Best 3 Cappuccino Chip Bread Recipes
Indulge in the symphony of flavors with our Cappuccino Chip Bread, a match made in culinary heaven. This delectable treat offers a tantalizing blend of coffee, chocolate, and bread, harmonized into a decadent masterpiece. Embark on a culinary journey with our curated collection of recipes, each promising a unique twist on this classic flavor combination. From our signature Cappuccino Chip Bread, featuring a moist crumb infused with rich coffee and semisweet chocolate chips, to our enticing Cappuccino Chip Muffins, bursting with coffee-infused batter and chocolate chip surprises, every bite is a celebration of taste. And for those seeking a gluten-free indulgence, our Cappuccino Chip Bread (Gluten-Free) offers a symphony of flavors without compromising on texture or taste. Savor the velvety smoothness of our Cappuccino Frosting, the perfect complement to our Cappuccino Chip Bread, adding an extra layer of coffee and chocolate indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
CAPPUCCINO MUFFINS
These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel. -Janice Schulz, Racine, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 35m
Yield about 14 muffins (3/4 cup spread).
Number Of Ingredients 18
Steps:
- In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.
Nutrition Facts : Calories 273 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 261mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
CAPPUCCINO CHIP BREAD
This recipe is from Quick Cooking magazine and is credited to Lisa Allen. It sounds great for breakfast or a mid-afternoon snack.
Provided by Chris from Kansas
Categories Yeast Breads
Time 3h10m
Yield 1 1/2 lb. loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select basic bread setting.
- Bake according to bread machine directions, checking dough after 5 minutes of mixing and adding water or extra flour if needed.
- Just before final kneading, add chocolate chips.
- Note: Do not use time-delay feature on bread machine for this recipe.
Nutrition Facts : Calories 175.5, Fat 3.7, SaturatedFat 2, Cholesterol 22.3, Sodium 167.5, Carbohydrate 30.6, Fiber 1.3, Sugar 4.9, Protein 4.9
ESPRESSO-CHOCOLATE CHIP BANANA BREAD WITH ESPRESSO-CINNAMON BUTTER
Provided by Bobby Flay
Time 1h50m
Yield One 9-inch loaf
Number Of Ingredients 15
Steps:
- Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.
- Whisk the flour, baking soda and kosher salt together in a medium bowl.
- Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.
- Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.
- Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.
Tips:
- This recipe is the perfect way to use up leftover cappuccino chips. If you don’t have any on hand, you can substitute chocolate chips instead. - Feel free to replace the sour cream with plain yogurt or milk for a healthier alternative. - Make sure to grease and flour the loaf pan properly to prevent the bread from sticking to it. - For a cakier texture, use all-purpose flour instead of bread flour. - If you don't have a bread machine, you can mix the ingredients by hand or with a stand mixer fitted with the paddle attachment. - If you want a sweeter bread, you can add an extra 1/4 cup of sugar to the batter. - For a richer flavor, you can use dark chocolate chips instead of semi-sweet.Conclusion:
This cappuccino chip bread is moist, flavorful, and perfect for any occasion. The coffee-flavored chips add a unique twist to this classic quick bread recipe. Whether you enjoy it for breakfast, lunch, or as a snack, this bread is sure to be a hit. So next time you're looking for a delicious and easy-to-make bread recipe, give this one a try! You won't be disappointed.
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