Description
This Chocolate Strawberry Bread is a moist, flavorful quick bread combining rich cocoa and sweet fresh strawberries. Perfect for dessert or a snack, the bread is studded with chocolate chips and offers a delightful balance of fruity freshness and chocolaty indulgence. Made with simple pantry staples and baked until perfectly tender, it’s an easy-to-make treat that’s sure to please the whole family.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup plain yogurt or sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups fresh strawberries, diced
- ½ cup mini chocolate chips (plus more for topping, optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the granulated sugar, brown sugar, eggs, yogurt (or sour cream), vegetable oil, and vanilla extract until the mixture is smooth and well blended.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Fold in Strawberries and Chocolate Chips: Gently fold in the diced fresh strawberries and mini chocolate chips to evenly distribute them throughout the batter.
- Pour Batter and Add Toppings: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle additional mini chocolate chips on top if desired for extra chocolaty goodness.
- Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs attached.
- Cool: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing to serve.
Notes
- Ensure strawberries are well patted dry before folding in to avoid excess moisture that could make the bread soggy.
- You can substitute fresh strawberries with frozen ones—just be sure to thaw and drain them thoroughly before use.
- This bread keeps best when stored in the refrigerator and actually tastes better the next day after the flavors have melded.
