Chocolate Espresso Bread Recipe
Chocolate Espresso Loaf is the grown-up quick bread that belongs in every home baker’s rotation — deeply chocolatey with a subtle espresso note that makes the chocolate taste more like itself, all in a moist, slice-worthy loaf that is at home as dessert or an afternoon snack with coffee.
Ingredients
1 stick Butter, room temperature
1 1/2 cups Sugar
2 tsp Vanilla
2 tsp Espresso powder
2/3 cup Cocoa Powder
3 Eggs, room temperature
1 1/4 cups Pioneer® Buttermilk Biscuit & Baking Mix
3/4 cup Milk, room temperature
This Chocolate Espresso Bread recipe uses Pioneer Buttermilk Baking Mix for the perfectly moist, tender crumb that showcases the rich chocolate and bold espresso flavor in a simple, satisfying loaf worth baking year-round.
Instructions
- Preheat and Prep Pan
Preheat oven to 350°F. Lightly grease and flour a 9×5 inch loaf pan.
- Cream Butter and Flavorings
In a stand mixer, cream together butter, sugar, vanilla, espresso powder, and cocoa powder.
- Add Eggs
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl midway through the mixing process.
- Add First Half of Mix
Add half the Pioneer Buttermilk Baking Mix to the bowl, followed by all the milk, mixing at a low speed.
- Add Remaining Baking Mix
Add the remaining Pioneer Buttermilk Baking Mix, beating until the batter is smooth.
- Pour and Bake
Pour the batter into the prepared pan, and bake for 60 minutes, or until a thin knife inserted into the center comes out clean.
- Cool and Unmold
Remove the cake from the oven; cool for 10 minutes before turning the cake out onto a cooling rack.
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