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Chocolate Breakfast Bread Recipe

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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

Inspiration for Chocolate Breakfast 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

What’s in Chocolate Breakfast Bread?

  • all-purpose flour
  • oat flour
  • oats
  • baking powder, baking soda
  • cocoa powder
  • sugar
  • salt
  • buttermilk
  • banana
  • brewed coffee
  • vanilla
  • egg
  • butter
  • semisweet chocolate

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

However you “shape” it, I hope you enjoy the Chocolate Breakfast Bread as much as I do.

More breakfast bread recipes:

5 from 9 votes
three slices of chocolate bread
Print
Chocolate Bread Recipe
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
 

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

Course: Breakfast, Dessert
Cuisine: American
Keyword: chocolate coffee recipes, chocolate recipes, dessert for breakfast
Servings: 8 to 10
Author: Valentina K. Wein
Ingredients
  • 3 tablespoons plus 2 teaspoons unsalted butter, melted, divided
  • 2¼ cups plus 1 tablespoon all-purpose flour, divided
  • 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
  • 1 cup semi-sweet chocolate chips, shavings or chunks
  • 2 tablespoons old fashioned oats, toasted
Instructions

  1. 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.)

  2. 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.

  3. 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.

  4. Pour the batter into the prepared pan. 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.

  5. 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.

  6. 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.

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Comments

  1. Ilke says

    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

  2. Elle says

    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

  5. Helen says

    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 says

      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

  9. Lisa @garlicandzest.com says

    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

  14. Marissa says

    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

  15. Carolyn Hartmann says

    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 says

      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 says

    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

  18. David @ Spiced says

    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

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