Copycat Cheesecake Factory Brown Bread

This Copycat Cheesecake Factory Brown Bread recipe allows you to bring that same cozy, restaurant-style experience right into your own kitchen. We’re talking tender texture, subtle sweetness, and that signature dark color, so it’s perfect for slathering with butter or dipping into soup.

Butter being spread on a slice of bread.

We’ve been making this recipe for years whenever we’re craving that nostalgic Outback appetizer without leaving the house. There’s something so comforting about the smell of fresh bread baking, and this one has the bonus of cocoa, coffee, honey, and molasses working together to make a truly unique loaf. It’s one of those recipes that makes the whole kitchen smell like a bakery.

If bread baking is your love language, you’ll want to check out our Country White Bread, No Knead Dutch Oven Bread, and Homemade Hawaiian Rolls for more inspiration. Each one is just as beginner-friendly as this recipe, so you can keep your bread basket full all week long.

Loaves of bread on a wooden cutting board.

Why You’ll Love This Recipe

  • Restaurant-worthy flavor: Tastes just like the bread you get at the famous restaurant. Soft, rich, and slightly sweet.
  • Beautiful presentation: The dark cocoa-and-coffee coloring makes each loaf look bakery-perfect.
  • Perfect for sharing: This recipe makes six mini loaves, ideal for family dinners or gifting.
  • Freezer-friendly: Bake now, freeze later, and enjoy fresh bread any time you want.

Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

Bowls of ingredients labelled with text on a counter.

The secret to this bread’s signature taste and color comes from a mix of whole wheat flour, cocoa powder, and a touch of instant coffee. Honey and molasses bring a natural sweetness and depth of flavor, while bread flour ensures a soft, chewy texture. Instant yeast speeds up the rising time, and optional rolled oats on top give each loaf a rustic finish.

Variations

  • Make it round: Shape the dough into rounds instead of long loaves for rustic dinner rolls.
  • Add seeds: Sprinkle with sesame or sunflower seeds instead of oats for a nutty crunch.
  • Go dairy-free: Swap the butter for olive oil or coconut oil.
  • Mini sliders: Shape into small rolls for sandwich buns or sliders.

Instructions

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

Yeast, sugar, and water in a stainless steel mixing bowl.
  1. Activate yeast with warm water and sugar.
Dry ingredients in a glass mixing bowl.
  1. Mix dry ingredients: whole wheat flour, cocoa, coffee, brown sugar, and salt.
Wet ingredients in a stainless steel mixing bowl.
  1. Stir honey, molasses, and butter into yeast mixture.
Flour being added to wet ingredients in a mixing bowl.
  1. Knead in whole wheat mixture, then bread flour, until dough is smooth.
Dough rising in a glass mixing bowl.
  1. Let dough rise until doubled. Shape into loaves, top with oats, and let rise again.
Oats being sprinkled on top of dough on a baking sheet.
  1. Bake until edges are golden, then serve warm.

Expert Tips

  • Use a kitchen scale to divide dough evenly into six loaves.
  • Don’t skip the coffee; it enhances the cocoa without making the bread taste like coffee.
  • For the softest texture, avoid adding too much extra flour during kneading.
  • Let the bread cool slightly before slicing to avoid a gummy texture.

Frequently Asked Questions

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I make this bread ahead of time?

Yes! You can shape the loaves, refrigerate overnight, and bake the next day. Just let them come to room temperature before baking.

Can I freeze the baked bread?

Absolutely. Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw and reheat before serving.

Do I need a stand mixer for this recipe?

No, you can knead the dough by hand for about 10–12 minutes until smooth and elastic.

Two loaves on a cutting board.

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📖Recipe

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

Butter being spread on a slice of bread.

Copycat Cheesecake Factory Brown Bread

Copycat Cheesecake Factory Brown Bread has a tender texture, subtle sweetness, and that signature dark color. It's a great side dish for all your favorite meals.
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Course: Bread
Cuisine: American
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 8 Servings
Calories: 449kcal

Equipment

  • Stand mixer
  • small bowl
  • dough hook
  • baking sheet
  • plastic wrap or lightweight towel

Ingredients

  • 2 ½ cups warm water about 105-115℉
  • 2 ½ teaspoons instant yeast 1 packet
  • 2 Tablespoons sugar
  • 3 cups whole wheat flour
  • 2 ½ Tablespoons cocoa powder
  • 2 teaspoons instant coffee
  • 1 Tablespoon brown sugar
  • 1 teaspoon salt
  • ¼ cup honey
  • ¼ cup molasses
  • ¼ cup melted butter cooled
  • 3 cups bread flour
  • Cooking spray
  • ¼ cup rolled oats optional

Instructions

  • In a stand mixer, place the warm water, yeast and sugar. Give it a stir to help dissolve the sugar and activate the yeast. Let it sit for about 5 minutes, until the yeast starts to bubble.
  • In a small bowl, whisk together the whole wheat flour, cocoa powder, coffee, brown sugar and salt. Set aside.
  • Once the yeast has bloomed, add in the honey, molasses and melted butter and stir to combine.
  • Place the bowl into the stand mixer and use the dough hook.
  • Add in the whole wheat flour mixture and start the mixer on low.
  • Once the whole wheat mixture is incorporated, start adding the bread flour, starting with 2 cups of it.
  • Slowly continue to add it as the dough is kneaded until the dough starts to pull away from the sides of the bowl. This should take about 6-8 minutes.
  • Once the dough has formed a ball, spray a large bowl with cooking spray and place the dough in the bowl and cover with a clean dish towel.
  • Place the bowl in a warm area and allow the dough to rise for 50-90 minutes, it should double in size.
  • Once the dough has risen, punch it down and divide into 6 equal portions.
  • Shape into long loaves about 8-10 inches in length and place on a baking tray several inches apart.
  • Lightly wet the tops of the loaves and sprinkle the oats on top and gently press them into the dough. (Just brushing the tops of the loaves with wet fingers is enough.)
  • Cover the baking trays and let the loaves rise for about 30-45 minutes, again should double in size.
  • Preheat the oven to 375 degrees and bake the loaves for 20-22 minutes, just until the edges turn golden.
  • Remove and serve warm!

Notes

Store any leftovers in an airtight container for up to 4 days.

Disclaimer

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Serving | Calories: 449kcal | Carbohydrates: 84g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 349mg | Potassium: 450mg | Fiber: 8g | Sugar: 13g | Vitamin A: 184IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 3mg

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