Name: Dark Chocolate Mocha Breakfast Bread Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; ½ cup dark baking cocoa powder; 2 teaspoons baking powder; ½ teaspoon salt; 1 large egg lightly beaten; ⅔ cup strong brewed coffee room temp; ½ cup milk; ¼ cup light olive oil; ½ cup dark chocolate chips

Jump to Recipe

Is there anything better than the smell of coffee and chocolate in the morning? That magical combination is exactly what inspired this Dark Chocolate Mocha Breakfast Bread—my go-to recipe for sleepy mornings when I need a little extra love to start the day. It's like having your morning latte and breakfast all in one delicious slice!

Dark Chocolate Mocha Breakfast Bread - detail 1

I've been making this recipe for years—ever since I accidentally dumped leftover coffee into my chocolate muffin batter (whoops!). Turns out, it was the best kitchen mistake I ever made. The rich dark chocolate and bold coffee flavors mingle perfectly in this tender loaf, giving you that comforting, cozy feeling with every bite. Trust me, once you try it, you'll understand why it's become my most-requested breakfast treat!

Why You’ll Love This Dark Chocolate Mocha Breakfast Bread

This isn’t just any breakfast bread—it’s a little slice of morning happiness. Here’s why you’ll adore it:

Rich, grown-up flavor: The deep cocoa and coffee combo makes it feel indulgent but totally breakfast-appropriate (no guilt here!).
Easy as Sunday morning: One bowl, no fancy techniques—just stir and bake while your coffee brews.
Perfect partner: It was literally made to be dunked in your morning cup (try it with a latte—heaven!).
Versatile superstar: Equally at home on a brunch spread or as an afternoon pick-me-up with tea.

I’ve lost count of how many times I’ve made this—it’s that good, and that simple. You’ll see!

Ingredients for Dark Chocolate Mocha Breakfast Bread

Gather these simple ingredients—you probably have most in your pantry already! The exact measurements make all the difference in getting that perfect texture and rich flavor.

2 cups all-purpose flour – Spoon and level it for accuracy, or you'll end up with a dense loaf
1 cup granulated sugar – Trust me, this balances the bitterness of the cocoa and coffee perfectly
½ cup dark baking cocoa powder – Not regular cocoa! The deep flavor is worth seeking out
2 teaspoons baking powder – Check it's fresh so your bread rises beautifully
½ teaspoon salt – Just enough to make all the flavors pop
1 large egg, lightly beaten – Room temp is key for even mixing
⅔ cup strong brewed coffee – Cooled to room temp (hot coffee cooks the eggs—yikes!)
½ cup milk – Any kind works, but whole milk makes it extra tender
¼ cup light olive oil – Or melted butter if you're feeling indulgent
½ cup dark chocolate chips – The good quality ones that stay melty

See? Nothing fancy—just good ingredients measured with love. Now let's make some magic!

How to Make Dark Chocolate Mocha Breakfast Bread

Okay, let's get baking! This recipe comes together faster than your coffee brews—I promise. Just follow these simple steps for perfect Dark Chocolate Mocha Breakfast Bread every single time.

Step 1: First things first—preheat that oven to 350°F (175°C). While it's heating up, grease your loaf pan really well. I like using butter and a dusting of cocoa powder instead of flour—it prevents white spots on your beautiful chocolate bread!

Step 2: In your favorite big mixing bowl, whisk together the dry ingredients—that's the flour, sugar, dark cocoa powder, baking powder, and salt. Get them nice and combined so every bite is evenly chocolaty. Oh, and do yourself a favor—taste the cocoa powder first. If it doesn't make you swoon, upgrade your brand!

Step 3: Now for the wet ingredients. Add the lightly beaten egg (see how smooth it mixes when it's room temp?), cooled coffee, milk, and olive oil. Stir just until the flour disappears—no more! Overmixing makes tough bread, and we want tender slices that practically melt in your mouth.

Step 4: Gently fold in those gorgeous dark chocolate chips. I like to reserve a handful to sprinkle on top before baking—it makes the loaf look bakery-worthy!

Dark Chocolate Mocha Breakfast Bread - detail 2

Step 5: Pour your batter into the prepared pan. Tap the bottom gently on the counter to release any air bubbles. Pop it in the oven and set your timer for 40 minutes.

Step 6: Here's the hard part—waiting! When the timer goes off, do the toothpick test. Stick it in the center—if it comes out with just a few moist crumbs (not wet batter), you're golden. If not, give it another 5 minutes. The top should look crackly and delicious.

Step 7: Let it cool in the pan for 10 minutes—I know, torture! Then transfer to a wire rack. The hardest test of willpower? Waiting until it's completely cool before slicing. But trust me—hot bread crumbles like crazy!

