Dark Chocolate Espresso Bread

• 1-1/2 cup All Purpose Flour (I Use Gluten Free Pantry Flour)
• 1 cup Old Fashioned Oats (I Used Bob's Red Mill GF)
• 1/4 cups Dark Chocolate Cocoa Powder
• 1 box 5.9 Ounce Box Vanilla Pudding Mix
• 1/2 cups Brown Sugar
• 1/2 teaspoons Baking Powder
• 1 teaspoon Salt
• 4 Tablespoons Butter, Softened
• 1/2 cups Very Strong Freshly Brewed Coffee
• 1 cup Milk
• 2 whole Eggs, Beaten
• 1/2 cups Semi-sweet Chocolate Chips, Divided

1. Preheat oven to 350 F.
2. Combine the first seven ingredients (flour through salt) in a large bowl and mix well. Add in butter, coffee, milk, and eggs and mix to combine. Mixture will be pretty thick. Fold in half of the chocolate chips.
3. Pour into a greased 9x5 inch loaf pan. Top with remaining chocolate chips.
4. Bake for 1 hour. I would suggest keeping an eye on it around the 45 minute mark, as all ovens cook slightly different.

flour, oats, ubc, vanilla pudding mix, brown sugar, baking powder, salt, butter, freshly brewed coffee, milk, eggs, semisweet chocolate chips

Taken from tastykitchen.com/recipes/breads/dark-chocolate-espresso-bread/ (may not work)