This honey chocolate bread is light and fluffy! It's a bread with few ingredients, full of flavors and very simple to make.
If you like simple and tasty breads, this bread is perfect for you! The combination of flavors is delicious. Serve for breakfast with milk or coffee!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Chocolate powder - Adds color and flavor to the bread.
- Eggs - Provides structure and moisture.
- All-purpose flour - Gives consistency and is the base of the dough.
- Dark brown sugar and honey - To sweeten and flavor.
- Liquid caramel - Adds an extra flavor to the bread.
- Butter - Makes the cake soft and tastier.
- Baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE HONEY CHOCOLATE BREAD
Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf tin with margarine and line with parchment paper.
Step 2: Beat the brown sugar, eggs and the butter until obtain a creamy mixture. Add the chocolate powder, the liquid caramel, the honey and mix for 2 to 3 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture.
Step 3: Pour the mixture into the prepared tin and bake about 35 minutes.
Step 4: Turn off the oven and unmold the bread. Let cool completely and serve.
TIPS FOR HONEY CHOCOLATE BREAD
1. When preheating the oven, make sure you have all ingredients ready to start making the bread.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the dough, resulting in even cooking.
3. When placing the bread dough in the oven, the oven should not be too hot, if it is, the bread will rise too quickly and there will be no time for the inside of the bread to cook at the same speed (what often happens is the bread sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the bread is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the bread sinks in the middle increases.
5. The first thing to do before taking the bread out of the oven, is to stick a toothpick in the center of the bread. If it's dry, it's cooked. Turn off the oven and leave the bread in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the bread to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
YOU MAY ALSO LIKE:
- Easy triple berry cake
- Chocolate cake with blueberry jam
- Lemon oregano bread
- Simple chocolate cake
- Banana bread
- Chocolate and coffee cake
- Chocolate lemon marble bread
- Creamy chocolate cake
- Olive oil cake
- Homemade chocolate cake
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Honey chocolate bread
This honey chocolate bread is light and fluffy! It's a bread with few ingredients, full of flavors and very simple to make.
5.00 from 2 reviews
- 2 tablespoons chocolate powder
- 3 medium eggs
- 200 grams (1 1/2 cups) all-purpose flour
- 150 grams (about 1 cup) dark brown sugar
- 2 tablespoons liquid caramel
- 2 tablespoons honey
- 2 tablespoons butter to room temperature
- 1 teaspoon baking powder
- Preheat the oven to 180ºC (350ºF). Grease a loaf tin (24 x 10 centimeters with 7 centimeters high (9 1/2 x 4-inch with 2 3/4-inch-high)) with margarine and line with parchment paper.
- In an electric mixer, beat on medium speed the brown sugar, eggs and the butter until obtain a creamy mixture. Add the chocolate powder, the liquid caramel, the honey and mix for 2 to 3 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture.
- Pour the mixture into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).
- Turn off the oven and unmold the bread. Let cool completely and serve.
Ingredients
Directions
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