• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
      • Contact
    • Recipe Index
    • Subscribe
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Breakfast & Brunch Recipes » Chocolate Breakfast Bread Recipe

    Chocolate Breakfast Bread Recipe

    Jun 18, 2020 · by Valentina · 46 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This Chocolate Breakfast Bread recipe is rich, delicious and lovely with coffee in the morning. Oh, and it doubles as a fabulous dessert with a scoop of ice cream.three slices of chocolate bread

    Do you ever find yourself wondering if your morning muffin or breakfast bread might be so sweet that it could actually qualify as a dessert?

    This happens to me all the time, and I'm totally okay with it.

    So I'm adding to my sweet breakfast repertoire with this utterly divine Chocolate Breakfast Bread. After all, it does include a few typical breakfast items. 😉

    cocoa powder with wooden spoon

    Muffin, loaf, bundt pan . . . however you "shape" it, I hope you enjoy the Chocolate Breakfast Bread as much as I do.

    chocolate breakfast bread in loaf pan

    Tips and Substitutions

    • Make it gluten free if you'd like to. Substitute the regular all-purpose flour with Cup4Cup Gluten-Free all-purpose flour.
    • It’s very easy to make your own oat flour by putting oats in a food processor with the blade attachment and blending until you’ve got a fine powder. You can also purchase oat flour here.
    • Feel free to add nuts and/or more chocolate chips.
    •  Yes, to be fair, you can also bake it in a cake pan, frost it, and celebrate a birthday with it. 😉
    • You can also make the Chocolate Breakfast Muffin. The batter will make about sixteen regular-sized muffins, and the cooking time will be about half.

    Can you freeze this breakfast bread?

    Yes, it will freeze very well in a tightly sealed container for up to a month. It should be cooled completely before being frozen, and to thaw it, leave it out at room temperature the day before you want to serve it.

    three slices of chocolate breakfast bread on wooden board

    More breakfast bread recipes:

    • Ginger Persimmon Bread
    • Avocado Zucchini Bread
    • Glazed Pineapple Guava Bread
    • Gluten-Free Almond Butter Bread
    • Organic Palm Sugar Cinnamon Bread
    • Gluten-Free Macadamia Honey Bread
    three slices of chocolate bread

    Chocolate Bread Recipe

    Valentina K. Wein
    This Chocolate Breakfast Bread recipe is rich, delicious and lovely with coffee in the morning. Oh, and it doubles as a fabulous dessert with a scoop of ice cream.
    Makes approximately 1 (11-inch) loaf
    5 from 10 votes
    Print
    Prep Time 25 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 8 to 10
    Calories 556 kcal

    Ingredients
     
     

    • 2¼ cups all-purpose flour
    • ¾ cup cocoa powder
    • ½ cup granulated sugar
    • ¼ cup oat flour
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1¾ cups buttermilk
    • ½ cup banana, mashed
    • ¼ cup brewed strong coffee, cooled to room temperature
    • 1 tablespoon vanilla extract
    • 1 large egg
    • 3 tablespoons unsalted butter, melted
    • 1 cup semi-sweet chocolate chips, shavings or chunks
    • 2 tablespoons old fashioned oats, toasted

    Instructions
     

    • Set oven and prep pan. Preheat the oven to 350°F and line the bottom and sides of an approximately 11 x 3-inch loaf pan with parchment paper. (The parchment should go all the way up to the top edges of the pan.)
    • Make batter. In a large mixing bowl, combine the 2¼ cups flour, cocoa powder, sugar, oat flour, baking powder, baking soda and salt. Make a well in the middle and set aside.
      In a medium-sized mixing bowl, gently whisk buttermilk, banana, brewed coffee, vanilla and egg. Pour this in the well in the dry ingredients and mix only until combined. Fold in the 3 tablespoons of melted butter, followed by the chocolate chips.
      Pour the batter into the prepared pan.
    • Toast oats. Add the oats to a small sauté pan over low-medium heat and "toast" until golden, about 4 minutes. Let them cool a bit and then sprinkle them on top of the batter.
    • Bake. Bake in the preheated 350°F oven until the bread becomes solid, about 50 minutes. It should no longer jiggle if you move the pan around and will have cracks on the surface.
    • Cool. Let the bread cool in the pan for at least 20 minutes. Then lift it out gently with the parchment paper. Wait about an hour before attempting to slice the bread. It should be cooled almost completely.

