Preheat oven to 350 F. Line a 9 x 5″ loaf pan with parchment paper and spray with baking spray, set aside.

In a large bowl whisk the flour, dutch pressed cocoa powder,  baking powder espresso powder and salt together.

Then mix in the chocolate chips or chunks. Set aside.

In a separate bowl whisk the sugar, eggs, oil and vanilla extract until smooth.

Stir in the dry ingredients, alternating with the milk until the mixture is just combined. Do not over mix.

Pour the batter into the prepared loaf pan and smooth the top.

Bake the bread for 45-55 minutes. Use a skewer to test for doneness. Remove the bread from the pan and let cool on a wire rack.

While the bread is cooling make the espresso glaze. Combine the powdered sugar, cocoa powder, espresso powder in a small bowl, then whisk in the milk and the extract until smooth. Once the bread is cool drizzle the top with the glaze or pout over the top. Slice and enjoy.