Gluten Free Chocolate Bread Recipe - Breads from Anna

Gluten Free Chocolate Bread Recipe

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  • 2 large whole eggs
  • 1 cup of buttermilk, milk or favorite non-dairy drink including water
  • ½ cup butter, ghee or favorite non-dairy fat, including oil
  • 2 teaspoons vanilla


  • 2 cups of Yeast Free Bread Mix from Anna™
  • ½ cup cocoa (all natural, unsweetened)
  • 1 teaspoon cinnamon
  • ⅔ to 1 cup favorite sweetener (if using a dry sweetener mix with dry ingredients, if using a wet sweetener such as honey or maple mix with wet)


  • ½ cup semi sweet chocolate chip or chocolate piece (chips will not melt completely)
  • 1 cup of chopped nuts (walnut, pecans, almonds all work nicely)


  1. Preheat oven to 350 degrees
  2. For best results sift flour, cocoa and dry sweetener, combine and whisk until well combined. Whisk in cinnamon. Set aside.
  3. Blend together all wet ingredients until creamy in texture. Add one cup of dry (flour, cocoa, sweetener, cinnamon) and blend into wet. Continue adding dry ingredients blend one cup at a time until all dry mix is combined with wet. Batter will be stiff. Pour into a greased large, 8.5 x 4.5 inch loaf pan. 
  4. Bake for one hour. When baking time is complete, cool loaf on a wire rack in pan. After approximately one hour, loaf can be removed from the baking pan to continue cool.


  • Bread is delicious served warm or toasted. Very nice with fresh fruit, yogurt or your favorite nut butter.
  • Can be stored on the counter for four days or in the refrigerator for 7-10 days. Can also be frozen and stored frozen for three months.

sherry January 07, 2016

Just made our first loaf of Yeast Free Bread…..OMG!!! It is awesome!!! Can’t wait to try the other yeast free recipes. Also, Can this bread be made without eggs and replacing with the flax and water?

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