    NOTES

    Calorie count is only an estimate.

    NUTRITION

    Calories: 556kcal
    Keywords chocolate recipes, dessert for breakfast, chocolate coffee recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Save

    More Breakfast & Brunch Recipes

    • Minty Avocado Toast Recipe-Three Ways -- Fresh, beautiful fruit is a beautiful touch on minty avocado toast. Oh yes, it’s the perfect summer appetizer!
      Minty Avocado Toast with Fruit
    • Small turquoise-rimmed ceramic bowl fill with chunky apricot preserves and a small golden spoon.
      The Best Apricot Preserves
    • Close up, cross section of a loaf of banana cake with chocolate chips.
      Gluten-Free Banana Cake with Chocolate Chips
    • sliced loaf of avocado zucchini bread
      Avocado Bread

    Reader Interactions

    Comments

    1. Ilke

      March 27, 2012 at 9:31 am

      I love the bread. When it is called bread instead of muffin, it sounds healthier anyway 🙂 Will have to try this soon definitely. My coworkers have been asking for a good breakfast item for sometime now. This would take the Monday blues away 🙂

      Thanks for stopping by at my site.So nice to meet you! 🙂

      Reply
      • valentina

        March 27, 2012 at 4:43 pm

        lovely to meet you too, Ilke! 😀

        Reply
    2. Elle

      March 27, 2012 at 1:55 pm

      That looks insanely good! I'd totally have it for breakfast, too. Or anytime, really. I'm also in love with the pan it's baked in.

      Reply
      • valentina

        March 27, 2012 at 4:43 pm

        thanks so much, Elle! the pan was my grandmother's <3

        Reply
    3. Sophie

      March 28, 2012 at 2:58 pm

      Waw, dear Valentina! Your chocolately bread looks like a real tasty winner! 🙂

      Happy Baking Times!

      Reply
    4. amee

      March 30, 2012 at 2:14 am

      wow. what amazing pictures. looks like morning light too. chocolate bread with coffee sounds yummy. YUM-ME

      Reply
    5. Helen

      April 17, 2012 at 3:10 am

      I just made this tonight. It looks like the melted butter is listed in the ingredients, but not in the recipe steps. I added it together with the liquids, and that seemed to work fine. I wonder if a more specific statement on the size of the loaf pan is required. I thought that my 8.5 inch loaf pan would be "approximately" similar in size, but it was WAY WAY too small for the amount of dough. Because the pan overflowed, the crust did not turn out very well. However, underneath the crust, the bread was very good. I think next time I will cook it in a different pan. Tasted particularly good with coffee ice cream. Thank you for sharing the recipe!

      Reply
      • valentina

        April 17, 2012 at 3:37 am

        Helen, thank you! I appreciate comments immensely -- I love getting feedback and knowing that my readers are cooking! I especially appreciated when folks let me know if I've accidentally left out a step, i.e., the melted butter! So, thank you for that as well! I've just made the edit in the recipe. I'm sorry your batter was too much for your pan -- I made an edit to reflect that a larger pan might be needed. This is something that can vary depending on ovens, ingredients, etc.
        Thanks again for sharing your results with me and happy cooking!
        Warmly,
        Valentina

        Reply
    6. Brian Jones

      February 26, 2016 at 1:26 am

      5 stars
      Who are you trying to kid, it is a cake teehee, still sounds wonderful though 😀

      Reply
      • valentina

        February 26, 2016 at 7:19 am

        😉 Thanks.

        Reply
    7. Dannii @ Hungry Healthy Happy

      February 26, 2016 at 4:20 am

      This is the kind of thing I like to have in the afternoon with a nice cup of tea.

      Reply
      • valentina

        February 26, 2016 at 7:19 am

        I agree, that's the perfect time. (Not that there's an imperfect time.)

        Reply
    8. kate @veggie desserts

      February 26, 2016 at 6:04 am

      This looks great. I love that you've added coffee!

