If you’re looking for a show-stopping treat that’s equal parts chocolatey decadence and rich, nutty comfort, let me introduce you to my absolute favorite: Mocha Nut Bread. This loaf is a dreamy combo of bittersweet chocolate, robust coffee, and toasted pecans all snuggled in a soft, moist crumb. Whether you need a dazzling addition to your brunch table or a sweet little pick-me-up with your afternoon coffee, this Mocha Nut Bread will win over every chocolate and coffee lover in the room—guaranteed!

Ingredients You’ll Need

There’s no need for fancy supplies or complicated methods here—the beauty of Mocha Nut Bread is in its simple, pantry-friendly ingredients, each one pulling its own weight for that perfect balance of flavor and texture. Here’s how each item helps create bread magic:

All purpose flour: The essential base that gives the loaf its structure and soft crumb.
Baking soda: Provides just the right rise, ensuring a tender, cake-like texture.
Salt: Balances all the flavors by amplifying the chocolate and nutty notes.
Granulated sugar: Adds classic sweetness and keeps the bread perfectly moist.
Baking cocoa: Delivers that deep chocolate flavor that makes mocha treats so irresistible.
Instant coffee granules: The bold secret ingredient that transforms chocolate into mocha magic.
Sour cream: Gives the loaf unbeatable moistness and a slight tang that complements the coffee and chocolate.
Eggs (room temperature, lightly beaten): Help bind everything together and lend structure, for a sturdy but airy loaf.
Butter (melted): Adds richness, flavor, and that classic tender crumb.
Semi sweet chocolate chips: Bring satisfying pockets of melted chocolate in every bite.
Chopped pecans: Lend the bread a warm, toasty crunch and nutty depth.

How to Make Mocha Nut Bread

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350 degrees Fahrenheit. Grease and flour a 9 x 5 x 3 inch loaf pan—this step ensures your Mocha Nut Bread slides out perfectly, with golden, crisp edges. Set the pan aside for now.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking soda, salt, granulated sugar, and cocoa powder. Stir until everything is well combined, giving you a beautiful, rich chocolate mixture as your loaf’s base.

Step 3: Combine the Wet Ingredients

Grab your stand mixer bowl (a hand mixer or even a sturdy whisk works too) and mix sour cream, eggs, and melted butter until smooth and fully blended. This combo is what keeps the bread so wonderfully moist and tender.

Step 4: Bring Wet and Dry Together

Pour the dry ingredients into the bowl with your wet mixture. Stir gently, just until the flour disappears. Overmixing can make the bread tough, so stop as soon as it’s combined. You’re after a lusciously thick, chocolatey batter.

Step 5: Fold in the Goodies

Gently fold in the chocolate chips and chopped pecans. Every bite of Mocha Nut Bread should have a little hit of melted chocolate and toasty crunch! Scoop the batter into your prepared loaf pan, smoothing the top lightly.

Step 6: Bake to Perfection

Bake at 350 degrees F for 50 to 55 minutes. You’ll know it’s ready when the top is shiny and firm, and the loaf begins to pull away from the sides. The heavenly smell will fill your kitchen, so don’t be tempted to slice too soon!

Step 7: Cool and Unmold

Remove from the oven and let your Mocha Nut Bread cool in the pan for 10 minutes—this makes unmolding much easier. Then, carefully lift the bread out and set it on a wire rack to cool completely. Wait for it to cool before slicing for the cleanest cuts.

How to Serve Mocha Nut Bread

Garnishes

Dress up your Mocha Nut Bread with a light dusting of powdered sugar, a handful of extra chopped pecans, or a few chocolate shavings on top—these finishing touches make it extra inviting. If you want to get fancy, a drizzle of warm chocolate or a dollop of whipped cream takes it over the top for special occasions!

Side Dishes

A thick slice of Mocha Nut Bread is a perfect companion to your morning coffee or afternoon tea. It also goes beautifully with a bowl of fresh berries or a scoop of vanilla ice cream if you want a dessert-worthy treat. For a cozy breakfast, pair it with Greek yogurt and a little fresh fruit.

Creative Ways to Present

For a charming brunch or gift, slice the loaf and arrange the pieces artfully on a platter with a ramekin of espresso whipped cream. Or, wrap individual slices in parchment, tie with twine, and pop them into lunchboxes for a surprise pick-me-up. If you’re feeling playful, turn it into Mocha Nut Bread French toast—one bite and you’ll be hooked!

Make Ahead and Storage

Storing Leftovers

Let your Mocha Nut Bread cool completely, then wrap it tightly in plastic wrap or foil. It stays delicious and moist at room temperature for up to 3 days—just keep it covered so it doesn’t dry out. A quick tip: storing it with a slice of apple helps maintain its softness!

Freezing

To freeze, wrap the cooled loaf (or individual slices) in a couple layers of plastic wrap and then foil, or pop them into a zip-top freezer bag. Mocha Nut Bread freezes beautifully for up to 2 months. Thaw slices at room temperature or pop in the toaster for a quick treat.

Reheating

If you like your Mocha Nut Bread warm (and honestly, who doesn’t?), heat individual slices in the microwave for 10-15 seconds, or in a toaster oven. Warming brings all the chocolatey, nutty flavors right back to life!

FAQs

Can I substitute walnuts for the pecans?

Absolutely! Walnuts make a great alternative to pecans and add their own special nuttiness to the bread. You could even try hazelnuts or almonds for a twist, making every loaf a little different.

What can I use instead of sour cream?

Plain Greek yogurt (full fat works best) is a fantastic substitute for sour cream if you don’t have any on hand. It will maintain that moist crumb and add a lovely, subtle tang.

Can I make Mocha Nut Bread gluten-free?

Yes! Simply swap the all purpose flour for your favorite 1:1 gluten-free baking blend. Make sure it includes a binder like xanthan gum to keep the texture just right.

How do I keep the chocolate chips from sinking?

Toss the chocolate chips in a teaspoon of flour before folding them into the batter. This trick helps suspend them in the loaf, for chocolate chips in every perfect slice.

Can I double the recipe for a crowd?

Go for it! Double all the ingredients and bake the batter in two loaf pans, making sure both pans fit in your oven with room for air to circulate. Watch the baking time; it may take a minute or two longer depending on your oven.

Final Thoughts

There’s just something magical about sharing a warm, rich slice of Mocha Nut Bread, whether you’re gathering with friends, treating coworkers, or just indulging yourself. Don’t wait for a special occasion to bake this loaf—trust me, every day gets just a bit sweeter with a little chocolate and coffee in it! Enjoy every bite.

Mocha Nut Bread Recipe

★★★★★

5.1 from 27 reviews

Author: Sophie
Total Time: 1 hour 10 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and decadent flavors of Mocha Nut Bread, a delightful treat that perfectly balances the boldness of coffee with the sweetness of chocolate chips and pecans.

Instructions

Preheat oven: Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3-inch loaf pan. Set aside.
Combine dry ingredients: In a medium bowl, combine the first 5 dry ingredients. Set aside.
Mix wet ingredients: In the bowl of a stand mixer, combine sour cream, eggs, and melted butter until well mixed.
Combine wet and dry ingredients: Add dry ingredients to the wet mixture and stir until just combined.
Add mix-ins: Gently fold in chocolate chips and pecans.
Bake: Pour batter into prepared loaf pan. Bake at 350°F for 50-55 minutes until the top is shiny and the edges pull away.
Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 50-55 minutes
Category: Dessert
Method: Baking
Cuisine: American