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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