until combined. Fold in chocolate.

Pour batter into loaf pan (or pans), and bake for about 1 hour 10 minutes, or until a toothpick inserted in the middle comes out mostly clean.


Sara | Home is Where The Cookies Are


3 thoughts on “Chocolate Chocolate Chunk Bread

  1. I totally get how all-consuming an everyday posting would be…not sure what else would be on my mind but the next posting. Well done!
    This bread reminds me of the giant Costco chocolate muffins…so not breakfast fare but, oh so good with a morning hot cup of coffee. I can’t wait to try this…maybe make 1 standard size loaf and some large muffins! Happy Weekend!

  2. I literally have no idea how people post every day. Or what about those healthy living bloggers, who post 2-3 times a day, all the time?! How do you get anything else done? Maybe everyone else is just much faster at blogging than I am, but seriously…yikes. Welcome back though, Sara! So glad you brought this bread back with you…this looks awesome! 😉

  3. I’m going to echo everybody else–posting every day? Insane. I can’t. I gots living to do. And I’m the same way–I wouldn’t call myself a “people person” right off the bat, but my people, my special people? They get soooo much love. And baked goods.

    Welcome back!

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