      Reply
      • valentina

        February 26, 2016 at 7:19 am

        Thanks Kate, the coffee intensifies the chocolate flavor! 🙂

        Reply
    9. Lisa @garlicandzest.com

      February 26, 2016 at 6:16 am

      Muffins, breads and coffee cakes are all essentially dessert - and they're fabulous! I don't actually delude myself that they are healthy breakfast alternatives, but when we do have them, I enjoy them! This bread looks awesome!

      Reply
      • valentina

        February 26, 2016 at 7:20 am

        Love that Lisa! I'm with you -- totally okay with dessert for breakfast (or whenever)! 🙂

        Reply
    10. krish recipes

      February 26, 2016 at 6:33 am

      5 stars
      I Love flavoured Bread. This looks delicious.

      Reply
      • valentina

        February 26, 2016 at 7:20 am

        Thanks so much! 😀

        Reply
    11. angiesrecipes

      June 18, 2020 at 9:36 pm

      I want this for my breakfast in bed 🙂 It looks amazing!

      Reply
      • valentina

        June 20, 2020 at 2:35 pm

        Love that idea. So luxurious! 🙂 ~Valentina

        Reply
    12. 2pots2cook

      June 19, 2020 at 1:01 am

      5 stars
      Definitely will serve this one as dessert !

      Reply
      • valentina

        June 20, 2020 at 2:34 pm

        Thanks, Davorka. Hope it's a hit. 🙂 ~Valentina

        Reply
    13. Kelly | Foodtasia

      June 19, 2020 at 6:56 pm

      5 stars
      YASSSSSS! Chocolate for breakfast - I'm in!

      Reply
      • valentina

        June 20, 2020 at 2:34 pm

        Yay! Love it, Kelly. Thank you. 🙂 ~Valentina

        Reply
    14. Marissa

      June 20, 2020 at 8:22 am

      5 stars
      Love this chocolate, banana, oat, and coffee bread for breakfast, a snack, or dessert (a la mode for me please!). Looks and sounds amazing, Valentina!

      Reply
      • valentina

        June 20, 2020 at 2:34 pm

        Thanks, Marissa. A la mode it is. 😉 ~Valentina

        Reply
    15. Carolyn Hartmann

      June 20, 2020 at 1:29 pm

      5 stars
      This is a delicious bread/cake. I made it this morning. Perfect combination of ingredients for out taste, without being overwhelmed by sugar! It is a keeper!
      Thank you, Valentina.

      Reply
      • valentina

        June 20, 2020 at 2:33 pm

        Hi Carolyn, I'm excited you tried this already and so happy you loved it. 😀 Thank you for sharing and have a lovely weekend. ~Valentina

        Reply
    16. David Scott Allen

      June 21, 2020 at 11:02 am

      Would it be excess to have this with cocoa in the morning? I’ll be buying bananas next week, and will give this a shot… I have a terrible sweet tooth in the morning. Aside from having covoa every day, I wouldn’t mind a piece of cake with it.

      Reply
    17. Dawn - Girl Heart Food

      June 22, 2020 at 4:08 am

      5 stars
      Chocolate for breakfast? Yep! I can totally get behind that! Looks like a must try 🙂 Have a great week ahead, Valentina 🙂

      Reply
      • valentina

        July 02, 2020 at 6:31 pm

        Thanks so much, Dawn. Happy to here you love chocolate any time like me. 🙂 ~Valentina

        Reply
    18. David @ Spiced

      June 23, 2020 at 4:52 am

      5 stars
      I totally agree with ya, Valentina! Coffee cakes and quick breads can totally be served for breakfast or dessert. I've never been a huge chocolate fan first thing in the morning, but come mid-morning? Oh yeah, a slice of this chocolate bread with a cup of coffee would be best break ever! I love the oat flour in this one, too.

