Mocha Nut Bread Recipe

5 1 1
Publisher Photo

Mocha Nut Bread Recipe

Read Reviews
5 1 1
Publisher Photo
This rich, dark-colored loaf features the unbeatable combination of coffee and chocolate. Family and friends can't eat just one slice.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/3 cup baking cocoa
  • 2 tablespoons instant coffee granules
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1-1/4 cups sour cream
  • 1/3 cup butter, melted
  • 1-1/2 cups (10 ounces) semisweet chocolate chips
  • 1/2 cup chopped pecans

Directions

In a large bowl, combine the flour, sugar, cocoa, coffee granules, baking soda and salt. In another bowl, beat eggs, sour cream and butter until smooth. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Mocha Nut Bread in Best of Country Breads 2000, p32

Nutritional Facts

1 slice: 292 calories, 15g fat (8g saturated fat), 49mg cholesterol, 174mg sodium, 37g carbohydrate (22g sugars, 2g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/3 cup baking cocoa
  • 2 tablespoons instant coffee granules
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1-1/4 cups sour cream
  • 1/3 cup butter, melted
  • 1-1/2 cups (10 ounces) semisweet chocolate chips
  • 1/2 cup chopped pecans
  1. In a large bowl, combine the flour, sugar, cocoa, coffee granules, baking soda and salt. In another bowl, beat eggs, sour cream and butter until smooth. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans.
  2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Mocha Nut Bread in Best of Country Breads 2000, p32

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MY REVIEW
caagra User ID: 6801170 54713
Reviewed Sep. 1, 2012

"I made this quick bread for a choco-halic friend. Very easy to make, very moist, & chocolity. Will highly recommend. Will make again soon."

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