Java Chocolate Chip Bread Recipe
Wake up to a slice of this Java Chocolate Chip Bread or enjoy it later in the day for a snack or tasty coffee break.
Whether it’s a slow Sunday morning and you’re craving something sweet for brunch, or a bustling afternoon when everyone has the munchies, this Java Chocolate Chip Bread is super easy and delicious for the pickiest eaters and the most basic bakers. It’s a basic quick bread, more cake-like than an actual bread. What I like about quick breads like this one is that they can be personalized with spices, aromatic flavorings and other add-ins like fruits and nuts. Of course chocolate chips are always a good idea and a bit of espresso powder takes this easy dessert bread over-the-top.
This Java Chocolate Chip Bread is great for a mid-morning pick me up or afternoon snack. The chocolate chips lend a bit of extra sweetness while the coffee flavor (from espresso powder) is nice without being overpowering.
Prep time for this bread is minimal. The batter comes together nicely to bake up with a crunchy top and a moist interior. It’s delicious and oh so perfect with a cup of coffee!
Be sure to butter and flour the baking pan. We like to use cooking spray made for baking. It works like a charm! I also like to line the pan with a wide strip of baking parchment just to make sure it releases since this is a dense bread/cake. As far as the semi-sweet chocolate chips in this recipe, I suggest mini chocolate chips. They distribute throughout the batter well for little bits of sweetness in every bite. Plus they’re cute!
Java Chocolate Chip Bread can be stored, covered at room temperature for up to 2 days, or wrap in 2 layers of plastic wrap, insert into plastic freezer bag and freeze to enjoy later (of course, defrost first).
Other recipes perfect for your coffee break:
- Apple Cinnamon Muffins Recipe with a Cinnamon Crunch Topping
- Pumpkin Bread Recipe
- Banana Bread Recipe
- Peanut Butter Bread Recipe
Java Chocolate Chip Bread Recipe
A delicious bread with hints of espresso and little bites of chocolate throughout.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon Espresso powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup salted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, slightly beaten
- 2 teaspoons vanilla extract
- 1 cup buttermilk (whole milk may be substituted)
- 1 1/2 cup semi-sweet chocolate chips (mini chocolate chips are perfect for this recipe)
- optional: powdered sugar and/or cocoa powder
- Butter and flour or coat with baking spray an 9×5-inch* loaf pan.
- Position a rack in the bottom third of the oven and preheat to 350-degrees F.
- In a bowl, whisk together the flour, baking powder, salt, cinnamon and expresso powder.
- In a separate mixing bowl, beat together the butter and sugar until smooth.
- Gradually add in eggs, and vanilla. Mix until combined, scraping down bowl as needed.
- Stir in dry ingredients, alternating with buttermilk. Stir until just combined. Stir in the chocolate chips.
- Pour the batter into the pan and spread evenly.
- Bake for 50 to 55 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan for at least 30 minutes.
- Carefully turn out the bread and place right side up onto a cooling rack to finish cooling. Optional: Dust with powdered sugar and/or cocoa powder.
*Adjust cook time for other size loaf pans.
Originally published September 1, 2015.