Jamocha Bread
Indulge in the irresistible fusion of coffee and chocolate with this decadent Jamocha Bread recipe. Perfectly moist and rich, this quick bread combines the bold flavors of strong brewed coffee, velvety cocoa powder, and melty mini chocolate chips for a treat that’s both sophisticated and comforting. The addition of buttermilk ensures a tender crumb, while a hint of vanilla rounds out the flavor profile beautifully. Easy to make in just 15 minutes of prep time, this loaf bakes to perfection in under an hour, making it an ideal option for breakfast, dessert, or an afternoon snack. Serve it warm with a smear of butter or cream cheese, or enjoy it as is for a coffee shop-worthy indulgence at home. Plus, it stays fresh for days, making it perfect for meal prep or gifting to fellow coffee and chocolate lovers.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Strong brewed coffee (cooled)
- 0.5 cup Buttermilk
- 0.3 cup Vegetable oil
- 1.5 teaspoons Vanilla extract
- 2 large Eggs
- 0.75 cup Mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and lightly flour it, tapping out any excess.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
In another medium-sized bowl, whisk together the cooled brewed coffee, buttermilk, vegetable oil, vanilla extract, and eggs until the mixture is smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
Fold in the mini chocolate chips until evenly distributed in the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve the Jamocha Bread on its own or with a spread of butter or cream cheese. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 38.3 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 284 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
