Mocha Swirl Bread with Espresso Glaze Recipe

Mocha Swirl Bread with Espresso Glaze Recipe momspark.net

Any other coffee lovers out there? If you love coffee like I do, please try out this recipe I spotted at Coach and Counselor, originally posted at Portuguese Girl Cooks.  Many thanks to them for the recipe. It is a delicious vanilla and mocha swirled bread topped with an espresso glaze. Basically it is a cup of coffee in a sweet bread form.

I made a slight change to my recipe. The original recipe calls for cornmeal, which I am not a fan of and don’t keep on hand. I subbed regular flour in equal amounts for the cornmeal.

Knowing your oven is key to baking. My oven runs way too hot and I have to shave off about one quarter of the baking time from any recipe I make. Be sure to check your bread ahead of time if you have a temperamental oven like myself.

Also I will note that when I added the unbaked dough to the pan to create the checkerboard design, I was only able to make two rows, not three. As you can see it still turned out very pretty. Enjoy!

Print

Mocha Swirl Bread with Espresso Glaze Recipe

Yield: One 8" x 4" loaf

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

For the Bread:
1 1/2 tablespoons instant espresso powder
1 tablespoon boiling water
3/4 cup greek yogurt
1/2 cup cornmeal (I subbed flour for cornmeal)
8 tablespoons (4 oz or 1 stick) unsalted butter, softened
1 cup sugar
3 large eggs
1 2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 teaspoons cocoa powder

For the Glaze:
2 teaspoons instant espresso powder
2 teaspoons boiling water
1 tablespoon greek yogurt
2/3 cup plus 2 tablespoons powdered sugar, sifted

Directions:

For the Bread:
1. Preheat oven to 350 degrees F. Generously grease and flour an 8 1/2 x 4 1/2-inch loaf pan.

2. In a small bowl, dissolve the instant espresso powder in the boiling water. Set aside and allow to cool.

3. In the bowl of a stand mixer fitted with the paddle attachment, add in the yogurt, cornmeal, butter, sugar, eggs, flour, baking powder, baking soda, salt, and vanilla extract.

4. Beat on medium speed until all ingredients are well combined, about 1 to 2 minutes.

5. Divide half the batter into another bowl and add in the dissolved espresso and cocoa powder. Mix until combined.

6. Spoon the batter into the prepared pan, alternating spoonfuls of the vanilla and mocha batter, creating a checkerboard pattern. Create 3 layers of this pattern. Run a knife or long skewer through the batter, using a swirling motion, to create the marble effect.

7. Bake for about 55 minutes, or until a skewer inserted comes out clean. Allow to cool in the pan on a cooling rack for 15 minutes, then remove from loaf pan, and cool completely on a cooling rack.

For the Glaze:

1. In a medium bowl, whisk the espresso powder and boiling water until dissolved. Whisk in the yogurt. Then whisk in the sifted powdered sugar until smooth. If the glaze is too thick add in a few drops of water and mix. Spread the glaze onto the cooled cake.

Recipe source: http://www.portuguesegirlcooks.com/

If you enjoyed this post, follow us on Facebook for more goodness.

   Pin It

Ali

Ali blogs about cooking, blogging tutorials and kid activities at Jam Hands.

12 Responses to “Mocha Swirl Bread with Espresso Glaze Recipe”

  1. #
    Nichol — January 26, 2013 at 8:48 am

    I am going to make this for my mom as a gift for her upcoming birthday, she would LOVE it!

    [Reply]

    • Mom Spark replied: — January 26th, 2013 @ 2:25 pm

      Awesome, Nichol! Let us know how it turns out!

      [Reply]

  2. #
    Jenn @therebelchick — January 26, 2013 at 2:40 pm

    This looks amazing! Definitely adding it to my “cheat day” recipes! :)

    [Reply]

    • Amy replied: — January 27th, 2013 @ 11:55 am

      Exactly!

      [Reply]

  3. #
    Cat Davis — January 26, 2013 at 2:49 pm

    That looks amazing!

    [Reply]

    • Amy replied: — January 27th, 2013 @ 11:55 am

      Thanks for tweeting, Cat!

      [Reply]

  4. #
    Amanda — January 26, 2013 at 4:53 pm

    What a beautiful bread with wonderful flavors!!

    [Reply]

  5. #
    Befreebies.com — January 29, 2013 at 12:00 am

    Espresso and chocolate!! way too tempting. I have to run to the grocery store now… after being soooo good for so long. I deliberately avoid the food blogs for just this reason.

    [Reply]

  6. #
    Tammy S — February 8, 2013 at 12:33 pm

    This looks so good. Can’t wait to try it. thanks for the recipe.

    [Reply]

    • Mom Spark replied: — February 10th, 2013 @ 3:11 pm

      Let us know how it turns out!

      [Reply]

  7. #
    Anne — July 1, 2014 at 8:41 pm

    I don’t have stand mixer. Can I still make it???

    [Reply]

    • Ali replied: — July 2nd, 2014 @ 8:23 am

      I would think a hand mixer would work. If you are mixing by hand, I think it would work, it just might be tiring for your arms. :) If you try it, please let me know.

      [Reply]

Leave a Comment