Mocha Swirl Espresso Bread

Explore the delightful blend of coffee and chocolate in this Mocha Swirl Espresso Bread. Ideal for breakfast or a snack, this recipe offers a balance of espresso’s bittersweet notes with the sweetness of chocolate, resulting in a moist bread. Designed for both coffee enthusiasts and those seeking a distinctive treat, this bread is made using accessible ingredients and straightforward steps. The harmonious combination of flavors makes it a rewarding baking experience.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup strong brewed coffee, cooled
• 1 tbsp espresso powder, dissolved in 1 tbsp hot water
• 1 cup chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, mix the granulated sugar, vegetable oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, alternating with the strong brewed coffee, and stir until just combined.
5. Divide the batter in half. Stir the espresso mixture into one half until fully incorporated.
6. Layer the plain batter and espresso batter alternately in the prepared loaf pan, then gently swirl with a knife for a marbled effect.
7. Evenly sprinkle chocolate chips over the batter.
8. Bake in the oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Keywords: Espresso, Marbled, Moist, Dessert, American

Spice Rack: Vanilla Extract, Espresso Powder

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