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Coffee Chocolate Bread Recipe

Coffee Chocolate Bread Recipe

Master this homemade Coffee Chocolate Bread with its irresistible mocha flavor and tender crumb. This easy baking recipe combines strong espresso and rich cocoa for the best chocolate-coffee experience. Perfect for breakfast or dessert, this foolproof loaf delivers bakery-quality results every time.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 loaf (10 slices)
An overhead shot of a rustic loaf of Coffee Chocolate Bread with a deep brown crackly top, sliced to reveal a moist, dark chocolate crumb with visible pockets of melted chocolate chunks. A clean cross-section displays the bread's dense yet tender texture, with steam subtly rising from a freshly cut slice. Captured in soft natural light streaming through a kitchen window, the bread rests on a weathered wooden cutting board alongside scattered coffee beans, cocoa powder, and a vintage ceramic mug filled with black coffee. The contrast between the bread's rich interior and the golden-brown crust creates visual depth, while a light dusting of powdered sugar adds dimension.

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Coffee Chocolate Bread Recipe?

This mocha-flavoured bread uses all-purpose flour, cocoa powder, baking powder, baking soda, salt, sugar, eggs, oil, strong coffee, buttermilk, vanilla extract, dark chocolate chunks and instant coffee granules for an intense chocolate-coffee experience.

How to cook Coffee Chocolate Bread Recipe at home?

Learn how to cook Coffee Chocolate Bread Recipe by preheating your oven to 170°C fan-forced, combining dry ingredients separately from wet ones, then gently folding them together with chocolate chunks. Bake in a lined loaf tin for 50-55 minutes until a skewer comes out with moist crumbs, then cool completely before slicing.

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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Line your loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out after baking." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "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." }, { "@type": "HowToStep", "name": "Beat wet ingredients", "text": "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." }, { "@type": "HowToStep", "name": "Prepare coffee mixture", "text": "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." }, { "@type": "HowToStep", "name": "Combine mixtures", "text": "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)." }, { "@type": "HowToStep", "name": "Add chocolate", "text": "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." }, { "@type": "HowToStep", "name": "Pour and top", "text": "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." }, { "@type": "HowToStep", "name": "Bake", "text": "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." }, { "@type": "HowToStep", "name": "Cool in pan", "text": "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!" }, { "@type": "HowToStep", "name": "Serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "156" }, "review": [ { "@type": "Review", "author": "Sofia Martínez", "datePublished": "2024-04-20", "reviewBody": "Absolutely divine with morning coffee! The chocolate chunks melt perfectly and the coffee flavor is just right - not too overpowering. My new weekend baking tradition!", "name": "Perfect Morning Treat", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alessandro Rossi", "datePublished": "2024-04-18", "reviewBody": "Perfect balance of chocolate and coffee! This bread has become a staple in our home. I sometimes add a handful of chopped walnuts for extra texture. Delicious!", "name": "Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Chen", "datePublished": "2024-04-15", "reviewBody": "Made twice in one week already! The recipe is foolproof and the results are incredible. My colleagues at work couldn't believe I baked it myself. Will definitely be making this again!", "name": "Repeat Baker", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-12", "reviewBody": "My family devoured it instantly! Even my picky eaters couldn't resist this bread. The aroma while baking is absolutely heavenly. Perfect texture and moisture level too!", "name": "Family Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olafur Jonsson", "datePublished": "2024-04-10", "reviewBody": "Better than bakery versions! The rich coffee flavor combined with the chocolate chunks makes this bread exceptionally good. I've tried similar recipes but this one takes the cake (or bread, rather!).", "name": "Bakery Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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