Chocolate Swirl Quick Bread
Indulge in the irresistible combination of vanilla and chocolate with this Chocolate Swirl Quick Bread, a stunning and simple recipe perfect for any occasion. This moist, tender loaf combines a buttery vanilla batter with ribbons of rich, cocoa-infused swirls, creating a mesmerizing marbled effect that's as beautiful as it is delicious. With just 15 minutes of prep time, this quick bread is easy to whip up and bakes to perfection in under an hour. Ideal as a breakfast treat, an afternoon snack, or a sweet after-dinner indulgence, this loaf is best enjoyed fresh out of the oven or lightly toasted with a pat of butter. Impress family and friends with its elegant swirl design and classic flavors. Whether you’re looking for a crowd-pleasing baked good or a comforting homemade dessert, this Chocolate Swirl Quick Bread is guaranteed to satisfy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 3 tablespoons unsweetened cocoa powder
- 1 cup milk
- 0.5 cups unsalted butter, melted and slightly cooled
- 2 units large eggs
- 2 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a medium bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Do not overmix; the batter should be thick but smooth.
Remove about 1 cup of the batter and place it into a small bowl. Add the cocoa powder to this reserved batter and stir until fully incorporated.
Layer the batters into the prepared loaf pan by alternating scoops of the plain batter and the cocoa batter. Use a butter knife to gently swirl the two batters together, creating a marbled effect. Be careful not to overmix.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2775 mg | 121% | |
| Total Carbohydrate | 414.5 g | 151% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 213.9 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 439 mg | 34% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
