Quick BreadsLatin AmericanMedium

Ancho Chile Chocolate Loaf

Name: Ancho Chile Chocolate Loaf
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Latin American
Ingredients: 2 whole (25 g) dried ancho chiles, stems and seeds removed, lightly toasted in a dry skillet for 1 minute, then soaked in 1 cup hot water for 10 minutes and pureed; 4 oz (113 g) dark chocolate (70% cacao), finely chopped; ½ cup (113 g) unsalted butter, softened, at room temperature; 1 cup (200 g) granulated sugar; 2 whole (100 g) large eggs, at room temperature; ¾ cup (180 ml) buttermilk, at room temperature; 1¾ cups (220 g) all-purpose flour; 1½ tsp (6 g) baking powder; ½ tsp (2½ g) baking soda; 1 tsp (2½ g) ground cinnamon; ¼ tsp (1½ g) sea salt; ¾ cup (90 g) sliced almonds, toasted and coarsely chopped, toasted and coarsely chopped

From the MyKitchenBank Kitchen

A richly spiced quick bread that weaves together the smoky heat of ancho chiles, dark chocolate, and warm cinnamon. Toasted almonds add texture and nuttiness. The result is an elegant loaf with just enough chile kick to intrigue without overpower, perfect with coffee or hot chocolate.

Prep: 20 min
Cook: 55 min
Wait: 15 min
Total: 1 hr 30 min
Makes: 1 loaf (8 slices)

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Ingredients

8 servings

2 whole (25 g) dried ancho chiles, stems and seeds removed, lightly toasted in a dry skillet for 1 minute, then soaked in 1 cup hot water for 10 minutes and pureed
4 oz (113 g) dark chocolate (70% cacao), finely chopped
½ cup (113 g) unsalted butter, softened, at room temperature
1 cup (200 g) granulated sugar
2 whole (100 g) large eggs, at room temperature
¾ cup (180 ml) buttermilk, at room temperature
1¾ cups (220 g) all-purpose flour
1½ tsp (6 g) baking powder
½ tsp (2.5 g) baking soda
1 tsp (2.5 g) ground cinnamon
¼ tsp (1.5 g) sea salt
¾ cup (90 g) sliced almonds, toasted and coarsely chopped, toasted and coarsely chopped

Equipment (7)

9×5-inch (23×13 cm) loaf pan
Medium saucepan or heatproof bowl
Medium mixing bowl
Large mixing bowl
Whisk
Wooden spoon
Fine-mesh sieve or sifter

Steps

Before you start

Preheat your oven to 350°F (175°C)
Butter and flour a 9×5-inch (23×13 cm) loaf pan
Toast the almonds in a dry skillet over medium heat for 3–4 minutes until fragrant, then chop coarsely
Bring eggs and buttermilk to room temperature

