Moist, decadent, rich and perfectly sweet Almond Flour Chocolate Bread makes a lovely dessert or afternoon snack! If you’re into chocolate cake, you’ll love this double chocolate bread.
To my fellow chocoholics: I see you. I made you bread, but really it’s cake.
This almond flour chocolate bread recipe has light and fluffy texture and is positively packed with rich chocolate flavor.
Made with wholesome ingredients like almond flour, eggs, pure maple syrup, avocado oil, and cocoa powder, we simply need some pantry essentials.
These are all of the same ingredients as my Almond Flour Chocolate Cake recipe, with less sweetener and oil.
The taste and texture is so spot on, you’d never guess this is a gluten free chocolate bread!
Looking for a banana bread rendition? Make my Double Chocolate Banana Bread using gluten-free flour.
Why Bake With Almond Flour?
Almond flour is naturally gluten-free and grain-free, which is an ideal substitute for regular flour for those who eat a restricted diet for medical reasons. Provided the right chemistry is happening, almond flour yields a light and fluffy texture, which is mouth-watering delicious in baked treats.
I use Bob’s Red Mill Super Fine Almond Flour, which I find yields the best texture. I don’t recommend using almond meal unless you’re okay with a denser texture.
One of the reasons I love almond flour recipes is their natural protein content. We’re getting a decent dose of protein from the almonds relative to very little protein in regular all-purpose flour.
Because almond flour contains healthy fats, there is no need to add a lot of oil to the recipe. Fat is what brings moisture and tender texture to baked goods and because the fat is built into the flour, we only need to supplement a little.
Let’s discuss the simple ingredients for this grain-free chocolate bread in detail! The great news is you can find all of them at your local grocery store.
Ingredients for Almond Flour Chocolate Bread:
Almond Flour: Taking the place of regular all-purpose flour, we use a combination of almond flour and tapioca flour. This combination yields a texture that is very similar to wheat flour. Tapioca flour brings starch to the quick bread, which contributes to its airy texture.
Eggs: Needed for the bread to rise, we use regular chicken eggs. Grain-free flours often require an additional egg or two for proper rising. For this reason, I don’t recommend using an egg replacement like flax eggs or chia eggs.
Pure Maple Syrup: The sweetener! I like using pure maple syrup instead of regular cane sugar because it is less processed and comes with health benefits.
Avocado Oil: A great source of omega-3 fatty acids, avocado oil is our fat of choice here. We only need a little since the almond flour contains fats too.
Cocoa Powder: Pick your favorite unsweetened cocoa powder for baking. I use raw cacao powder because it has a creamy, less bitter flavor than regular cocoa powder. I don’t recommend Dutch process cocoa powder in this application.
Baking Powder: The leavening agent that helps the bread rise and bake evenly.
Ground Cinnamon and Sea Salt: I love adding a touch of ground cinnamon to my chocolate treats for warm flavor. Salt enhances flavors, so be sure to include it.
Chocolate Chips: Bringing additional sweetness and fudgy texture, I like adding chocolate chips to this double chocolate bread. Skip them for less sugar or use sugar-free chocolate chips. I like using dark chocolate chips.
Recipe Customizations:
- Add ½ to ⅔ cup of chopped walnuts or pecans for nutty chocolate bread.
- Swap the tapioca flour out for arrowroot flour or gluten-free all-purpose flour. You can also go with all almond flour but the texture of the bread will be denser.
- Replace the avocado oil with 3 tablespoons of melted butter or coconut oil.
- Now that we’ve covered the basic ingredients, let’s bake a loaf!
- Swap the pure maple syrup for 2/3 cup of coconut sugar, regular white sugar or brown sugar and add 1/2 cup of almond milk (or milk of choice). This offsets the loss of liquid from the pure maple syrup.
For the best results, I don’t recommend swapping out the almond flour for any other flour (especially coconut flour) unless you have experience doing so and are comfortable experimenting.
