Description

This decadent Bailey’s Chocolate Bread combines rich cocoa and a hint of espresso with the smooth, creamy flavors of Irish cream liqueur, creating a moist and flavorful loaf. Topped with a luscious espresso cream cheese glaze, this dessert bread is perfect for coffee lovers and chocolate enthusiasts alike, making any occasion special with its indulgent taste and elegant presentation.

Ingredients

Scale

Dry Ingredients

2 cups all purpose flour
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon espresso powder

Wet Ingredients

14 tablespoons unsalted butter, melted and slightly cooled
2 large eggs
1 cup sugar
1/2 cup loosely packed brown sugar
1/2 cup plain Greek yogurt
1 teaspoon vanilla extract
1/2 cup Irish cream liqueur (Bailey’s)
1/2 cup whole milk

Add-ins and Topping

3/4 cup dark chocolate chips or chunks
4 ounces cream cheese, softened
1 teaspoon espresso powder (for glaze)
1 teaspoon vanilla extract (for glaze)
1 cup powdered sugar
2 tablespoons Irish cream liqueur (Bailey’s, for glaze)
2–3 tablespoons whole milk or cream (start with 2 tablespoons, for glaze)

Instructions

Prepare Pan and Oven: Preheat your oven to 350℉ (175℃). Line a 9×5 inch loaf pan with parchment paper and generously spray it with nonstick cooking spray to ensure easy removal of the bread later.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and espresso powder until fully combined. Set this mixture aside for later use.
Combine Wet Ingredients: In a large mixing bowl, whisk the melted and slightly cooled unsalted butter with the eggs, granulated sugar, and brown sugar until the mixture is smooth and well combined. Then add in the Greek yogurt, vanilla extract, Irish cream liqueur, and whole milk, whisking again until all the ingredients are fully incorporated.
Combine Wet and Dry Mixes: Add the dry ingredients into the wet ingredients bowl and gently mix using a rubber spatula until just combined to avoid overmixing. Carefully fold in the dark chocolate chips or chunks for added bursts of chocolate throughout the bread.
Bake the Bread: Pour the batter into the prepared loaf pan and place it in the preheated oven. Bake for 55 to 60 minutes, or until the center is set and no longer wobbly. Test doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs but no wet batter.
Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 20 minutes. Afterward, carefully invert the loaf onto a wire cooling rack to cool completely before adding the glaze. This cooling step ensures the bread sets properly and the glaze applies smoothly.
Prepare Espresso Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese with espresso powder and vanilla extract using an electric mixer until smooth and combined. Gradually add the powdered sugar while beating to create a thick, smooth glaze. Then slowly add the Irish cream liqueur and 2 tablespoons of milk or cream, beating for a couple of minutes until there are no lumps and the glaze reaches your desired consistency. If the glaze is too thick, add an additional tablespoon of milk or cream and beat again.
Glaze and Serve: Drizzle or pour the espresso cream cheese glaze evenly over the cooled bread. Slice the bread, serve, and enjoy this deliciously rich and creamy treat with your favorite coffee or tea.

Notes

Using both parchment paper and nonstick spray ensures the bread won’t stick to the pan and comes out easily.
Do not overmix the batter once dry ingredients are added to keep the bread tender and moist.
You can substitute Greek yogurt with sour cream if desired, as it will provide similar moisture and tang.
Adjust the amount of espresso powder in the bread and glaze to control the coffee flavor intensity.
For a non-alcoholic version, replace Irish cream liqueur with brewed strong coffee or milk with a touch of vanilla extract.
Store any leftover bread covered at room temperature for up to 3 days or refrigerate for up to a week.
The glaze can be made ahead and stored refrigerated, just bring to room temperature and stir before glazing.

Prep Time: 20 minutes
Cook Time: 55-60 minutes
Category: Dessert, Bread
Method: Baking
Cuisine: Irish-American

Keywords: Bailey's chocolate bread, espresso cream cheese glaze, Irish cream dessert bread, chocolate loaf cake, coffee-flavored dessert, cocoa espresso bread