Mocha Bread Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment, leaving some overhang for easy removal.

In a large bowl whisk together the dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, instant coffee granules, baking powder, baking soda, and salt until evenly combined.

In a separate medium bowl whisk the wet ingredients: beat the eggs lightly, then add buttermilk, cooled strong brewed coffee, vegetable oil (or melted butter), and vanilla extract. Whisk until smooth.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; some small lumps are fine. Batter should be thick but pourable. If too thick, add up to 1–2 tablespoons of milk or coffee.

In a small bowl combine the brown sugar, unsweetened cocoa powder, instant espresso (or coffee) granules, and melted butter. Stir until a spreadable paste forms. If it seems too dry, add 1 teaspoon of hot water or coffee to loosen.

Spoon about two-thirds of the chocolate-coffee batter into the prepared loaf pan and smooth the top lightly with a spatula.

Drop spoonfuls of the mocha swirl mixture evenly over the batter in the pan. Use a knife or skewer to gently swirl the mocha mixture through the batter in a figure-eight or zigzag pattern to create ribbons of mocha without fully incorporating them.

Top with the remaining batter, smoothing to cover the swirl. If using, sprinkle coarse sugar or chopped nuts evenly over the top for texture.

Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even color if your oven has hot spots.

If the top is browning too quickly, tent loosely with foil for the final 10–15 minutes of baking.

Remove the loaf from the oven and let it cool in the pan on a wire rack for 10–15 minutes. Then lift out using the parchment overhang (if used) and transfer to the rack to cool completely or at least 30 minutes before slicing to allow crumb to set.

Optionally dust the cooled loaf with powdered sugar before serving.