Kirbie's Cravings

4 Ingredient Chocolate Bread (No Butter or Oil)

This chocolate bread is sweet and has a rich chocolate flavor. Unlike most quick breads, it doesn’t require any butter or oil. It’s easy to make and takes only about ten minutes to prepare. The batter can be mixed by hand, so you don’t even need a mixer.
overhead photo of a slice loaf of chocolate bread.

I love anything flavored with chocolate so I wanted to create any easy chocolate quick bread recipe. I love that you don’t need a mixer to make this bread. You can enjoy this bread on its own or add your favorite spread. I also like spreading whipped cream and fresh strawberries on it.


  • Unsweetened Cocoa Powder
  • Self-Rising Flour
  • Condensed Milk
  • Eggs

Unsweetened cocoa powder: You can use either natural or dutch process cocoa powder. I used dutch process.

Self-Rising flour: Self-rising flour already has baking powder and salt added to it. If you don’t have self-rising flour, you can make your own. I explain how to do so in the recipe notes.

Condensed milk: This recipe uses full fat sweetened condensed milk.
sliced chocolate bread.

Bread Texture and Sweetness

This bread has a texture like many quick breads. It is a cross between bread and cake. The crumbs is tight and the texture is a little firmer than regular cake.

Because this is a bread, I did not make this as sweet as cake. It is sweet, but there is room to add additional sweetness either through a spread when eating it or adding some chocolate chips to the batter.
overhead shot of slices of bread.

More Easy Bread Recipes

4 Ingredient Chocolate Bread

Servings: 12 slices
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Breakfast
Cuisine: American
This easy chocolate bread is just 4 ingredients and doesn't requite butter or oil. It comes out sweet and chocolatey.
4.69 from 16 votes


  • 1/4 cup (28 g) unsweetened cocoa powder
  • 3/4 cup (95 g) self-rising flour
  • 1 1/4 cup (380 g) sweetened condensed milk or one 14-oz can (see notes)
  • 3 large eggs


  • Preheat oven to 350°F. Line an 8 x 4 inch loaf pan with parchment paper.
  • In a medium mixing bowl, whisk together cocoa powder and flour until evenly combined. Set aside.
  • In a large mixing bowl, add condensed milk and eggs. Whisk until uniform and smooth. Add in flour. Whisk until smooth.
  • Pour batter into loaf pan. Bake for about 40-45 minutes or until toothpick inserted comes out clean.


  • 1 1/4 cups is the amount contained in one 14-oz can of condensed milk (14 oz refers to the weight).
  • To make your own self-rising flour, whisk together 1 cup flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Measure out 3/4 cup for the recipe.
  • I have only tested this with regular (full fat) sweetened condensed milk. I don't know if it will work with fat free condensed milk.
  • This bread is sweet but not super sweet so that you can eat it with your favorite spread. You can also add chocolate chips to the batter for a sweeter bread.
  • I do not have a substitute for the eggs at this time.
  • You can use a 9 x 5 baking pan but your bread will not bake up as high. You will likely also need to reduce baking time.


Serving: 1slice, Calories: 158kcal, Carbohydrates: 25g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Sodium: 134mg, Fiber: 1g, Sugar: 18g, NET CARBS: 24

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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Recipe Rating

64 comments on “4 Ingredient Chocolate Bread (No Butter or Oil)”

  1. Hi again. Sorry, I accidently posted a question on the wrong page about adding chocolate chips to the bread to make it sweeter. Should I add a cup, or would that be too much? Judi

    • A half cup to a full cup of chips should work depending on how chocolaty you want it. Let us know how it works!

  2. Very Moist. Easy to make. It’s not real sweet, which is a good thing. But I’ve made this a couple of times now and this time I just made a powdered sugar buttercreme frosting. Thank you for absolutely easy to make and super tasty recipes! Appreciate your time and effort in creating them.
    I was wondering your thoughts on maybe making a similar bread as this, but with molasses and raisins? Is that a possibility? Or do you already have that recipe somewhere? I sometimes have difficulty navigating websites and I’m old. Lol.

    • Thank you for letting us know you loved the recipe! We don’t recommend using molasses to make this bread – it may not turn out. If you want more recipe ideas, you should check out our Bread Recipes.

  3. I made this with coconut sweetened condensed milk because I cannot have dairy. The can was only 11 ounces but I used it anyway and otherwise followed the directions exactly. It is delicious, moist, perfect. Thanks for offering such great and easy recipes!

  4. Can you freeze any of the breads 

    • We haven’t tried freezing it, but it should be okay – just keep it tightly wrapped and stored in a freezer bag or container.

  5. Quick and simple recipe, I love it!
    May I know how long this bread last and how should we store it?
    Thank you!

