Chocolate Bread

Decadent chocolate bread infused with espresso and chocolate chips.

Today was my first day back to work from maternity leave. And it was hard. Really hard. I became incredibly comfortable and content being with Elle all day every day. The mere thought of being away from her for 8 hours a day pretty much made me cry every single time I thought about it. Needless to say, I cried a lot in the past week.

We’re incredibly fortunate that we don’t have to put Elle in daycare; however, it didn’t lessen the blow of heading back to work. If I’m being honest, the thought of being a stay-at-home mom never really appealed to me – until I had a baby. When people say that a baby changes you and everything in your world – believe them. And those changes? They’re pretty damn amazing.

Since I’m not one to quit a job halfway through a school year, I put on my big girl panties, deliberately skipped mascara, and cried the entire way to work. Then I sat in my car for a good 10 minutes, gave myself a pep talk, applied a couple of coats of mascara, and headed into work. And ya know what? It wasn’t nearly as traumatizing as I thought it would be. It definitely helps that Elle is home with Eric and I feel totally comfortable pestering him all. day. long.

chocolatebreadRS-2

I made this chocolate bread last night and decided to give it a little kick with the addition of espresso. The coffee flavor is not overly powerful, but a slight nuance definitely comes through. It’s perfect for breakfast or a midday pick-me-up with a cup of piping hot coffee. Pair it with a dollop of whipped cream and fresh berries and you have a lovely weekday dessert.

You might say I was baking my feelings (and then eating them), and you’d be right. But that doesn’t stop this from being one delicious bread that you’ll love nibbling on. Almost as much as baby toes.

Chocolate Bread

Yield: 2 loaves

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Ingredients:

2 1/4 cups all-purpose flour 2 cups granulated sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups milk 1 cup vegetable oil 3 large eggs 2 teaspoons vanilla extract 1 tablespoon instant espresso granules dissolved in 1 tablespoon hot water, optional (see note section below) 2 cups semisweet chocolate morsels, plus 2 tablespoons flour

Directions:

1. Preheat oven to 325 °F;. Spray (2) 9 by 5-inch loaf pans with nonstick cooking spray and line with parchment paper. Give the parchment a quick spray as well. 2. In a large bowl whisk together the flour, sugar, cocoa, baking powder, and salt. Using an electric mixer, beat in the milk, oil, eggs, vanilla and optional espresso mixture. Combine at medium speed with an electric mixer until combined. In a medium bowl, toss the chocolate chips with 2 tablespoons of flour (this will help to prevent the chips from sinking to the bottom of the batter), and gently stir into the batter. Spoon evenly into the prepared pans. 3. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour and 15-20 minutes. Let cool in the pans for 20 minutes. Remove the bread from the pans and cool completely on a wire rack.

Notes:

This bread will store well in an airtight container at room temperature for up to 3 days. You find instant espresso granules in the coffee aisle of many supermarkets, or at Amazon.
Slightly adapted from Paula Deen

22 Responses to “Chocolate Bread”

  1. Aww I bet today was a hard day, I can only imagine. The whipped cream and fresh berries make this chocolate bread a dessert I don’t think I could resist!! Love that there is espresso, chocolate chips and cocoa powder!

    Reply

  2. Jessica @ Sweet Menu — March 19, 2014 at 2:28 am

    Oooh chocolate bread! Why didn’t anyone tell me about this wonder sooner? This looks so beautiful and moist.

    Reply

  3. Chloe @ foodlikecake — March 19, 2014 at 7:44 am

    Chocolate bread! I love it :-)

    Reply

  4. beth — March 19, 2014 at 10:49 am

    It gets better, a little each day. You will find you appreciate the time you do get with baby even more and vacation/personal/etc days become even more exciting.
    It’s tough, but you will get thru it and so will your little one :)

    Reply

  5. Rowena — March 19, 2014 at 10:49 am

    Hope you are pumping & not letting her have formula when you are at work.

