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Easy 4 Ingredient Chocolate Bread

With a few simple ingredients, you can satisfy your chocolate cravings with this Easy 4 Ingredient Chocolate Bread.

Very similar to chocolate pound cake, this is a subtly sweet, old-fashioned chocolate quick bread.

4 ingredient chocolate bread

As is the case with all of my easy baking recipes, the best part (or really ONE of the best parts) of this recipe is how simple it is to make. But beyond that, I like that this easy chocolate bread isn’t overly sweet. In fact, when testing it, I first questioned if it was “sweet enough.” After multiple taste tests, I’ve decided it has enough rich chocolate flavor without being so sweet that it’s too much. 

Frequently Asked Questions about 4 Ingredient Chocolate Bread

What should I use if I can’t find self-rising flour?

If you don’t have self-rising flour on hand or can’t find in any your grocery store, making some is easy. The ratio is 1 cup of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt for every 1 cup of self-rising flour.

Can I use almond butter or peanut butter in place of the hazelnut spread?

I don’t recommend it. While those nut butters might be similar in texture and consistency to hazelnut spread, they don’t contain nearly as much sugar. Because this quick bread recipe doesn’t call for any added sugar, all of the sweetness is coming from the spread. If you were to try to swap in a nut butter, you’d need to add somewhere between 3/4 cup and 1 1/4 cups sugar to sweeten the bread.

Can I use an electric mixer to make this bread?

While I didn’t test it that way, it should be ok. I do recommend being careful not to “overbeat.” One of the struggles of baking with self-rising flour is that you can’t control the amount of leavening, since it’s already in the flour. If you overbeat the batter and incorporate too much air, it’s possible the bread might spill over the pan.

Is this recipe easy enough for a beginner baker?

Yes! In fact, most recipes (if not all) on this site are!!

Do I have to use Nutella or can I use a different brand?

​I used both Nutella and the ALDI version in recipe testing. Both work equally well.

Can I use egg whites in place of whole eggs?

No. You need both the egg white and egg yolk for this easy recipe to work.

Can I substitute a yellow or chocolate cake mix for the self-rising flour?

I didn’t test it but I have a sneaking suspicion it might work IF you only use the same weight of cake mix as the recipe calls for in self-rising flour (which means you’ll have some cake mix leftover.) Because the cake mix is sweetened, the loaf will likely be much sweeter.

If I want this bread to be sweeter, can I add sugar?

Yes. You can add up to 1/2 cup, but no more. Adding more than that will cause the bread to overflow when baked.

  • chocolate hazelnut spread
  • oil
  • self-rising flour
  • eggs
  • chocolate chips (optional)
easy 4 ingredient chocolate bread
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4 ingredient chocolate bread

Easy 4 Ingredient Chocolate Bread

  • Author: Regan Jones, RD
  • Total Time: 1 hour, 20 min
  • Yield: 1 loaf (12 servings)


With a few simple ingredients, you can satisfy your chocolate cravings with this Easy 4 Ingredient Chocolate Bread. NOTE: This is NOT a very sweet bread. It’s not “chocolate cake” in a loaf pan. Very similar to chocolate pound cake, it is a subtly sweet, old-fashioned chocolate quick bread.


  • 1 [13-oz.] jar chocolate hazelnut spread (such as Nutella), divided
  • 2 large eggs, at room temperature
  • 1/2 cup oil
  • 1/3 cup warm water*
  • 2 cups self-rising flour (248 g)
  • 1/4 cup milk chocolate or dark chocolate chips (optional)


  1. Preheat oven to 325 degrees F. Coat a loaf pan with baking spray or line with parchment paper; set aside.
  2. Reserve 1 cup chocolate hazelnut spread from jar; do not discard remaining spread in jar. Set both aside.
  3. Add eggs to a large mixing bowl, and beat well with a whisk. Add oil and water, beating well. Add the 1 cup of chocolate hazelnut spread to the wet mixture; whisk until well blended. Add flour to wet ingredients, and mix until no streaks of flour remain.
  4. Pour batter or spoon batter into prepared pan; smooth top of the dough with offset spatula. Sprinkle with remaining 1/4 cup chocolate chips, if desired. Carefully tap pan on countertop a few times to release any air bubbles in bread.
  5. Place pan on a baking sheet, and place in preheated oven. Bake until a wooden pick inserted in center of bread comes out mostly clean with a very few moist crumbs, about 1 hour to 1 hour, 10 minutes bake time. (Top, middle of loaf should feel firm and not yield, indicating doneness).
  6. Remove from oven, and let cool in pan 10 minutes; turn bread out onto a wire rack. Meanwhile, removed remaining chocolate hazelnut spread in jar, and place in a small microwave-safe, heatproof bowl (about 1 1/2 tablespoons). Microwave on HIGH until warm and loosened in 15-second increments (about 30 seconds); drizzle over warm bread. Let cool completely. Best served the next day.
  7. Store any leftover bread in an airtight container. For longer storage, you can freeze the bread loaf, by wrapping it tightly in plastic wrap, then in aluminum foil. Freeze up to 3 months.


*I did not count water as an ingredient when titling this recipe as “4 Ingredient.” 

  • Prep Time: 10 min
  • Cooling Time: 10 min
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 330
  • Sugar: 18 g
  • Sodium: 275 mg
  • Fat: 20 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 5 g

Keywords: 4 ingredient chocolate bread

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