1
Prepare ancho chile paste
- In a small saucepan or heatproof bowl, pour 1 cup of hot water over the toasted ancho chiles and let them soak for 10 minutes until completely soft.
- Blend or puree the chiles and soaking liquid until smooth.
- Strain through a fine-mesh sieve, pressing with the back of a spoon to extract all the puree; discard the solids.
- You should have about ¾ cup of smooth ancho puree.
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Ready when: Chiles are very soft and puree is smooth
Tip: Don't skip straining; it removes any remaining skin or fiber for a silky batter
2
Melt chocolate and combine with ancho
- Place the chopped dark chocolate and the ancho puree in a heatproof bowl.
- Set the bowl over a pot of gently simmering water (do not let the bowl touch the water).
- Stir occasionally until the chocolate is completely melted and the mixture is smooth and well combined, about 3–4 minutes.
- Remove from heat and let cool slightly.
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Ready when: Chocolate is fully melted and the mixture is smooth
Tip: Keep heat gentle; high heat can cause chocolate to seize
3
Cream butter and sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for 3–4 minutes until the mixture is light, fluffy, and pale.
- Scrape down the sides of the bowl frequently.
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Ready when: Mixture is pale, fluffy, and increased in volume
Tip: Don't rush this step; proper creaming incorporates air for a tender crumb
4
Incorporate eggs and ancho-chocolate
- Add the room-temperature eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
- Pour the cooled ancho-chocolate mixture into the bowl and stir gently with a wooden spoon or low mixer speed until just combined.
- The batter will be dark and streaked with chocolate and chile notes.
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Ready when: Eggs are fully mixed in and chocolate-ancho mixture is evenly distributed
Tip: Mix gently to avoid overdeveloping gluten, which would toughen the loaf
5
Combine dry ingredients
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and sea salt.
- Whisk to distribute the leavening evenly.
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Ready when: Dry ingredients are evenly mixed
Tip: Sifting prevents lumps and ensures baking powder and soda are evenly distributed
6
Alternate dry and wet ingredients
- Add the dry mixture to the large bowl in two parts, alternating with the buttermilk.
- Begin with half the dry mixture, fold in gently, then add half the buttermilk and fold in.
- Repeat with the remaining dry mixture and buttermilk.
- Do not overmix; stop as soon as no flour streaks remain.
- The batter will be thick and rich.
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Ready when: No dry flour streaks remain; batter is just combined
Tip: Overmixing develops gluten and creates a dense, tough loaf
7
Fold in almonds
- Gently fold the toasted, chopped almonds into the batter with a rubber spatula or wooden spoon using about 10–15 folds until evenly distributed.
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Ready when: Almonds are evenly distributed throughout
Tip: Fold gently to keep the almonds intact rather than crushing them
8
Transfer to pan and bakeOven 350°F / 175°C
- Pour the batter into the prepared 9×5-inch (23×13 cm) loaf pan and smooth the top with a spatula.
- Tap the pan gently on the counter a few times to release air bubbles.
- Place in the preheated 350°F (175°C) oven and bake for 50–55 minutes until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter, but a few chocolate-coated crumbs are fine).
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Ready when: A toothpick inserted in the center comes out with a few moist crumbs; the top is deep golden brown and a toothpick reaches the center without hitting wet batter
Tip: Don't overbake; a few moist crumbs keep the loaf tender and prevent dryness
9
Cool in pan and turn out
- Remove the loaf from the oven and let it rest in the pan for 10–15 minutes.
- Run a thin knife around the edges to loosen it, then turn it out onto a wire rack to cool completely (at least 1 hour) before slicing.
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Ready when: Loaf is cool to the touch and holds its shape when sliced
Tip: Cooling completely ensures the crumb has set; slicing warm loaves will crumble

Good to know

Tips

Toast the almonds just before baking for maximum fragrance and crunch—toasted nuts stay fresh much longer than raw
Ancho chiles have a mild, fruity heat; if you prefer more kick, add a pinch of cayenne pepper to the dry ingredients
This loaf pairs beautifully with a cup of hot chocolate, strong coffee, or a Mexican-style atole. Serve it lightly warm
For a sophisticated presentation, dust the cooled loaf with powdered sugar or a pinch of ground cinnamon before serving

Make ahead

The loaf can be baked up to 1 day ahead and stored wrapped at room temperature, or frozen for up to 3 months.

Storage & reheating

Store the cooled loaf wrapped tightly in plastic wrap or foil at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 3 months. Thaw at room temperature before serving. To refresh, warm a slice in a 300°F (150°C) oven for 5 minutes.

Substitutions

dried ancho chiles, stems and seeds removed → Chipotle chiles in adobo sauce (use 2–3 tablespoons of the sauce in place of the ancho puree). This adds more smoke and heat; reduce sugar by 1 tablespoon if desired
dark chocolate (70% cacao) → Milk chocolate or Mexican chocolate (with cinnamon). Milk chocolate will be sweeter and less intense; Mexican chocolate adds extra spice
sliced almonds, toasted and coarsely chopped → Chopped pecans, walnuts, or pistachios. Any toasted nut works; pecans add richness, walnuts earthiness, pistachios brightness
buttermilk → Plain yogurt thinned with a little milk, or milk mixed with 1 tablespoon lemon juice or vinegar (let sit 5 minutes). Tanginess helps activate the baking soda; use the same volume as buttermilk