How to Make Almond Flour Chocolate Bread:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
Mix the eggs, pure maple syrup, avocado oil, and pure vanilla extract together in a large mixing bowl (wet ingredients).
In a separate large bowl, stir together the almond flour, tapioca flour, cocoa powder, sea salt, ground cinnamon, and baking powder until well combined.
Pour the dry ingredients into the bowl with the wet ingredients and stir until a smooth batter forms.
Stir in the chocolate chips.
Transfer the chocolate bread batter to the prepared loaf pan. If you’d like, sprinkle it with extra chocolate chips.
Cover the loaf pan in aluminum foil and bake on the center rack of the preheated oven for 30 minutes. Remove the foil and bake for another 15-20 minutes without foil, until the bread is baked through.
Quick breads are fully cooked and have the best texture when they reach an internal temperature of 190 degrees Fahrenheit. Insert a digital thermometer into the center of the bread to check for doneness. If need be, continue baking.
Allow the bread to cool to room temperature before slicing and serving. If you slice the bread while it is still warm, the slices will crumble. Waiting to slice the bread produces cleaner slices if that is a goal.
Quick breads taste even better the next day and the several days following preparation as the flavors have time to develop. For this reason, feel free to bake the loaf well in advance of when you need it.
Storage Tips:
- Room Temperature: Cover the bread pan with plastic wrap and store on the counter for up to 3 days. If you live in a humid area, skip this and go right to the refrigerator.
- Refrigerator: Refrigerate bread in an airtight container for up to 5 days.
- Freezer: Cut the remaining loaf into individual slices and store in a large zip lock bag for up to 3 months.
I recommend eating a slice of chocolate bread warm with melted butter on top! Simply microwave a slice on a plate for 20 seconds, or until warm. A smear of peanut butter or almond butter tastes great on top too!
No matter the time of day, this almond flour double chocolate bread is the perfect way to quench chocolate cravings.
Whip up this chocolate loaf the next time you have a craving for chocolate cake!
If you enjoy baking quick bread recipes, also try these reader favorites.
More Quick Bread Recipes:
- Blueberry Lemon Breakfast Bread
- Cranberry Orange Bread
- Cinnamon Swirl Apple Oat Bread
- Paleo Morning Glory Quick Bread
- Almond Flour Zucchini Bread
- Paleo Double Chocolate Zucchini Bread
For my chocolate lovers, this chocolate almond bread might just be a new favorite!
Almond Flour Double Chocolate Bread Recipe
Equipment
Ingredients
- 3 large eggs
- ⅔ cup pure maple syrup
- 2 Tbsp avocado oil
- 2 tsp vanilla extract
- 2 cups finely ground almond flour
- ½ cup tapioca flour
- 1/2 cup raw cacao powder or cocoa powder
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 2 tsp baking powder
- ⅔ cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- Mix the eggs, pure maple syrup, avocado oil, and pure vanilla extract together in a large mixing bowl (wet ingredients).
- In a separate large bowl, stir together the almond flour, tapioca flour, cocoa powder, sea salt, ground cinnamon, and baking powder until well combined.
- Pour the dry ingredients into the bowl with the wet ingredients and stir until a smooth batter forms. Stir in the chocolate chips.
- Transfer the chocolate bread batter to the prepared loaf pan. If you’d like, sprinkle it with extra chocolate chips. Cover the loaf pan in aluminum foil and bake on the center rack of the preheated oven for 30 minutes. Remove the foil and bake for another 15-20 minutes without foil, until the bread is baked through. Quick breads are fully cooked and have the best texture when they reach an internal temperature of 190 degrees Fahrenheit. Insert a digital thermometer into the center of the bread to check for doneness. If need be, continue baking.
- Allow the bread to cool to room temperature before slicing and serving. If you slice the bread while it is still warm, the slices will crumble. Waiting to slice the bread produces cleaner slices if that is a goal.
Nutrition
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Can l use Monk Fruit in place of white or brown sugar. I take it Monk Fruit Brown Sugar would be more tastier than MF white.
Can I make this recipe with olive oil?