Mocha Bread Recipe

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment overhanging the long sides for easy removal; lightly grease the parchment.

In a large bowl whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, instant coffee granules, baking powder, baking soda, and fine salt until evenly distributed and no cocoa lumps remain.

In a separate medium bowl, whisk the whole milk and brewed coffee (if using both — if you prefer stronger coffee flavor use 1 cup coffee and omit milk), then add the eggs and whisk until combined. Whisk in the melted butter and vanilla extract until smooth. Ensure the melted butter is only warm so it doesn't cook the eggs.

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, fold until just combined — batter should be thick but pourable. Do not overmix; a few small streaks of flour are okay.

Fold in the semisweet chocolate chips and chopped dark chocolate until evenly distributed. Reserve a tablespoon of chips to sprinkle on top if you like a decorative finish.

Make crumb topping

If using the crumble: combine the packed brown sugar and cubed cold butter in a small bowl. Use your fingertips or a fork to rub the butter into the sugar until coarse crumbs form (small pea-sized bits). Stir in the 0.5 tsp instant espresso powder if you want an extra coffee kick.

Top the loaf

Spoon the batter into the prepared loaf pan and smooth the top. Scatter the reserved chocolate chips and crumble topping evenly over the batter.

Bake in the preheated oven for 50–65 minutes, rotating the pan once halfway through baking. Start checking at 50 minutes: the loaf is done when a toothpick inserted into the center comes out with moist crumbs but not wet batter, and the top springs back lightly when pressed. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.

Remove the loaf from the oven and let it cool in the pan on a wire rack for 10–15 minutes. Use the parchment overhang to lift the bread from the pan and transfer to the rack to cool completely or at least 45 minutes before slicing to avoid a gummy crumb. If desired, sprinkle a pinch of espresso powder on top for extra aroma or drizzle melted chocolate over the cooled loaf.