Mocha Nut Bread Recipe Delicious Homemade Loaf

A Cozy Memory

I first made this bread on a rainy Tuesday. My grandson was visiting. He said our house needed a “wake-up smell.” I still laugh at that. So we mixed cocoa and coffee right into the batter.

The kitchen filled with the most wonderful scent. It was like a warm hug. Doesn’t that smell amazing? That’s why this matters. A simple bake can change the whole feeling of your home.

Why This Recipe Works

Let’s talk about the sour cream. It sounds odd, I know. But it makes the bread so tender. It keeps every slice moist for days.

The coffee is my secret. It doesn’t make it taste like coffee. It just makes the chocolate flavor deeper and richer. Fun fact: Adding coffee to chocolate recipes is an old baker’s trick! Have you ever tried a trick like that?

Mixing With Love

Please don’t over-mix the batter. Stir just until you see no more dry flour. A few lumps are perfectly fine. This keeps the bread light.

Then fold in the chips and nuts gently. I use a big wooden spoon. It feels peaceful. This is the part I love most. What’s your favorite step when you bake?

The Waiting Game

Baking tests your patience. The top gets shiny when it’s done. The sides will pull away from the pan. Let it cool in the pan for ten minutes.

Then move it to a wire rack. Let it cool completely. I know it’s hard to wait. But slicing it warm makes a mess. Trust me on this.

Your Turn to Share

This bread is perfect for a quiet afternoon. Share a slice with a friend. Or keep the whole loaf for your family. That’s why this matters too. Food made with care is a gift.

Did you use different nuts? Maybe walnuts instead of pecans? Tell me how it turned out. I love hearing your stories almost as much as I love baking.

Ingredients:

Ingredient	Amount	Notes
all purpose flour	2 cups
baking soda	½ teaspoon
salt	¼ teaspoon
granulated sugar	1 cup
baking cocoa	½ cup
instant coffee granules	¼ cup
sour cream	1 ¼ cup
eggs	2	room temperature, lightly beaten
butter	⅓ cup	melted
semi sweet chocolate chips	1 cup
chopped pecans	½ cup

My Cozy Mocha Nut Bread

Hello, my dear. Come sit at the table. I want to tell you about my Mocha Nut Bread. It’s my favorite for a rainy afternoon. The smell fills the whole house with chocolate and coffee. It feels like a warm hug. I first made this for my book club years ago. They still ask for the recipe. Let’s bake it together.

First, we gather our things. Get your favorite mixing bowl. I still use my yellow one from the 1970s. It has a tiny chip. But it works perfectly. Preheat your oven to 350 degrees. Grease your loaf pan well. A little butter and a dusting of flour does the trick. This keeps our bread from sticking. Doesn’t that smell amazing already?

Now, for the steps. Follow along with me.

Step 1: Grab a medium bowl. Put in the flour, baking soda, and salt. Add the sugar, cocoa, and instant coffee. Stir it all together with a fork. This makes our dry mix. I love how the coffee and cocoa look like a dark, fancy powder. Set this bowl aside for a moment.

Step 2: Now, let’s mix the wet things. Put the sour cream, eggs, and melted butter in your big bowl. Mix them until they are smooth and creamy. It will look like a thick, sunny sauce. (A hard-learned tip: Let your eggs sit out first. Cold eggs can make the butter clump up. I learned that the messy way!)

Step 3: Pour your dry mix into the wet mix. Stir it gently. Just until you see no more dry flour. A few lumps are just fine. Over-mixing makes tough bread. We want it tender. Think of folding a soft blanket, not beating a rug!

Step 4: Here comes the fun part. Add the chocolate chips and chopped pecans. Stir them in gently. I always sneak a few chocolate chips. Don’t tell anyone! The nuts give a lovely little crunch. Do you prefer walnuts or pecans? Share below!

Step 5: Pour all that beautiful batter into your loaf pan. Smooth the top with a spoon. Place it in the oven. Now, we wait. The baking time is about 50 to 55 minutes. You’ll know it’s done when the top is shiny. The sides will pull away from the pan.

Step 6: Take the bread out. Let it cool in the pan for 10 minutes. This is important. It needs to settle. Then, turn it out onto a wire rack. Let it cool completely. I know it’s hard to wait. But slicing warm bread makes it crumble. I still laugh at my first loaf. It looked like a chocolate avalanche!

Cook Time: 50–55 minutes
Total Time: About 1 hour 20 minutes
Yield: 1 delicious loaf
Category: Baking, Bread

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its clothes. Here are some playful ideas for next time. They are all wonderful.

Orange Zest Joy: Add the zest of one orange to the wet mix. Chocolate and orange are a classic pair. It tastes like a fancy candy.

Mocha Chip Blondie: Skip the cocoa powder. Use only the instant coffee. You’ll get a lovely coffee-flavored bread. The chocolate chips still give sweet bites.

Berry Surprise: Fold in a half-cup of dried cranberries with the chips. They add a chewy, tart little pop. It’s so pretty and festive.

Which one would you try first? Comment below!

Serving It With Style

This bread is a star all by itself. But I love making a moment special. For breakfast, toast a slice lightly. Spread on some creamy butter. It melts right into the warm chocolate. For dessert, serve it with a scoop of vanilla ice cream. The contrast is heavenly.

What to drink? A cold glass of milk is always perfect. It cuts the richness. For the grown-ups, a small glass of red wine is nice. Something fruity. It sips beautifully with the dark chocolate notes. Which would you choose tonight?

Keeping Your Mocha Nut Bread Fresh

This bread stays moist for days. Just wrap it tightly in plastic wrap. Keep it on your counter for up to four days.

For longer storage, freeze it. Wrap the whole loaf or slices in foil. Then pop it into a freezer bag. It will keep for three months.

To reheat, let a slice thaw on the counter. I once warmed a frozen slice in the toaster. It made my kitchen smell like a bakery all over again! This matters because good food should never go to waste.

You can also bake two loaves at once. Eat one now and freeze one for later. It is a wonderful gift for a friend. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Baking Hiccups

Sometimes the top cracks. Do not worry! This is normal for dense, moist breads. It means your loaf is baked just right.

Is the center still gooey? The oven might run cool. Use an oven thermometer to check. I remember when my old oven fooled me. My bread was underbaked.

Are your nuts sinking to the bottom? Toss them in a little flour first. This helps them stay put in the batter. Getting it right builds your confidence in the kitchen.

It also makes sure every bite is perfect. Which of these problems have you run into before?

Your Mocha Nut Bread Questions, Answered

Q: Can I make it gluten-free? A: Yes! Use a good gluten-free flour blend. Add 1 teaspoon of xanthan gum too.

Q: Can I make it ahead? A: Absolutely. Bake it the day before. The flavors get even better overnight.

Q: What can I swap for pecans? A: Walnuts work great. Or use more chocolate chips for a nut-free version.

Q: Can I double the recipe? A: You can. Just use two loaf pans. Do not fill them more than two-thirds full.

Q: Any optional tips? A: A sprinkle of coarse sugar on top before baking adds crunch. Fun fact: The coffee deepens the chocolate flavor without tasting like coffee! Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe. It is a cozy treat for any afternoon. Share it with someone who needs a sweet pick-me-up.

I would love to see your creation. Your photos always make my day. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen.

Happy cooking!

—Anna Whitmore.