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.
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. 😉
What’s in Chocolate Breakfast Bread?
- all-purpose flour
- oat flour
- baking powder, baking soda
- cocoa powder
- brewed coffee
- semisweet chocolate
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.
However you “shape” it, I hope you enjoy the Chocolate Breakfast Bread as much as I do.
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
- 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
- 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.)
- 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. 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 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.
- 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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