Get ready for an incredibly decadent treat with this Chocolate Baileys Bread topped with a luscious Espresso Cream Cheese Glaze! This isn’t just any chocolate bread; it’s infused with smooth Irish cream liqueur (like Bailey’s!), enriched with cocoa and espresso powder, studded with chocolate chips, and made wonderfully moist with Greek yogurt. I absolutely adore this Chocolate Baileys Bread because it’s the perfect rich, slightly boozy accompaniment to a big cup of coffee or tea. It feels special enough for a celebration (perfect for baking on this May 1st holiday!) but is easy enough to whip up whenever you crave serious indulgence.
Why You’ll Love This Chocolate Baileys Bread
- Rich and Decadent: Deep chocolate flavor enhanced by Irish cream and espresso – truly indulgent!
- Incredibly Moist: Greek yogurt, oil/butter, and milk ensure a super moist and tender crumb.
- Amazing Glaze: The espresso cream cheese glaze, also spiked with Irish cream, is tangy, sweet, and the perfect finishing touch.
- Easy Quick Bread: Simple “mix wet, mix dry, combine” method makes it easy to prepare.
- Perfect for Coffee Lovers: The combination of chocolate, coffee, and Irish cream is a classic winner.
Ingredients for Chocolate Baileys Bread
Here’s what you’ll need to bake this decadent loaf. The full list with measurements is in the recipe card below.
Bread
- All-purpose flour (Dry Ingredient)
- Unsweetened cocoa powder (Flavoring/Coloring)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Espresso powder (Flavoring)
- Unsalted butter, melted and slightly cooled (Fat)
- Large eggs, room temperature (Binder)
- Granulated sugar (Sweetener)
- Loosely packed light brown sugar (Sweetener)
- Plain Greek yogurt*, room temperature (Dairy) (Can sub sour cream)
- Vanilla extract (Flavoring)
- Irish cream liqueur (like Bailey’s) (Liquor) (Specific brand mentioned)
- Whole milk, room temperature (Dairy)
- Dark chocolate chips or chunks (Chocolate)
Espresso Cream Cheese Glaze
- Cream cheese, softened (Dairy)
- Espresso powder (Flavoring)
- Vanilla extract (Flavoring)
- Powdered sugar (Sweetener)
- Irish cream liqueur (like Bailey’s) (Liquor) (Specific brand mentioned)
- Whole milk or cream (start with 2 tbsp) (Liquid)
(Note refers to original recipe suggestion on yogurt type) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the rich Baileys and espresso flavors in this Chocolate Baileys Bread, but feel free to experiment:
- Different Liqueur: Use Kahlua (coffee liqueur), RumChata, or another creamy liqueur instead of Irish cream.
- Non-Alcoholic: Replace the Irish cream in the bread and glaze with more milk or a non-dairy creamer plus a little extra vanilla or rum extract (non-alcoholic version) for flavor depth.
- Add Nuts: Fold in ½ cup of chopped walnuts or pecans along with the chocolate chips.
- Different Chips: Use white chocolate chips, peanut butter chips, or espresso chips.
- Orange Zest: Add the zest of one orange to the batter for a chocolate-orange twist.
How to Make Chocolate Baileys Bread
Let me show you how easy it is to make this indulgent Chocolate Baileys Bread:
Prep Oven and Pan
- First, I preheat my oven to 350°F (175°C).
- I line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal. I also spray the pan (and parchment) liberally with nonstick cooking spray. I always do both to be safe with loaves like this! I set the pan aside.
Mix the Batter
- Combine Dry Ingredients: In a medium bowl, I whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and espresso powder until well combined and free of lumps. I set this aside.
- Combine Wet Ingredients: In a separate large mixing bowl, I whisk together the melted (and slightly cooled) butter, the large eggs, granulated sugar, and loosely packed brown sugar until smooth.
- I add the Greek yogurt (or sour cream), vanilla extract, Irish cream liqueur, and whole milk to the wet ingredients and whisk again until thoroughly combined.