      Reply
      • valentina

        June 26, 2020 at 4:38 pm

        Thanks, David. Yes, soooo good with coffee. 🙂 ~Valentina

        Reply
    19. Kim Lange

      June 23, 2020 at 5:45 am

      5 stars
      Sign me up! I'd eat that whole loaf Valentina! So moist, chocolatey and delish! xo

      Reply
      • valentina

        June 26, 2020 at 4:37 pm

        You're signed up. 😉 Thank you, Kim. ~Valentina

        Reply
    20. Jeff the Chef

      June 23, 2020 at 10:48 am

      This is definitely my favorite kind of breakfast, Valentina! It's also my favorite kind of snack, with a nice cup of tea.

      Reply
    21. John / Kitchen Riffs

      June 24, 2020 at 8:05 am

      I'm more than OK with sweet stuff for breakfast. Besides, that way I can have it in the morning. And later in the day for desserts. 🙂 This looks terrific -- thanks.

      Reply
      • valentina

        June 26, 2020 at 4:36 pm

        Thanks, John. A win-win. 🙂 ~Valentina

        Reply
    22. mimi rippee

      June 24, 2020 at 9:43 am

      It sounds wonderful. Truly wonderful. And moist!

      Reply
      • valentina

        June 26, 2020 at 4:36 pm

        Thanks, Mimi! Hope you love it. 🙂 ~Valentina

        Reply
    23. Tyrone

      September 04, 2021 at 4:16 am

      Damn! That chocolate bread pic is killer! Two of my favorite item for breakfast - chocolates and bread. Thank you for sharing this recipe, Valentina. Will definitely try this one at home.

      Reply
      • valentina

        September 05, 2021 at 9:06 pm

        Thanks so much, Tyrone. I hope you love it, and thanks for the photography compliment. 🙂 ~Valentina

        Reply
    24. Lisa Cervenka

      April 14, 2024 at 3:56 pm

      Hello,
      I want to try this...it looks amazing!
      Can I substitute the oat flour with the same amount of (additional) all-purpose flour?
      this was not mentioned in the "substitutions" comments on your notes.
      Please advise...thank you!

      Reply
      • Valentina

        April 14, 2024 at 9:01 pm

        Hi Lisa! Thanks for writing in. 🙂 The oat flour adds a bit of body and flavor, but it doesn't "work" the way all-purpose does. If you want to substitute it, only use 2 tablespoon of the all-purpose in its place. Enjoy! Hope you love it. ~Valentina

        Reply
    25. Andrea

      November 10, 2024 at 12:22 pm

      5 stars
      Valentina - i made this bread this morning - it is delicious - however - after reading and re-reading the instructions multiple times, i cannot find where to put the additional 2 teaspoons of butter and the 1 tablespoon of flour. Is the butter to be used when toasting the oats?? and the flour??

      Reply
      • Valentina

        November 10, 2024 at 2:09 pm

        Hi Andrea, I'm so sorry for the confusion! I edited this recipe a while back, switching from greasing and flouring the pan, to using parchment paper instead (much easier!). That's where those extra bits of butter and flour would have gone. I'm so appreciative you pointed it out, as I'm now correcting that in the ingredient list. I'm so happy you liked the recipe and thank you for writing in. Warmly, Valentinas

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    REFRESHING FROZEN DESSERTS

    • Cream-colored ceramic mug with coffee beans and a coffee popsicle sticking out of the top.
      Creamy Coffee Popsicles
    • Top view of Strawberry Swirl No-Churn Ice Cream in a small white mug with strawberry on top.
      Strawberry Swirl Ice Cream
    • Fat Free Cherry Frozen Yogurt in a cream colored bowl with a cherry on top
      Chocolate Frozen Yogurt with Cherries
    • Honey Grapefruit Popsicles on crushed ice with lemon leaves.
      Grapefruit Popsicle Recipe with Honey

    POPULAR SUMMER RECIPES

    • Open jar of lemon verbena pesto with small leaves on top.
      Lemon Verbena Pesto
    • Large ceramic serving bowl full with Watermelon Basil Salad with feta, avocado, and balsamic reduction.
      Watermelon Basil Salad with Avocado
    • Summer Fish Stew in black bowl with fresh corn kernels.
      Summer Fish Stew with Cod
    • Several corn Ribs that are golden from roasting on a sheet pan
      Corn Riblets

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2025 Cooking On The Weekends, All Rights Reserved