Tuesday, June 7, 2016

Mocha Swirl Bread with Espresso Glaze

Mocha Swirl Bread with Espresso Glaze: Savory Sweet and Satisfying

A sweet breakfast bread with both vanilla and mocha flavors marbled together. The bread would be delicious just like that but it's made even better by topping it with a delicious espresso glaze. 

This bread was so good that I did not want to share it with my family, but I did. My husband said he only wanted a bite, since sweets for breakfast are not his thing. But after that one bite he said "Okay fine if you want to give me a full piece I will eat it.". 

Mocha Swirl Bread with Espresso Glaze



  • 1 1/2 tablespoons instant espresso powder
  • 1 tablespoon boiling water
  • 3/4 cup plain Greek yogurt
  • 8 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 3 eggs
  • 1 2/3 cups + 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 2 teaspoons cocoa powder
  • Espresso Glaze

  • 2 teaspoons instant espresso powder
  • 2 teaspoons boiling water
  • 1 tablespoon Greek yogurt
  • 2/3 cup + 2 tablespoons powdered sugar, sifted



  1. Preheat the oven to 350ยบ F. Grease and flour a loaf pan approximately 8 1/2 x 4 1/2 inches.
  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, with the paddle attachment attached, add in the yogurt, butter, sugar, eggs, flour baking powder, baking soda and vanilla extract.
  4. Mix on medium speed until all of the ingredients are well combined, about 1-2 minutes.
  5. Transfer half of the batter to a separate bowl and add in the dissolved espresso powder and cocoa powder. Mix until well combined.
  6. Alternating scoops of mocha batter and vanilla batter add them to the prepared pan creating a checkerboard like pattern. Create three layers of this pattern.
  7. Using a swirling motion, run a knife through the batter to create a marble pattern.
  8. Bake for 45-55 minutes, or until an inserted toothpick comes out clean.
  9. Allow the bread to cool in the pan for 15 minutes, then remove the bread and allow to cool completely on a cooking rack.

    Espresso Glaze

  1. In a medium bowl whisk together the espresso and boiling water, until the powdered is dissolved.
  2. Whisk in the yogurt until well combined.
  3. Add in the sifted sugar and whisk until smooth.
  4. Spread the glaze onto the cooled bread. If the glaze is too thick add a few drops of water and mix.

Nutrition Facts

Servings 12

Amount Per Serving

Calories 263

Total Fat


Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat








Total Carbohydrates


Dietary Fiber






Vitamin A 6.2% Vitamin C 0%

Calcium 4.7% Iron 2.8%

*Nutritional information will vary depending on the brands you use.

*Adapted from Jam Hands.

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