Imagine waking up to the rich aroma of freshly baked bread that combines the nutty flavor of artisan sourdough with the indulgent taste of chocolate and coffee. This Sourdough Mocha Nut Bread not only serves as an exquisite breakfast option but also doubles as a gourmet dessert. It is perfect for coffee lovers and anyone who appreciates the delightful crunch of nuts mingled with a tender, flavorful crumb.
Ingredients
Scale:
2 cups all-purpose flour
1 cup cooked and cooled sourdough starter (active)
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup brewed coffee (cooled)
1/3 cup vegetable oil or melted butter
2 large eggs
1 cup mixed nuts (e.g., walnuts, pecans, or almonds, roughly chopped)
1/2 cup chocolate chips (dark or semi-sweet)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and cinnamon until well mixed.
In another bowl, combine the cooled coffee, oil (or melted butter), and eggs. Beat until well blended.
Add the sourdough starter to the wet ingredients and mix until smooth.
Pour the wet mixture into the dry ingredients and gently fold until just combined.
Fold in the chopped nuts and chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