- Combine Wet and Dry: I add the dry ingredients to the wet ingredients. Using a rubber spatula, I gently fold them together just until combined. A few streaks of flour are okay – avoid overmixing!
- Fold in Chocolate Chips: Lastly, I fold in the dark chocolate chips or chunks until evenly distributed.
Bake the Bread
- I pour the thick batter into the prepared loaf pan and smooth the top out evenly with my spatula.
- I bake for 55-60 minutes, or until the center is set (doesn’t look wet or wobbly) and a long wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Tip: If the top starts to brown too quickly towards the end, I loosely tent the loaf pan with aluminum foil for the last 15-20 minutes of baking.
Cool the Bread
- I let the Chocolate Baileys Bread cool in the loaf pan on a wire rack for about 20 minutes.
- Then, I carefully use the parchment paper overhangs to lift the loaf out of the pan and place it directly on the wire rack to cool the rest of the way completely. Cooling fully is essential before glazing!
Make the Glaze
- While the bread cools, I make the delicious espresso cream cheese glaze. In a medium bowl, I combine the softened cream cheese, espresso powder, and vanilla extract. I beat this with an electric mixer until combined and smooth.
- I gradually add the powdered sugar, beating on low speed until incorporated, then increase the speed until combined.
- Lastly, I add the Irish cream liqueur and start with 2 tablespoons of the whole milk or cream. I beat for a couple of minutes until no lumps remain and the glaze is smooth and fluffy. If the glaze seems too thick to drizzle, I add the extra tablespoon of milk/cream and beat again until it reaches a nice, pourable consistency.
Glaze and Serve
- Once the loaf is completely cool, drizzle glaze over top.
- Slice and serve!
Tips and Tricks for the BEST Chocolate Liqueur Bread
Here are my secrets for making this Chocolate Baileys Bread truly exceptional:
- Room Temperature Ingredients: Using room temperature eggs, yogurt, and milk helps the batter emulsify properly, leading to a better texture. Softened cream cheese is key for a smooth glaze.
- Cool Melted Butter: Ensure the melted butter has cooled slightly so it doesn’t cook the eggs when combined.
- Don’t Overmix: Mix the batter just until the dry ingredients disappear. Overmixing develops gluten, making quick breads tough.
- Proper Pan Prep: Greasing and flouring (or using parchment) is crucial for easy release from the loaf pan.
- Cool Completely Before Glazing: This is vital! Glazing a warm loaf will result in a melted, absorbed glaze instead of a pretty topping.
How to Serve
This Chocolate Baileys Bread is fantastic served anytime! Enjoy it:
- With Coffee: The absolute perfect pairing for breakfast, brunch, or an afternoon treat.
- As Dessert: A rich and satisfying dessert, perhaps slightly warmed with a dollop of whipped cream or scoop of vanilla ice cream.
- As a Snack: A decadent pick-me-up.
- For Gifting: Wrap up a loaf nicely for a wonderful homemade gift (especially for coffee/Bailey’s lovers!).
Serve at room temperature.
Make Ahead and Storage
- Make Ahead: This bread tastes even better the day after baking as the flavors meld and the moisture settles.
- Storage: Once completely cool, store the glazed or unglazed Chocolate Baileys Bread, wrapped well in plastic wrap or in an airtight container, at room temperature for up to 3 days. Due to the cream cheese glaze, storing in the refrigerator for up to 5 days is also recommended, especially in warmer climates. Let slices come to room temperature before enjoying.
- Freezing: This bread freezes beautifully! Wrap the cooled, unglazed loaf tightly in plastic wrap, then again in foil or place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature before glazing.
FAQs about Chocolate Baileys Bread
- Can I use a different Irish Cream Liqueur?
- Yes, any brand of Irish cream liqueur will work well in this recipe.
- Can I make this recipe non-alcoholic?
- Yes! Replace the Irish cream liqueur in both the bread and the glaze with an equal amount of milk, non-dairy milk, or cold coffee. You might add an extra ½ teaspoon of vanilla or a drop of rum extract (non-alcoholic type) for added flavor complexity.
