Coffee Chocolate Bread Recipe
Rich, moist chocolate bread infused with deep coffee notes and studded with melty chocolate chunks creates a luxurious treat perfect for breakfast or afternoon indulgence.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">50g unsweetened cocoa powder</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">120ml strong brewed coffee, cooled (or 2 tbsp instant espresso dissolved in 120ml hot water)</li><li class="ingredients-single-item">120ml buttermilk (or 120ml milk mixed with 1 tbsp lemon juice)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">150g dark chocolate chunks (70% cocoa)</li><li class="ingredients-single-item">1 tbsp instant coffee granules</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9×5-inch) loaf pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Cooling rack</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (340°F) fan-forced or 190°C (375°F) conventional. Line your loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. The cocoa powder tends to form clumps, so be thorough with your whisking to ensure even distribution of all dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate large bowl, beat the eggs and sugar together until pale and slightly fluffy, about 2 minutes. This creates tiny air bubbles that will help give your bread a lighter texture. Add the oil and continue beating until well incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Mix the instant coffee granules into your brewed coffee, stirring until fully dissolved. This double-coffee approach intensifies the flavor without making the bread bitter. Add this coffee mixture, buttermilk, and vanilla extract to your egg mixture, whisking until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix – stopping when you no longer see dry flour is perfect (overmixing develops gluten, resulting in a tougher bread).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in 120g of the chocolate chunks, reserving 30g for the top. The chocolate will melt slightly during baking, creating pockets of molten goodness throughout your bread.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chunks over the surface, pressing them in slightly so they don't fall off after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 50-55 minutes, or until a skewer inserted into the center comes out with a few moist crumbs (but no wet batter). The top should develop a slight crack – that's the sign of a perfect loaf! If the top starts browning too quickly, loosely cover with aluminum foil around the 30-minute mark.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the bread to cool in the pan for 15 minutes – this resting period is crucial as it allows the structure to set. Then carefully lift it out using the parchment paper overhang and transfer to a wire rack to cool completely, about 1-2 hours. The bread continues to develop flavor as it cools!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once completely cool, slice with a serrated knife. For a special touch, dust with a little powdered sugar just before serving. This bread keeps well at room temperature in an airtight container for up to 4 days, or can be frozen for up to 3 months.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make this chocolate coffee bread without buttermilk?
Yes! If you don't have buttermilk, simply make your own by adding 1 tablespoon of lemon juice to 120ml of regular milk and letting it sit for 5 minutes. Plain yogurt thinned with a bit of milk also works as an excellent substitute.
What's the key to achieving the perfect moist texture in chocolate bread?
The perfect moist texture comes from the combination of oil (rather than butter), buttermilk, and coffee. Don't overmix the batter, and be careful not to overbake - remove the loaf when a skewer shows a few moist crumbs for the best texture.
How can I enhance the coffee flavour in chocolate baked goods?
For more pronounced coffee flavour, use espresso rather than regular coffee, add instant espresso powder to both the liquid and the dry ingredients, or try coffee extract. Allowing the bread to rest overnight also develops deeper coffee notes.
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