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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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.
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
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
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 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.
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
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
Kelly | Foodtasia
YASSSSSS! Chocolate for breakfast - I'm in!
valentina
Yay! Love it, Kelly. Thank you. 🙂 ~Valentina
2pots2cook
Definitely will serve this one as dessert !
valentina
Thanks, Davorka. Hope it's a hit. 🙂 ~Valentina
angiesrecipes
I want this for my breakfast in bed 🙂 It looks amazing!
valentina
Love that idea. So luxurious! 🙂 ~Valentina