Eggless Mocha Oats Loaf | Whole Wheat Tea-Time Loaf | Chocolate & Oats Loaf

Eggless Mocha Oats Loaf | Whole Wheat Tea-Time Loaf | Chocolate & Oats Loaf

Course Breakfast, Dessert, Snack

Cuisine International

Keyword easy breakfast bread with oats, Mocha bread, Mocha oats loaf, oats and chocolate loaf, Quick bread with oats and chocolate, Whole wheat and jaggery loaf cake

Prep Time 15

Cook Time 50

Resting time 10

Total Time 1 15

Servings servings

Calories 263kcal

Equipment

Measuring cups and spoons
Convection oven
Whisk and spatula
Bowls for mixing the batter
Weighing Scale for measuring ingredients
Baking tray/pan

Ingredients

225 grams whole wheat flour Please read notes
125 grams whole oats
25 grams cocoa
2 teaspoon baking powder Please read notes
½ teaspoon baking soda Please read notes
¾ cup oil
3 tablespoon instant coffee
225 grams white sugar Can be substituted with jaggery, add ¼ cup extra.
210 ml buttermilk

Nuts and seeds

50 grams pumpkin seeds
50 grams walnuts

Toppings

30 grams walnuts
10 grams pumpkin seeds

Instructions

Preheat the oven to 160C. Take flour, oats, cocoa in a wide bowl. Mix it well using a whisk to get a homogeneous mixture.
Mix instant coffee with ¼ cup hot water, mix and keep aside.
Take buttermilk in another bowl, wash the buttermilk measured cup with ¼ cup water and add that too. To this now add baking powder and baking soda , whisk well to dissolve.
Keep this mixture aside for 2 minutes, as it will turn frothy and create some volume. To this add oil and coffee and mix.
Add dry ingredients to wet, in batches and fold in using a spatula. Finally add in the nuts and seeds and mix gently.
At this point, if you feel the batter is too tight to mix, add ¼ cup warm water and mix.
Prepare a loaf pan/muffin pan by lining it with parchment. Pour the prepared batter into the pan, smoothen the top using the spatula. Add some nuts and seeds on top as garnish.

Baking Suggestions

If baking as single large loaf, it will take around 45-50 minutes to bake. If baking as muffins or as mini loaves, it will take 25-30 minutes. I would suggest to keep an eye on them from 25 minutes.
Bake these loaves in the preheated oven until the skewer inserted in the middle comes put clean.
Once done, remove the loaf from the oven. Transfer it onto a wire race to cool completely.

Storing Suggestions

The loaves stay good on the kitchen counter for a day.
If storing for more, i suggest refrigerating in an air-tight container for 4-5 days.
If serving from the refrigerator, reheat for 20 seconds and serve warm.

Notes

i have baked this mocha loaf 4 times last week.
First time i baked with white sugar and 1 cup of wheat flour (150 grams) . I added the baking powder and soda into the dry mix. Loved the final loaf, it was a bit dense like a banana bread but delish.
Second time i increased the flour to 1.5 cups (225 grams) and used jaggery instead of white sugar.
I also mixed the baking powder and soda into buttermilk and sugar mix. Waited for it to turn fluffy and then added the dry ingredients. Felt the loaf had a fluffy texture. Kids prefered the fluffy texture more to the dense mix.

Nutrition