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.
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. 😉
Muffin, loaf, bundt pan . . . however you "shape" it, I hope you enjoy the Chocolate Breakfast Bread as much as I do.
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.
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
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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Ilke
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! 🙂
valentina
lovely to meet you too, Ilke! 😀
Elle
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.
valentina
thanks so much, Elle! the pan was my grandmother's <3
Sophie
Waw, dear Valentina! Your chocolately bread looks like a real tasty winner! 🙂
Happy Baking Times!
amee
wow. what amazing pictures. looks like morning light too. chocolate bread with coffee sounds yummy. YUM-ME
Helen
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!
valentina
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
Brian Jones
Who are you trying to kid, it is a cake teehee, still sounds wonderful though 😀
valentina
😉 Thanks.
Dannii @ Hungry Healthy Happy
This is the kind of thing I like to have in the afternoon with a nice cup of tea.
valentina
I agree, that's the perfect time. (Not that there's an imperfect time.)
kate @veggie desserts
This looks great. I love that you've added coffee!
valentina
Thanks Kate, the coffee intensifies the chocolate flavor! 🙂
Lisa @garlicandzest.com
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!
valentina
Love that Lisa! I'm with you -- totally okay with dessert for breakfast (or whenever)! 🙂
krish recipes
I Love flavoured Bread. This looks delicious.
valentina
Thanks so much! 😀
angiesrecipes
I want this for my breakfast in bed 🙂 It looks amazing!
valentina
Love that idea. So luxurious! 🙂 ~Valentina
2pots2cook
Definitely will serve this one as dessert !
valentina
Thanks, Davorka. Hope it's a hit. 🙂 ~Valentina
Kelly | Foodtasia
YASSSSSS! Chocolate for breakfast - I'm in!
valentina
Yay! Love it, Kelly. Thank you. 🙂 ~Valentina
Marissa
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!
valentina
Thanks, Marissa. A la mode it is. 😉 ~Valentina
Carolyn Hartmann
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.
valentina
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
David Scott Allen
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.
Dawn - Girl Heart Food
Chocolate for breakfast? Yep! I can totally get behind that! Looks like a must try 🙂 Have a great week ahead, Valentina 🙂
valentina
Thanks so much, Dawn. Happy to here you love chocolate any time like me. 🙂 ~Valentina
David @ Spiced
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.
valentina
Thanks, David. Yes, soooo good with coffee. 🙂 ~Valentina
Kim Lange
Sign me up! I'd eat that whole loaf Valentina! So moist, chocolatey and delish! xo
valentina
You're signed up. 😉 Thank you, Kim. ~Valentina
Jeff the Chef
This is definitely my favorite kind of breakfast, Valentina! It's also my favorite kind of snack, with a nice cup of tea.
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
mimi rippee
It sounds wonderful. Truly wonderful. And moist!
valentina
Thanks, Mimi! 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
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
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