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:
A delicious bread with hints of espresso and little bites of chocolate throughout.
*Adjust cook time for other size loaf pans.
Originally published September 1, 2015.