    Reply

  6. Jean — March 19, 2014 at 10:54 am

    This sounds perfect! Can I make it without espresso, without compromising too much flavor? I’m trying to avoid caffeine. Thanks!

    Reply

    • Jamie — March 21, 2014 at 5:19 pm

      Jean-
      You sure can! Enjoy.
      -Jamie

  7. Celia Becker — March 19, 2014 at 10:55 am

    Congratulations on the new baby and managing to keep it all together too. I can’t even imagine how you managed to go to work, take care of a baby, bake, and write a blog post. It is amazing what us women can accomplish! I feel your pain, as I too shed a lot of tears yesterday when I said goodbye to my brand new baby Grandson who lives 3,000 miles away from me. Coincidentally the baby’s sister, my Granddaughter, is also called Elle. Enjoy motherhood. There is nothing to compare to it, until you become a Grandmother.

    Reply

  8. Amy @ Chew Out Loud — March 19, 2014 at 3:24 pm

    Aww, I totally relate to sobbing on the drive to work, after a lengthy maternity leave. The first weeks back to the classroom, I could barely stop thinking about my little guy at home. That was nearly 10 years ago. Now, I’m gearing up for a sob fest when my youngest heads to kinder next fall. And, yeah, I’m with you — I never EVER though I’d end up as a stay-home mom, but that little bundle in your arms sure changes things. I’ll need this chocolate bread next fall when Baby Boy gets on that big school bus.

    Reply

  9. Mari @ Oh, Sweet & Savory — March 19, 2014 at 4:11 pm

    Such a sweet post. Hang in there with the transition!
    I, too, bake my feelings — no matter how often I might have baked them, treats will turn out differently based on my feelings & mood …

    Reply

  10. Dinaz — March 19, 2014 at 7:49 pm

    I can imagine how diffucult going in today must have been. It will just make you enjoy her that much more! At this age, you feel it much more than her! Motherhoid – the best, happiest institution imaginable.

    Reply

  11. Megan @ Country Cleaver — March 19, 2014 at 11:19 pm

    What a rough day. But chocolate bread and that sweet little baby face to kiss at night sounds like a good way to make a rough day so much better.

    Reply

  12. Katie | The Surly Housewife — March 20, 2014 at 2:01 am

    Good for you! Don’t feel guilty for what is best for your family. However, I hope the rest of your week wasn’t too tear-filled. FYI, chocolate bread sounds like the most dangerous thing ever ;)

    Reply

  13. Katrina @ Warm Vanilla Sugar — March 20, 2014 at 8:40 am

    I definitely need this in my life!

    Reply

  14. Baking Friends Forever — March 20, 2014 at 4:12 pm

    Looks delicious and the topping possibilities are endless!

    Reply

  15. KR — March 26, 2014 at 6:20 am

    Turned out great !! Family feasted on this

    Reply

    • Jamie — April 3, 2014 at 4:12 pm

      That’s fantastic to hear! Thanks so much for stopping in to share. Have a great day!

      -Jamie

  16. Joyeeta Sinha — April 4, 2014 at 10:16 pm

    This was too good – my kids loved it even tho they r quite grown ups by now – thanks for sharing…your baby will love it one day for sure!

    Reply

  17. joanne — July 22, 2014 at 12:16 am

    Sounds delicious, but this is cake, not bread. Nothing breadlike about it!

    Reply

  18. Charlie — December 29, 2014 at 6:30 pm

    Clearly a late arriver for the post, but love the recipe. I got a jar of Vanilla Curd for Christmas and this is the perfect partner for it!

    Reply

  19. Scott — July 25, 2016 at 8:15 pm

    Just making this for the first time today. I did notice the recipe doesn’t really address what to do with the flour coated chocolate chips– sprinkle on top, gently stir in, etc. They are out of the oven cooling now and smell delicious!

    Reply

    • Jamie — July 29, 2016 at 7:15 am

      Hi, Scott! Correction made in the recipe…thank you! I hope you enjoyed the bread!

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