Espresso Chocolate Chip Breakfast Loaf

Prep Time 15 mins
Cook Time 50 mins
Rest Time 20 mins
Total Time 1 hr 25 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 175  C
Best Season: All Seasons
Description

This Espresso Chocolate Chip Breakfast Loaf is a rich, moist, and bakery-style quick bread infused with bold espresso and studded with melty chocolate chips. Perfect for breakfast, brunch, or an afternoon coffee break, this easy homemade loaf delivers deep coffee flavor balanced with sweetness in every slice. Ideal for meal prep and freezer-friendly baking, it’s a comforting treat for coffee lovers.

Ingredients
    For the Espresso Chocolate Chip Loaf
  • 2 cup all-purpose flour (sifted)
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp instant espresso powder (or finely ground coffee)
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar (packed)
  • 0.75 cup unsalted butter (melted and slightly cooled)
  • 2 large eggs (room temperature)
  • 0.5 cup plain yogurt (room temperature)
  • 0.25 cup milk (room temperature)
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 tbsp flour (for coating chocolate chips)
    • Optional Topping
  • 2 tbsp chocolate chips
  • 1 tsp coarse sugar
Instructions
    Prepare the Oven and Pan
  1. 1
    Preheat your oven to 175°C. Grease a 9x5-inch loaf pan with butter and lightly dust it with flour, or line it with parchment paper leaving an overhang for easy removal.
    2. Combine the Dry Ingredients
  2. 2
    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and espresso powder. Make sure the espresso powder is evenly distributed so you don’t get concentrated bitter spots.
    3. Mix the Wet Ingredients
  3. 3
    In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy. Add the eggs one at a time, whisking well after each addition. Stir in the yogurt, milk, and vanilla extract until fully combined. The mixture should look creamy and slightly thick.
    4. Combine Wet and Dry Mixtures
  4. 4
    Gradually add the dry ingredients into the wet mixture. Fold gently using a spatula. Do not overmix — stir just until no dry flour streaks remain. Overmixing can make the loaf dense instead of soft and tender.
    5. Add the Chocolate Chips
  5. 5
    Toss the chocolate chips with 1 tablespoon of flour to prevent them from sinking to the bottom. Gently fold them into the batter, ensuring even distribution.
    6. Transfer to Pan
  6. 6
    Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Sprinkle additional chocolate chips and coarse sugar on top if using.
    7. Bake
  7. 7
    Place the loaf in the center rack and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but not wet batter).
  8. 8
    If the top browns too quickly, loosely tent with foil during the last 15 minutes.
    9. Cool and Rest
  9. 9
    Remove from the oven and let the loaf cool in the pan for 15–20 minutes. Then transfer it to a wire rack to cool completely before slicing. This resting period helps the crumb set properly.
Note

For stronger coffee flavor: Add 1 tsp brewed espresso in place of 1 tsp milk.

For extra moisture: Replace 2 tbsp butter with vegetable oil.

Storage: Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days.

Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature or warm slightly before serving.

Healthier swap: Replace half of the all-purpose flour with whole wheat flour.

Make it nutty: Add 0.5 cup chopped walnuts or almonds.

Keywords: easy, bakery-style, coffee-flavored, meal-prep, freezer-friendly
Read it online: https://petitepanini.com/recipe/espresso-chocolate-chip-breakfast-loaf/