Mocha Swirl Espresso Bread

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup brewed espresso, cooled
• 1/2 cup sour cream
• 1/3 cup unsweetened cocoa powder
• 3 tablespoons granulated sugar, for swirl
• 1 teaspoon ground cinnamon
• 1/2 cup mini chocolate chips

Method

1. 1

   Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line the bottom with parchment paper.

2. 2

   Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

3. 3

   In a separate small bowl, stir together the cocoa powder, 3 tablespoons sugar, and cinnamon for the swirl mixture; set aside.

4. 4

   In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.

   2:00 · Cream butter and sugar
5. 5

   Beat in the eggs one at a time, then mix in the vanilla extract.

6. 6

   Stir the cooled espresso and sour cream together, then alternate adding the flour mixture and the espresso mixture to the batter in three additions, mixing just until combined.

7. 7

   Fold the mini chocolate chips into the batter.

8. 8

   Spoon half the batter into the prepared loaf pan and spread evenly. Sprinkle half the cocoa-cinnamon swirl mixture over the batter.

9. 9

   Spoon the remaining batter over the swirl layer and spread evenly, then sprinkle the remaining swirl mixture on top. Use a knife to gently swirl it into the batter in a zigzag motion.

10. 10

    Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs, 55 to 65 minutes.

    55:00 · Bake the loaf
11. 11

    Cool the loaf in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

    15:00 · Cool in pan