#coffeebread

translate here

"can i touch your pp👉👈"

headcanon that teto an ruko, while they are together, like to joke bout pps and tts

Tuesday coffee bread loaf

With choc bits and bops innit

Enjoy the rich flavors of mocha and espresso in this tasty Mocha Swirl Bread with an espresso glaze on top. Great for people who like coffee!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1 packet instant coffee powder. 1/2 teaspoon salt. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 cup unsalted butter, melted. 2 large eggs. 1 cup buttermilk. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips. 1/4 cup chopped walnuts optional. 1/4 cup brewed espresso for glaze. 1 cup powdered sugar for glaze.

Instructions: Preheat your oven to 350F 175C. Grease and flour a 9x5-inch loaf pan. In a large mixing bowl, combine the flour, sugar, cocoa powder, instant coffee powder, salt, baking soda, and baking powder. In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in the chocolate chips and chopped walnuts if using. Pour half of the batter into the prepared loaf pan. In a small bowl, mix together the brewed espresso and powdered sugar to make the glaze. Drizzle a portion of the glaze over the batter in the pan. Add the remaining batter on top and swirl it with a knife to create a marbled effect. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the remaining espresso glaze over the cooled bread. Slice, serve, and enjoy!

Prep Time: 15 minutes

Cook Time: 55 minutes