1/2
teaspoon instant espresso or coffee granules or crystals
1
tablespoon plus 1 teaspoon water
1/2
teaspoon vanilla
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9x5-inch loaf pan.
2
In large bowl, stir together all ingredients for bread except chocolate chips until well combined. Fold in chocolate chips. Pour batter into pan.
3
Bake 45 to 60 minutes or until toothpick inserted in center of loaf comes out clean. Cool 5 minutes in pan. Remove from pan to cooling rack to cool completely.
4
To make Glaze: In small bowl, stir Glaze ingredients, adding more powdered sugar or water as needed until glaze is thick and drizzly.
5
Spoon glaze evenly over completely cooled bread. Let set completely before slicing.
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Not a fan of coffee? Leave the instant espresso out of the glaze, and you’ll end up with a simple chocolate glaze.
If the bread sticks slightly to the pan when you try to remove it, run a spatula or butter knife around the edges to loosen the bread.
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Nutrition Facts are not available for this recipe
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