Chocolate Strawberry Bread Recipe
Chocolate Strawberry Bread is a delightful twist on classic quick bread that brings together the irresistible duo of rich cocoa and bursts of juicy strawberries. Imagine slicing into a tender, chocolatey loaf that’s flecked with sweet fruit and studded with pockets of melted chocolate chips—it’s a treat that feels both indulgent and comforting. This recipe is perfect for brunch, snacking, or even a sweet breakfast, and it’s so easy to make that you’ll want to whip it up any time strawberries are in season.
Ingredients You’ll Need
Every ingredient in this Chocolate Strawberry Bread recipe plays a special role, from creating a moist crumb to infusing every bite with flavor. The beauty of this loaf lies in its simplicity—each item is easy to find, yet together they create something magical.
- All-purpose flour: The foundation of the bread, ensuring a sturdy yet tender crumb that holds up to juicy strawberries.
- Unsweetened cocoa powder: Brings deep chocolate flavor and a gorgeous rich color to the loaf.
- Baking soda and baking powder: These leavening agents work together to give your bread a lovely rise and light texture.
- Salt: Just a touch enhances both the chocolate and the strawberries, making every flavor pop.
- Vegetable oil: Keeps the bread ultra-moist and tender from the very first slice to the last.
- Granulated sugar: Sweetens the loaf and balances the cocoa’s intensity.
- Brown sugar: Adds a hint of caramel-like depth and extra softness.
- Eggs: Provide structure and ensure a cohesive, sliceable bread.
- Vanilla extract: Enhances the chocolate and strawberry notes with its warm, fragrant aroma.
- Plain yogurt or sour cream: Makes the loaf extra moist and gives it a subtle tang that pairs beautifully with chocolate.
- Milk: Loosens the batter just enough so the bread bakes up light but not dry.
- Fresh strawberries (diced): The star ingredient; use ripe, firm berries for the best texture and a pop of fruity freshness.
- Semi-sweet chocolate chips: Lend melty pockets of chocolate throughout, plus a bit of extra indulgence if you sprinkle some on top.
How to Make Chocolate Strawberry Bread
Step 1: Prep Your Pan and Oven
Set yourself up for baking success by preheating your oven to 350°F (175°C) and prepping a 9×5-inch loaf pan. You can grease it well or line it with parchment paper for easy removal—either way, this ensures your chocolate strawberry bread comes out cleanly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This step is key for evenly distributing the cocoa and leavening agents, so you get a uniform crumb and rich chocolate flavor in every bite.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well blended. Add the eggs and vanilla extract, then stir in the yogurt (or sour cream) and milk. You’ll end up with a creamy, luscious mixture that promises a moist loaf.
Step 4: Bring It All Together
Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Overmixing can make the bread tough, so stop as soon as you don’t see streaks of flour. Gently fold in the diced strawberries and chocolate chips, making sure they’re evenly distributed but not crushed.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and smooth the top. For a bakery-worthy touch, scatter a few extra chocolate chips over the surface. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs—don’t worry if it picks up a little melted chocolate! Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
How to Serve Chocolate Strawberry Bread
Garnishes
A dusting of powdered sugar makes Chocolate Strawberry Bread look like it belongs in a bakery window. For special occasions, try a drizzle of melted chocolate or a dollop of lightly whipped cream alongside each slice. If you’re feeling extra fancy, add a few fresh strawberry slices or a sprig of mint for a pop of color.
Side Dishes
This bread pairs beautifully with a hot mug of coffee or a frothy latte for an afternoon pick-me-up. For a brunch spread, serve it alongside fresh fruit salad, vanilla yogurt, or even a scoop of strawberry ice cream if you want to lean into dessert territory.
Creative Ways to Present
Slice Chocolate Strawberry Bread thickly and layer it in a trifle with whipped cream and berries for a showstopping dessert. You can also toast slices briefly and spread with mascarpone or cream cheese for a decadent breakfast. And if you really want to wow guests, cube the bread and use it as the base for a chocolate-strawberry bread pudding.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chocolate Strawberry Bread in an airtight container at room temperature for up to two days. If you want it to last a bit longer, pop it in the fridge, where it will stay fresh for about five days. The flavors actually deepen as it rests, making day-two slices even more delicious.
Freezing
This bread freezes beautifully! Wrap the cooled loaf (or individual slices) tightly in plastic wrap and then in foil, or store in a freezer-safe bag. It will keep well for up to three months. Thaw overnight in the refrigerator or on the counter before enjoying.
Reheating
To enjoy your Chocolate Strawberry Bread warm, pop individual slices in the microwave for 10–15 seconds, or heat in a toaster oven until just warmed through. This brings back that fresh-baked softness and revives the melty chocolate chips.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries if fresh aren’t available. Just be sure to dice them while still frozen and toss them with a tablespoon of flour before folding into the batter to prevent excess moisture.
Can I make this recipe dairy-free?
Absolutely! Substitute the yogurt or sour cream with your favorite non-dairy yogurt, and use a plant-based milk. Double-check that your chocolate chips are dairy-free as well.
What kind of cocoa powder works best?
Unsweetened natural cocoa powder is ideal for this recipe, but you can use Dutch-processed cocoa for a slightly mellower, richer chocolate flavor. Both work well and add beautiful color and depth.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts or pecans add a lovely crunch, and you could even toss in some white chocolate chips or a handful of shredded coconut for extra flavor and texture.
How do I know when the bread is done baking?
The bread is ready when a toothpick inserted into the center comes out with just a few moist crumbs attached. If you hit a melted chocolate chip, try testing a different spot to check for doneness.
Final Thoughts
If you’re craving something sweet, comforting, and just a little bit special, you have to give Chocolate Strawberry Bread a try. It’s a joy to bake and even more delightful to share, whether you’re treating yourself or making someone’s day a little sweeter. Happy baking!
Print
Chocolate Strawberry Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Chocolate Strawberry Bread is a delightful quick bread combining the rich flavor of cocoa with the freshness of ripe strawberries. Perfectly moist and studded with chocolate chips, it makes a luscious dessert or an indulgent breakfast treat.
Ingredients
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 vegetable oil
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain yogurt or sour cream
- ¼ cup milk
Fruits and Misc
- 1 ½ cups fresh strawberries, diced
- ½ cup semi-sweet chocolate chips (plus extra for topping, optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until thoroughly combined.
- Combine Wet Ingredients: In a large bowl, whisk the vegetable oil, granulated sugar, and brown sugar until fully incorporated. Add the eggs and vanilla extract, mixing well. Stir in the plain yogurt (or sour cream) and milk until the mixture is smooth and creamy.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Strawberries and Chocolate Chips: Gently fold the diced fresh strawberries and semi-sweet chocolate chips into the batter, distributing them evenly without breaking down the fruit.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Optionally, sprinkle additional chocolate chips on top for a decorative and tasty finish.
- Bake the Bread: Place the pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
- Cool: Allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use fresh, firm strawberries to prevent excess moisture that could make the bread soggy.
- This bread tastes even better the next day once the flavors have melded.
- Store the bread in an airtight container at room temperature for up to 2 days.
- For longer shelf life, refrigerate the bread; bring to room temperature before serving for the best taste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
