Cold Brew Chocolate Orange Sourdough Bread (Moist Discard Breakfast Loaf)

Cold Brew Chocolate Orange Sourdough Bread (Moist Discard Breakfast Loaf)

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(A Moist Discard Breakfast Loaf That Shouldn’t Work… But Absolutely Does)

There are some flavor combinations that just make sense…

And then there are the ones that make you stop and say:

“Wait… coffee, chocolate, and orange… in sourdough?!”

And yet—here we are.

This Cold Brew Chocolate Orange Sourdough Bread is one of those recipes that surprises you in the best possible way. It’s rich, soft, and deeply flavorful, with smooth cold brew coffee, melty chocolate, and just enough bright citrus to lift everything up.

And the best part?

👉 It’s made with sourdough discard
👉 No long fermentation
👉 No complicated steps
👉 Just mix, bake, and enjoy

It’s the kind of loaf that feels a little indulgent… but still totally acceptable for breakfast.

☕ Why You’ll Love This Recipe

  • Uses up your sourdough discard (no waste!)
  • Moist, tender crumb—like a chocolate banana bread
  • Smooth coffee flavor without bitterness (thanks to cold brew)
  • Bright orange zest balances the richness
  • Perfect for breakfast, brunch, or an afternoon treat

🧾 Ingredients

Dry Ingredients

  • 210g all-purpose flour (1 ¾ cups)
  • 25g cocoa powder (¼ cup)
  • 150g sugar (¾ cup)
  • 5g baking soda (1 tsp)
  • 2g baking powder (½ tsp)
  • 3g salt (½ tsp)

Wet Ingredients

  • 120g sourdough discard (½ cup)
  • 120g cold brew coffee, cooled (½ cup)
  • 80g neutral oil or melted butter (⅓ cup)
  • 2 large eggs (≈100g)
  • 5g vanilla extract (1 tsp)
  • Zest of 1 large orange
  • 30–45g fresh orange juice (2–3 tbsp)

Mix-Ins

  • 130g chocolate chips (¾ cup)

👩‍🍳 Instructions

1. Prep

Preheat your oven to 350°F (175°C).

Line or grease a 9x5 loaf pan.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

  • Flour
  • Cocoa powder
  • Sugar
  • Baking soda and baking powder
  • Salt

3. Mix the Wet Ingredients

In a separate bowl, whisk together:

  • Sourdough discard
  • Cold brew coffee
  • Oil or melted butter
  • Eggs
  • Vanilla
  • Orange zest and juice

4. Combine

Pour the wet ingredients into the dry ingredients.

Gently mix until just combined—don’t overmix.

Fold in the chocolate chips.

5. Bake

Pour the batter into your prepared loaf pan.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

6. Cool

Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

👉 The flavor actually deepens as it cools—so try to wait before slicing!

🔥 Pro Tips for the Best Texture & Flavor

  • Use cold brew, not hot coffee → smoother, less bitter flavor
  • Don’t skip the orange zest → this is where the magic happens
  • For extra moisture:

    → swap 30g of the oil for Greek yogurt or sour cream
  • Don’t overmix → keeps the loaf soft and tender

🍊 Optional Variations

✨ Orange Sugar Swirl

Mix 30g sugar + orange zest, then swirl into the batter before baking.

☕ Mocha Boost

Add 1 tsp (3–5g) espresso powder for deeper chocolate flavor.

🍊 Orange Glaze

Mix:

  • 60g powdered sugar
  • 10–15g orange juice

Drizzle over the cooled loaf for a sweeter finish.

🌰 Add Some Crunch

Fold in 60–80g chopped pecans or walnuts for texture.

🧊 How to Store

  • Room temperature (covered): 2–3 days
  • Refrigerator: up to 5 days
  • Freezer: slice and freeze up to 2 months

👉 Tip: Warm slices slightly before serving = next level

💡 A Little Sourdough Wisdom

This is one of those recipes that reminds you:

Sourdough doesn’t always have to be long, slow, and structured.

Sometimes it’s about using what you have…

keeping things simple…

and creating something unexpectedly delicious.

DOWNLOAD the Recipe HERE

You May Also Love

If you’re enjoying baking with discard or exploring sweet sourdough recipes, you might also love:

Bake in Style with My Sourdough Sorcery Aprons

If you're going to make a little floury magic in the kitchen, you might as well do it in style. My Sourdough Sorcery aprons are designed for comfort, durability, and a touch of sourdough charm while you bake.

✨ Check out the aprons here and bring a little extra sorcery to your kitchen.

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FAQ's

Can I use regular coffee instead of cold brew?

Yes, you can—but cold brew is highly recommended. It has a smoother, less acidic flavor that blends beautifully with chocolate and orange. If you use hot brewed coffee, let it cool completely before adding it to the batter.

Can I make this without sourdough discard?

You can! Simply replace the discard with:

  • 60g flour + 60g water

You’ll still get a moist, delicious loaf, but without the subtle depth that sourdough adds.

Does this bread taste like coffee?

Not strongly. The cold brew enhances the chocolate flavor and adds depth rather than making the bread taste like a cup of coffee. It’s more of a rich, balanced background note.

What kind of chocolate works best?

Dark or semi-sweet chocolate chips work best for balance. If you prefer a sweeter loaf, you can use milk chocolate—but it will reduce the contrast with the orange.

Can I taste the orange, or is it subtle?

The orange is noticeable but not overpowering. The zest brings brightness and lifts the chocolate and coffee flavors. If you want a stronger orange flavor, you can add extra zest.

Can I add nuts to this recipe?

Absolutely. Chopped pecans or walnuts are a great addition and pair beautifully with the chocolate and coffee flavors. Add about 60–80g to the batter.

Can I make this into muffins instead of a loaf?

Yes! Divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18–25 minutes, or until set in the center.

How should I store this bread?

  • Room temperature (covered): 2–3 days
  • Refrigerator: up to 5 days
  • Freezer: up to 2 months (slice first for easy thawing)

Can I make this sweeter for dessert?

Definitely. You can:

  • Add an orange glaze
  • Increase the sugar slightly
  • Use milk chocolate instead of dark

This easily transitions from breakfast loaf to full-on dessert 😍