Rich, chocolatey, and infused with espresso, these quick breads are perfect for gift-giving or indulging with a cold glass of soymilk.
Espresso Chocolate Chip Quick Breads
Rich, chocolatey, and infused with espresso, these quick breads are perfect for gift-giving or indulging with a cold glass of soymilk.
Equipment
- 6 mini loaf tins
- Large bowl
- medium bowl
- Whisk
- Sifter
- Wire rack
- Nonstick cooking spray
Ingredients
- ¾ cup 170 g plain or vanilla soy yogurt
- 1 cup 235 ml canola oil
- 1 tablespoon 15 ml pure vanilla extract
- 1 tablespoon 15 ml chocolate extract (or additional vanilla extract)
- 2 cups 400 g granulated sugar
- 2 tablespoons 44 g molasses
- ½ cup 120 ml coffee-flavored liqueur (e.g., Kahlúa)
- 1 cup 235 ml vanilla or plain soy or other nondairy milk
- ½ cup 22 g instant coffee crystals
- 3 ½ cups 438 g all-purpose flour
- 1 cup 120 g whole wheat pastry flour
- ½ cup 40 g unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 tablespoons 16 g cornstarch
- 1 teaspoon salt
- 1 ½ cups 264 g nondairy semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Spray 6 mini loaf tins with nonstick cooking spray.
- In a large bowl, mix together the soy yogurt, oil, vanilla extract, chocolate extract, sugar, molasses, coffee liqueur, nondairy milk, and instant coffee crystals.
- In a separate bowl, sift together the all-purpose flour, whole wheat pastry flour, cocoa powder, baking powder, baking soda, cornstarch, and salt.
- Fold the dry ingredients into the wet mixture, being careful not to overmix.
- Gently fold in the chocolate chips.
- Fill the mini loaf tins about two-thirds full.
- Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the tins on a wire rack for about 10 minutes before transferring them directly to the rack to cool completely.
Notes & Wine Advice
Serving Tip:
Serve warm with a spread of dairy-free butter or alongside a scoop of vegan vanilla ice cream.
Wine Advice:
Pair this rich espresso chocolate chip bread with a Tawny Port for its caramel and nutty notes or a Merlot for a smooth, fruit-forward contrast. For a bold pairing, try a Barolo Chinato, which has herbal and chocolate undertones.
Nutrition values
Calories: 620 kcal | Carbohydrates: 90 g | Protein: 8 g | Fat: 28 g | Sugar: 55 g