- My glaze is lumpy. What went wrong?
- Ensure your cream cheese was fully softened to room temperature before beating. Sifting the powdered sugar can also help prevent lumps. Beat the mixture thoroughly until completely smooth.
Enjoy this rich, moist, decadent, and incredibly flavorful Chocolate Baileys Bread with Espresso Cream Cheese Glaze! It’s a true treat for grown-ups.
Print
Bailey’s Chocolate Bread with Espresso Cream Cheese Glaze
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10–12 slices 1x
- Category: Bread, Breakfast, Dessert, Quick Bread
- Cuisine: American, Irish-Inspired
Description
This rich chocolate quick bread is infused with Irish cream liqueur and topped with a decadent espresso cream cheese glaze! It’s the perfect accompaniment to a big cup of coffee for breakfast, dessert, or a snack.
Ingredients
Scale
For the Chocolate Irish Cream Bread:
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1/2 cup plus 2 tablespoons (60g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon instant espresso powder
- 14 tablespoons (1 3/4 sticks, 198g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) loosely packed light or dark brown sugar
- 1/2 cup plain Greek yogurt* (or sour cream), room temperature
- 1 teaspoon vanilla extract
- 1/2 cup Irish cream liqueur (such as Bailey’s)
- 1/2 cup whole milk, room temperature
- 3/4 cup dark chocolate chips or chunks
For the Espresso Cream Cheese Glaze:
- 4 ounces (1/2 block) cream cheese, softened
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- 1 cup (120g) powdered sugar (confectioners’ sugar), sifted
- 2 tablespoons Irish cream liqueur (such as Bailey’s)
- 2–3 tablespoons whole milk or cream (start with 2)
Instructions
. Make the Bread:
- Preheat and Prep: Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal. Spray liberally with nonstick cooking spray. Set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and 1 teaspoon instant espresso powder until combined. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted (and slightly cooled) butter, granulated sugar, and brown sugar until smooth. Add the room-temperature eggs and whisk until combined. Whisk in the room-temperature Greek yogurt, vanilla extract, Irish cream liqueur, and milk until thoroughly combined.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Mix with a rubber spatula until just combined. Do not overmix.
- Fold in Chocolate Chips: Gently fold in the dark chocolate chips or chunks.
- Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-60 minutes, or until the center is set, not wobbly, and a wooden toothpick inserted into the center comes out clean (or with a few moist crumbs). Check around 50 minutes, as bake times vary.
- Cool: Let the bread cool in the pan on a wire rack for 20 minutes. Then, use the parchment paper overhang to lift the loaf out of the pan and let it cool completely on the wire rack before glazing.
2. Make the Glaze:
- Beat Cream Cheese: In a medium bowl, combine the softened cream cheese, 1 teaspoon instant espresso powder, and 1 teaspoon vanilla extract. Beat with an electric mixer until smooth and combined.
- Add Sugar: Gradually add the sifted powdered sugar, beating on low speed until incorporated, then increase speed and beat until combined.
- Add Liquids: Add the 2 tablespoons of Irish cream liqueur and 2 tablespoons of milk (or cream). Beat for a couple of minutes until smooth and no lumps remain.
- Adjust Consistency: If the glaze seems too thick, add the extra tablespoon of milk (or more, 1 teaspoon at a time) and beat again until it reaches a thick but pourable/drizzle-able consistency.
3. Glaze and Serve:
- Once the bread is completely cool, pour or drizzle the glaze over the top, letting it drip down the sides.
- Slice and serve.
Notes
- Greek Yogurt Substitute: Full-fat sour cream can be substituted for Greek yogurt. Ensure it’s at room temperature.
- Room Temperature Ingredients: Using room-temperature eggs, yogurt, and milk helps create an evenly mixed batter.
- Espresso Powder: Use instant espresso powder for flavor in both the bread and glaze.
- Cooling: Ensure the bread is completely cool before glazing, or the glaze will melt and slide off.
- Storage: Store glazed bread covered at room temperature for up to 3 days or in the refrigerator (due to the cream cheese glaze) for up to 5 days.