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With a few simple ingredients, you can satisfy your chocolate cravings with this Easy 4 Ingredient Chocolate Bread.
Very similar to chocolate pound cake, this is a subtly sweet chocolate quick bread.
As is the case with all of my easy baking recipes, the best part (or really ONE of the best parts) of this recipe is how simple it is to make. But beyond that, I like that this easy chocolate bread isn’t overly sweet. In fact, when testing it, I first questioned if it was “sweet enough.” After multiple taste tests, I’ve decided it has enough rich chocolate flavor without being so sweet that it’s too much.
Frequently Asked Questions about 4 Ingredient Chocolate Bread
Didn’t this recipe originally call for self-rising flour?
Yes. When I first developed this recipe it called for self-rising flour, not a cake mix. But after some mixed reviews by readers, I decided to rework the recipe and use a cake mix, instead.
If you are looking for the “previous version,” send me a quick email [regan {at} thisbakinglife {dot} com} and I’ll be more than happy to send it to you!
Can I use almond butter or peanut butter in place of the hazelnut spread?
I don’t recommend it. While those nut butters might be similar in texture and consistency to hazelnut spread, they don’t contain nearly as much sugar. Because this quick bread recipe doesn’t call for any added sugar, a lot of the sweetness is coming from the spread.
Can I use an electric mixer to make this bread?
While I didn’t test it that way, it should be ok. I do recommend being careful not to “overbeat.” If you overbeat the batter and incorporate too much air, it’s possible the bread might spill over the pan.
Is this recipe easy enough for a beginner baker?
Yes! In fact, most recipes (if not all) on this site are!!
Do I have to use Nutella or can I use a different brand?
I used both Nutella and the ALDI version in recipe testing. Both work equally well.
Can I use egg whites in place of whole eggs?
No. You need both the egg white and egg yolk for this easy recipe to work.
Can I double the recipe so that I can use the entire box of chocolate cake mix?
I didn’t test it but I have a sneaking suspicion it might work. Baking doesn’t always work by simply doubling a recipe. But this one is fairly simple and straightforward. I think you could double the ingredients and split the batter between 2 loaf pans, a Bundt pan or a 13- x 9-inch baking pan.
If I want this bread to be sweeter, can I add sugar?
Yes. You can add up to 1/2 cup, but no more. Adding more than that may cause the bread to overflow when baked.
- chocolate hazelnut spread
- chocolate cake mix
- eggs
Easy 4 Ingredient Chocolate Bread
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 1 review
- Author: Regan Jones, RD
- Total Time: 1 hour, 20 min
- Yield: 1 loaf (12 servings)
Description
With a few simple ingredients, you can satisfy your chocolate cravings with this Easy 4 Ingredient Chocolate Bread. NOTE: This is NOT a very sweet bread. It’s not “chocolate cake” in a loaf pan.Very similar to chocolate pound cake, it is a subtly sweet, old-fashioned chocolate quick bread.
Ingredients
- 1/2 cup warm water
- 1/2 cup, plus 2 Tbsp. hazelnut spread (such as Nutella), divided
- 2 large eggs, at room temperature
- 1/2 of a [15.25-oz.] box chocolate cake mix (about 1 1/2 cups or 215 g)
Instructions
- Preheat oven to 350 degrees F. Coat a loaf pan with baking spray or line with parchment paper; set aside.
- Whisk warm water and 1/2 cup of the hazelnut spread in a large mixing bowl. Add eggs, and beat well with a whisk until combined. Whisk cake mix into wet ingredients, and mix until no streaks of cake mix remain.
- Pour batter or spoon batter into prepared pan; smooth top of the dough with offset spatula, as needed. Carefully tap pan on countertop a few times to release any air bubbles in bread.
- Place pan on a baking sheet, and place in preheated oven. Bake until a wooden pick inserted in center of bread comes out mostly clean with very few moist crumbs, about 45 minutes to 1 hour bake time. (Top, middle of loaf should feel firm and not yield, indicating doneness. Tent top of loaf with aluminum foil to prevent over-browning, as needed.).
- Remove from oven, and let cool in pan 10 minutes; turn bread out onto a wire rack. Meanwhile, place remaining 2 tablespoons hazelnut spread in a small microwave-safe, heatproof bowl. Microwave on HIGH until warm and loosened in 15-second increments (about 30 seconds); drizzle over warm bread. Let cool completely.
- Store any leftover bread in an airtight container. For longer storage, you can freeze the bread loaf, by wrapping it tightly in plastic wrap, then in aluminum foil. Freeze up to 3 months.
- Prep Time: 10 min
- Cooling Time: 10 min
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Other recipes you’ll enjoy:
Sour Cream Pound Cake With Self-Rising Flour
3 Ingredient Pumpkin Bread
3 Ingredient Chocolate Truffles
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