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. ๐
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
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.
- Itโs very easy to make your own oat flour by putting oats in a food processor with the blade attachment and blending until youโve 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. ๐
- 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

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
- 3 tablespoons plus 2 teaspoons unsalted butter, melted, divided
- 2ยผ cups plus 1 tablespoon all-purpose flour, divided
- ยพ cup cocoa powder
- ยฝ cup granulated sugar
- ยผ cup oat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ยฝ teaspoon salt
- 1ยพ cups buttermilk
- ยฝ cup banana, mashed
- ยผ 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
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Preheat the oven to 350ยฐF 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 2ยผ 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 sautรฉ 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.
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Bake in the preheated 350ยฐF 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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Ilke says
I love the bread. When it is called bread instead of muffin, it sounds healthier anyway ๐ 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 ๐
Thanks for stopping by at my site.So nice to meet you! ๐
valentina says
lovely to meet you too, Ilke! ๐
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.
valentina says
thanks so much, Elle! the pan was my grandmother’s <3
Sophie says
Waw, dear Valentina! Your chocolately bread looks like a real tasty winner! ๐
Happy Baking Times!
amee says
wow. what amazing pictures. looks like morning light too. chocolate bread with coffee sounds yummy. YUM-ME
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!
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
Brian Jones says
Who are you trying to kid, it is a cake teehee, still sounds wonderful though ๐
valentina says
๐ Thanks.
Dannii @ Hungry Healthy Happy says
This is the kind of thing I like to have in the afternoon with a nice cup of tea.
valentina says
I agree, that’s the perfect time. (Not that there’s an imperfect time.)
kate @veggie desserts says
This looks great. I love that you’ve added coffee!
valentina says
Thanks Kate, the coffee intensifies the chocolate flavor! ๐
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!
valentina says
Love that Lisa! I’m with you — totally okay with dessert for breakfast (or whenever)! ๐
krish recipes says
I Love flavoured Bread. This looks delicious.
valentina says
Thanks so much! ๐
angiesrecipes says
I want this for my breakfast in bed ๐ It looks amazing!
valentina says
Love that idea. So luxurious! ๐ ~Valentina
2pots2cook says
Definitely will serve this one as dessert !
valentina says
Thanks, Davorka. Hope it’s a hit. ๐ ~Valentina
Kelly | Foodtasia says
YASSSSSS! Chocolate for breakfast – I’m in!
valentina says
Yay! Love it, Kelly. Thank you. ๐ ~Valentina
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!
valentina says
Thanks, Marissa. A la mode it is. ๐ ~Valentina
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.
valentina says
Hi Carolyn, I’m excited you tried this already and so happy you loved it. ๐ Thank you for sharing and have a lovely weekend. ~Valentina
David Scott Allen says
Would it be excess to have this with cocoa in the morning? Iโll be buying bananas next week, and will give this a shotโฆ I have a terrible sweet tooth in the morning. Aside from having covoa every day, I wouldnโt mind a piece of cake with it.
Dawn - Girl Heart Food says
Chocolate for breakfast? Yep! I can totally get behind that! Looks like a must try ๐ Have a great week ahead, Valentina ๐
valentina says
Thanks so much, Dawn. Happy to here you love chocolate any time like me. ๐ ~Valentina
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.
valentina says
Thanks, David. Yes, soooo good with coffee. ๐ ~Valentina
Kim Lange says
Sign me up! I’d eat that whole loaf Valentina! So moist, chocolatey and delish! xo
valentina says
You’re signed up. ๐ Thank you, Kim. ~Valentina
Jeff the Chef says
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 says
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. ๐ This looks terrific — thanks.
valentina says
Thanks, John. A win-win. ๐ ~Valentina
mimi rippee says
It sounds wonderful. Truly wonderful. And moist!
valentina says
Thanks, Mimi! Hope you love it. ๐ ~Valentina