    • It will keep for a few days at room temperature or in the refrigerator for a few days longer. Keep it wrapped in plastic wrap.

  6. This chocolate bread was very good. I did add some chocolate chips. Making it again today to give to someone.

  7. Wonderful recipe ?! I made this today for my husband and we both loved it. Husband thought it should have a bit more chocolate taste but he really enjoyed it!

    I even made a Boo boo -didnt have self Rising Flour. So, Followed your recipe and I used a special dark cocoa powder without separating out 3/4 cup flour. I added it all together and added a little more cocoa powder to the recipe, Luckily the light turned on in my head and I remembered to separate the flour/cocoa mixture before I mixed in wet ingredients. It came out beautifully. Rich, decadent and chocolatety. It was just sweet enough.
    What I did find out is that when I made my mistake , it seems that the flour recipe makes another 3/4 cup for a second loaf. ????????
    Looking forward to baking your other recipes.
    Chocolate lovers in San Antonio, Tx ???

  9. A fabulous recipe and so easy to make. Thank you.

  10. I don’t know what went wrong with mine. I’ve been baking over 50 years and followed the recipe exactly. My batter also was very thin and bake time was off. Kind of heavy and a little dry. Only baked 3-4 more minutes and was sticky in middle. I am about to give up on SR flour, always disappointed for some reason. Really don’t know what happened ?

    • The batter shouldn’t be thin – it should be very thick, so it sounds like maybe there was a measurement issue? We’re sorry you had challenges – we’ve made it with success many times as well as other readers.

  11. Novice baker here. Made this recipe GF for my wife. She loved it! Thanks for this simple,great recipe!

  12. I would like to make this keto vers. Can i use unsweetened almond milk in place of sweetened condense milk, n can i use almond or coconut flour in place of self rising flour?

  13. This is delicious!!! And so easy to make. It does not require me to get up extra early to make a quick bread for breakfast. I also appreciate the fact that this is not to sweet. I added 1 1/2 cups toasted pecans, because I love nuts in anything chocolate. 


  15. Very easy to make. It has just the right amount of chocolate. I did find I had to adjust the amount of bake time; middle would not cooperate and made the ends and bottom over bake in only 5 extra minutes time. I started out with 40 minutes and it was jiggly on top. Adding 5 more minutes was too much though.

    I do have a question. I have a loaf pan that is 16.6×2.5×9.8 inches. How would I adjust recipe for this size pan?

  16. I’d love to turn this into a chocolate chip muffin recipe by adding chocolate chips. Any ideas how long to bake them and if the oven temp would need to be adjusted??

    • Sorry, but we haven’t tested this recipe as muffins so we can’t say what the baking time should be. They would need less time at the same oven temperature.

  17. This was sadness with chocolate. I even added chips which sank to the bottom. I’m not sure why there is not any butter or oil. The batter was very thin and I followed all instructions. It looks good but it fell short in the taste. Maybe 86 this one? 

    • It sounds like something went wrong with your batter. It should not be thin. It should be very thick and your chocolate chips should not sink to the bottom because the batter is very, very thick. Did you use sweetened condensed milk or did you substitute with another ingredient? You don’t need butter or oil because the bread has enough fat from the cocoa powder and the eggs. I’ve received dozens of emails and messages from readers talking about how much they enjoyed this recipe so it does work.

  18. Will try this.

  19. Does the chocolate bread turn out dry or moist?

  20. Did not care for the texture. Not much flavor.

  21. I have a question. Do you know if it is possible to substitute the regular sweetened condensed milk with the low fat version?

  22. Looks, like a recipe that I will try, soon.

  23. I love cooking and baking with few ingredients and easy to follow recipes and things most Ingredients you keep on hand

  24. Love all there recipes.

  25. Thank you for taking the time to post this recipe.It looks very good and nutritious!

  26. Hi kirbie
    Is there a substitute for condensed milk ?
    I’m definitely gonna try this.

  27. I too love chocolate and have some almost every day. Saw this recipe and tried it as sometimes I like to have something like cake/ bread but not as sweet as a cake. This hit the spot. Although I only had 2 eggs, it was great. I had a little bit of sour cream I wanted to use up so I mixed it with some strawberry jam to spread over my bread. It is delicious.

  28. In Iran we make Shirmal bread,it’s very delicious.
    But some of the ingredients may be not easy to find,such as green zireh or black zireh

  29. Can u use regular flour? Thanks

  30. Yes!
    Looking for this recipe & here you are!
    Tender loaf & satisfies the craving!

  31. I haven’t tried this yet because I just found the recipe accidentally. I look forward to making it. I’m giving 5 stars because it looks so good. Now I can have chocolate for breakfast and not feel guilty.

  32. This is wonderful

  33. Love this love bread for for breakfast