Espresso Chocolate Chip Bread
 
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Cook time
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This espresso chocolate chip bread has the most delicious coffee + chocolate flavors! This bread has the most amazing taste and texture, and is filled with healthy ingredients: oats, nut butter, and pure maple syrup to sweeten. This espresso bread is naturally gluten free, with a tested vegan option. It is much lower in sugar than most quick bread recipes, and makes for the most delicious breakfast or snack (especially paired with a mug of coffee or glass of milk!). I honestly tested this recipe MANY months ago in the very beginning of this year…and am just now getting around to sharing it with you (insert facepalm). I seriously can NOT wait for you to try this bread yourself!!! ?
Author:
Recipe type: Breakfast, Snack
Cuisine: Gluten-Free, Vegan-Friendly, Whole-Grain
Serves: 8-12
Ingredients
  • 1 ¾ cup oat flour (this is about 2 cups oats, ground into flour) or use 1 ¾ cups store-bought oat flour. If using homemade, ensure it is finely ground and not course!
  • 2 tablespoons espresso powder (or can try substituting instant coffee)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup applesauce
  • 2 eggs or flax eggs (2 tablespoons ground flax mixed with 5 tablespoons water)
  • ⅓ cup milk of choice
  • ¼ cup pure maple syrup
  • ½ cup almond butter OR butter, melted
  • 1 teaspoon vanilla extract
  • ½ cup Nestle espresso chocolate chips (or regular chocolate chips)
Instructions
  1. Preheat oven to 350 degrees. Spray a loaf pan or 12 muffin tin with nonstick cooking spray and set aside.
  2. In a medium bowl, combine applesauce, flax (or regular) eggs, milk, maple syrup, almond butter, and vanilla extract. Whisk until smooth and combined.
  3. In a smaller bowl, combine oat flour, expresso powder (or instant coffee) baking powder, baking soda and stir until combined.
  4. Add flour mixture to wet ingredients and gently stir until combined. Stir in chocolate chips.
  5. Bake at 350 degrees in loaf pan about 45-50 minutes. Can also make 12 muffins, which will take about 18-24 minutes to bake.
  6. This recipe freezes great too!
Notes
* (My notes from recipe testing): Verdict: SO GOOD. Especially warmed up. Tested with butter, almond butter, chicken eggs, and flax eggs-all versions turned out great. Batch with chicken eggs possibly slightly higher; flax eggs maybe a little more dense. Definitely love using almond butter.
**I also used three mini loaf pans (took about 35 minutes to bake, but always test with a toothpick and watch closely) instead of 1 large loaf pan.
Recipe by Audra's Appetite at https://audrasappetite.com/espresso-chocolate-chip-bread/