Dark Chocolate Mocha Breakfast Bread - detail 3

See? Easy peasy. Now go enjoy your masterpiece with your favorite cup of coffee—you've earned it!

Tips for Perfect Dark Chocolate Mocha Breakfast Bread

After making this recipe more times than I can count (and eating even more slices!), I've learned a few secrets for absolute perfection every time:

Temperature matters! Room temp eggs and coffee mix smoothly into the batter—cold ingredients can make it lumpy. If you forgot to take the egg out, just pop it in warm water for 5 minutes.

Mix with care. Stir just until the flour disappears—overmixing develops gluten and makes your bread tough instead of tender. A few small lumps are totally fine!

The toothpick lie. Sometimes it comes out clean when the center's still underdone. For this bread, you want moist crumbs clinging to the tester—not wet batter, but not bone-dry either.

Storage trick: Keep it fresh by wrapping cooled bread tightly in plastic wrap. It stays moist for 3 days...if it lasts that long in your kitchen!

Variations for Dark Chocolate Mocha Breakfast Bread

This recipe is like your favorite little black dress—perfect as-is but so fun to accessorize! Here are my favorite ways to mix it up:

Extra coffee kick: Swap 1 tablespoon of the milk for espresso powder—wakes up the flavor beautifully!
Nutty delight: Fold in ½ cup chopped walnuts or pecans for crunch (toast them first for maximum flavor).
Dairy-free magic: Use almond milk and swap the egg for a flax egg—my vegan friends rave about this version.
Swirled surprise: Before baking, dollop on some peanut butter and swirl with a knife—trust me on this one!

The best part? Every variation still gives you that same cozy chocolate-coffee hug in every bite. Play around and make it yours!

Serving Suggestions for Dark Chocolate Mocha Breakfast Bread

Oh, the joy of eating this bread—it’s practically a party no matter how you serve it! My absolute favorite is warm (okay, slightly warmed in the microwave because I can never wait) with a big mug of strong coffee—the flavors just sing together. For breakfast, I’ll sometimes pair a slice with Greek yogurt and fresh berries to balance the richness. And don’t even get me started on how amazing it is toasted with a smear of almond butter—pure bliss! Honestly, it’s delicious all on its own too, if you’re like me and tend to snack on it straight from the cooling rack.

Storing and Reheating Dark Chocolate Mocha Breakfast Bread

Here's how to keep your bread tasting fresh-baked for days (if it lasts that long!): Store cooled slices in an airtight container at room temperature for up to 3 days—the coffee flavor actually deepens overnight. For longer storage, wrap tightly in plastic and freeze for up to 2 months. When that chocolate craving hits, just pop a frozen slice in the toaster or microwave for 15 seconds—good as new!

Dark Chocolate Mocha Breakfast Bread Nutrition Information

Now let's talk nutrition—because yes, you can absolutely enjoy chocolate for breakfast guilt-free! Here's the scoop on what's in each delicious slice. Just remember, these are estimates—actual values will vary slightly depending on your specific ingredients and brands.

Per serving (1 slice):

Calories: 220 - Perfect for a satisfying start to your day
Sugar: 20g - Mostly from the natural sweetness of chocolate
Sodium: 150mg - Just a pinch to balance flavors
Fat: 8g - The good kind from olive oil and chocolate
Saturated Fat: 3g - About what you'd get in a latte
Carbohydrates: 35g - Energy to power your morning
Fiber: 2g - Thank the cocoa powder for that!
Protein: 4g - Not bad for something that tastes this good
Cholesterol: 20mg - Just from that one happy egg

See? Not too shabby for what tastes like dessert! The dark chocolate provides antioxidants, and the coffee gives you that little morning boost. I call that a breakfast win-win.

Common Questions About Dark Chocolate Mocha Breakfast Bread

I get asked about this recipe all the time—here are the answers to the most common questions that pop up in my kitchen (and inbox!):

Can I use instant coffee instead of brewed?
Absolutely! Just dissolve 2 teaspoons of instant coffee granules in the ⅔ cup of warm water. I actually keep a jar of espresso powder just for baking—it gives an extra flavor punch!

How can I make this vegan?
Easy peasy! Swap the egg for a flax egg (1 tablespoon ground flax + 3 tablespoons water), use almond milk, and check your chocolate chips are dairy-free. My vegan friends say this version tastes just as decadent!

Why did my bread sink in the middle?
This usually means either your baking powder was old (check the date!) or you opened the oven door too early. Resist peeking for at least 30 minutes—I know it's hard with that amazing smell!

Can I freeze this bread?
Yes! Wrap cooled slices tightly in plastic, then foil. They'll keep for 2 months. To serve, just toast straight from frozen—no thawing needed!

Did you make this recipe? I’d love to hear how it turned out for you—leave a rating or share your chocolatey masterpiece with me!

Dark Chocolate Mocha Breakfast Bread Recipe