Dark Chocolate Mocha Breakfast Bread

Why You’ll Love This Recipe

I enjoy how this bread feels like both a treat and a cozy breakfast. The espresso deepens the chocolate flavor, giving it a bold richness without being overly sweet. I also like how versatile it is—I can serve it with coffee for breakfast, with fruit for brunch, or even as a dessert with whipped cream. For me, it’s a loaf that satisfies every craving.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
2 tsp baking powder
1 tbsp espresso powder
2 large eggs
1 cup whole milk (or almond milk)
1/2 cup melted butter (or coconut oil)
1 tsp vanilla extract
1 cup dark chocolate chips

Directions

Preheat oven to 350°F (175°C) and grease a loaf pan.
In a bowl, whisk together flour, cocoa powder, sugar, baking powder, and espresso powder.
In another bowl, beat eggs, milk, melted butter, and vanilla until smooth.
Gradually combine wet and dry ingredients, stirring gently until just incorporated.
Fold in the dark chocolate chips.
Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and Timing

This recipe makes about 12 servings. Prep time is 15 minutes, bake time is 50–60 minutes, for a total of about 1 hour 15 minutes.

Variations

Sometimes I add a handful of chopped nuts for extra crunch. If I want a sweeter loaf, I drizzle a simple glaze of powdered sugar and milk over the cooled bread. For a stronger coffee flavor, I increase the espresso powder by an extra teaspoon. I also like swapping dark chocolate chips for white or milk chocolate chips for a different twist.

Storage/Reheating

I keep the bread wrapped in plastic or foil at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze it (sliced and wrapped tightly) for up to 2 months. To reheat, I warm individual slices in the microwave for about 10–12 seconds or in the oven at 300°F for 5 minutes.

FAQs

Can I make this bread without espresso powder?

Yes, I can leave it out, but the espresso really enhances the chocolate flavor.

Can I use brewed coffee instead of milk?

Yes, I sometimes replace half the milk with strong brewed coffee.

What kind of cocoa powder works best?

I prefer unsweetened natural cocoa, but Dutch-processed cocoa also works.

Can I make this bread vegan?

Yes, I use almond milk, coconut oil, and flax eggs to replace the eggs.

Can I use a different type of chocolate chips?

Yes, semi-sweet, milk, or even white chocolate chips all work.

How do I keep the bread from being too dry?

I avoid overbaking and check doneness with a toothpick starting at 50 minutes.

Can I make muffins with this batter?

Yes, I bake them in a muffin tin for about 18–20 minutes.

What’s the best way to slice this bread?

I let it cool completely and use a serrated knife for clean slices.

Can I reduce the sugar?

Yes, I sometimes cut it down to 3/4 cup for a less sweet version.

Can I serve this as dessert?

Absolutely—it’s delicious with whipped cream or a scoop of ice cream.

Conclusion

I love how this dark chocolate mocha breakfast bread brings together the best of coffee and chocolate in one loaf. It’s simple to make, endlessly adaptable, and always a hit whether I serve it at breakfast, brunch, or dessert. For me, it’s one of those bakes that feels both comforting and indulgent in every bite.