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
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 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
