Mocha Nut Bread

Chocolatey goodness captured in a quick bread. Delicious spread with a pecan butter mixture while warm.


one 9 x 5 inch loaf (32 servings)


2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated (white) sugar
1/2 cup unsweetened cocoa powder
1/4 cup instant coffee granules
1 1/4 cups sour cream
2 large eggs, lightly beaten
1/3 cup butter or margarine, melted
1 (6 ounce) package semi-sweet chocolate morsels
1/2 cup chopped pecans or walnuts


Preheat oven to 350°F (177°C). Grease a 9 x 5-inch loaf pan with cooking spray.

In a medium bowl, combine flour, baking soda, salt, sugar, cocoa, coffee granules; stir well.

In a large bowl, combine sour cream, eggs and butter; stir well. Add flour mixture to sour cream mixture, stirring until blended. Stir in chocolate morsels and nuts. Pour batter into prepared loaf pan.

Bake for 50 to 55 minutes or until top appears glazed and sides pull away from pan. Let cool in pan 10 minutes, remove to wire cooling rack to completely cool.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 55 minutes
Cool Time: 1 hour

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

MasterCook II

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