Mocha Bread with Espresso Glaze

I know I'm starting to sound like a broken record, but seriously...I've been so busy lately! I think things are calming down now though, so I'm hopeful I'll be able to crank out some recipes quickfastandinahurry for you guys!

For this Thanksgiving, let's try to bring something sweet to the table other than a pie.  I mean, there's nothing wrong with pies.  In fact, I have a pie recipe coming up for you that I absolutely adore!  But sometimes you're just not into that, or you want to have a little somethin' somethin' different.  (FYI, the 90's are back and I can totally say "somethin' somethin'".)

Enter this quick bread.  Not only is it quick (duh!) but it's also absolutely delicious.  Let's not forget that this version also incorporates espresso, so when you start to fall into that post-Thanksgiving meal slump, this dessrt can help put you back on your feet.  Let's get to it!


Mocha Bread with Espresso Glaze
very slightly modified from Food Network
makes 1 loaf

Print Recipe

For the Bread:

  • 1 1/2 cups Greek yogurt
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cups flour
  • 3/4 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup semisweet chocolate chips
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons instant espresso powder

For the Glaze:

  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  • 1 1/2 teaspoons instant espresso powder

Make the bread:

1) Preheat the oven to 350 degrees F.

2) Line a 9" x 5" loaf pan with parchment paper.  Spray the parchment paper with a light coating of non-stick cooking spray, if desired.

3) Whisk the wet ingredients together in a medium bowl: yogurt, vegetable oil, eggs, and vanilla.

4) In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, chocolate chips, baking powder, salt, baking soda, and espresso powder.

5) Fold the wet ingredients into the dry ingredients until just incorporated.

6) Pour the batter into the loaf pan. 

7) Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Allow the bread to cool for 30 minutes before glazing.

Make the glaze:

1) Whisk together all the ingredients for the glaze.  If the glaze is too thick, add more milk.

2) Drizzle the glaze over the warm bread.

3) Allow the bread to cool completely.