Start by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper. Trust me, parchment paper is a lifesaver here—no more stuck edges!

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This step helps ensure everything is evenly distributed, so your bread bakes up perfectly.

In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This step takes about 2-3 minutes, but it’s worth it! The creaminess adds air, which helps give the bread a soft texture.

Crack in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. At this point, your batter will smell so good that you’ll want to sneak a taste (and honestly, who could blame you?).

Gradually add the dry ingredients and milk to the butter mixture, alternating between the two. Start and end with the dry ingredients. Mix just until everything is combined. Overmixing can make the bread dense, and nobody wants that!

If you’re using chocolate chips, gently fold them into the batter. They’ll melt slightly as the bread bakes, creating pockets of gooey chocolate. Amazing, right?

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end; you don’t want to overbake and lose that soft texture.

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step is so important because it helps the bread set properly. Once cooled, slice and enjoy!