This Chocolate Breakfast Bread is rich, delicious and lovely with coffee in the morning. Oh, and it doubles as a fabulous dessert with a scoop of ice cream.
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. 😉
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 it?
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.
More Must-Try Breakfast Bread Recipes
Muffin, loaf, bundt pan . . . however you shape it, I hope you enjoy the Chocolate Breakfast Bread as much as I do.
Chocolate Bread Recipe
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
NUTRITION
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Andrea
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??
Valentina
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
Lisa Cervenka
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!
Valentina
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
Tyrone
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.
valentina
Thanks so much, Tyrone. I hope you love it, and thanks for the photography compliment. 🙂 ~Valentina
mimi rippee
It sounds wonderful. Truly wonderful. And moist!
valentina
Thanks, Mimi! Hope you love it. 🙂 ~Valentina
John / Kitchen Riffs
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.
valentina
Thanks, John. A win-win. 🙂 ~Valentina