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Espresso Chocolate Chip Bread

slices of Espresso Chocolate Chip Bread on a white and gray floral plate

Just last week, I was telling someone that I don’t really like to drink coffee, but I do like to bake with it. Just a little bit of coffee can add great flavor to baked goods. And there’s no better example of that than this Espresso Chocolate Chip Bread, which pairs coffee with chocolate.

This simple Espresso Chocolate Chip Bread gets a big punch of flavor from a favorite flavor pair - chocolate and coffee! - Bake or Break

That pair are what makes this simple quick bread so amazingly good. A little espresso is mixed right into the bread batter, and then chocolate chips get added for a little sweet bite.

Quinn and I had differing opinions on how strong the coffee flavor is in this bread. He thought it was subtle, but he does drink coffee every day. I am not a coffee drinker and thought it had a little bolder flavor.

Quick breads are one of my favorite things to bake for snacking, but I also love to bake them to give to friends. If you’re a fan of homemade gifts, this recipe is definitely one to add to your arsenal. You might want to make a double batch, though, so you can keep one for yourself!

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Espresso Chocolate Chip Bread

Yield 10 to 12 servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

You'll love the punch of coffee flavor in this Espresso Chocolate Chip Bread!

slices of Espresso Chocolate Chip Bread on a white and gray floral plate


  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1 & 1/2 ounces espresso or strong brewed coffee, cooled
  • 2 tablespoons milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup mini semisweet chocolate chips


  1. Preheat oven to 350°F. Grease a standard 9”x 5” loaf pan.
  2. In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, and salt. 
  3. In a separate bowl, combine the butter, espresso, milk, eggs, and vanilla. Add to the flour mixture, and stir just until combined. Stir in the chocolate chips.
  4. Transfer the batter to the prepared pan, and spread evenly. Bake 45 to 50 minutes, or until the edges are browned and a pick inserted into the center comes out clean. Cool in the pan before serving.

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This recipe was developed in collaboration with Go Bold with Butter, where I am a paid contributor.

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    3 Comments on “Espresso Chocolate Chip Bread”

  1. Jennifer, that looks amazing. I can’t wait to try it. You had me at coffee and chocolate. HA

  2. Chocolate and espresso are so perfect together. This sounds delicious!

  3. Can’t wait to try this!
    I adore both Chocolate and Espress…thanks for posting this!

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