Chocolate Bread Recipe
Do you ever find yourself wondering if your morning muffin or breakfast bread might be so sweet that it could actually qualify as a dessert?
This happens to me all the time! And I’m totally okay with it!
Remember the Lemon Coconut Muffins I made a while ago? You know, the ones I said should really be called cupcakes? Those are a perfect example!
So today I’m simply adding to my sweet breakfast repertoire with this utterly divine Chocolate Bread. And yes, you can also bake it in a cake pan, frost it, and celebrate a birthday with it! (Though, I tend to feel really good about having it in the morning with my coffee.)
I say we all invite a few friends over this weekend to share it, and we’ll simply call it a “snack!”
Great! It’s a plan!
2-1/4 cups all-purpose flour
3/4 cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1-1/2 cups buttermilk
1/4 cup plain yogurt
1/4 cup brewed dark coffee
2 teaspoons vanilla extract
3 tablespoons melted butter
2 cups semi-sweet chocolate shavings, chips or chunks
- Preheat the oven to 350 degrees F, and grease an approximately 11-inch loaf pan with butter and add a light coating of flour.
- In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Make a well in the middle and set aside.
- In a medium-sized mixing bowl, gently whisk buttermilk, yogurt, brewed coffee, vanilla and egg. Pour this in the well in the dry ingredients and mix only until combined. Fold in the melted butter, followed by the chocolate chips.
- Pour the batter into the prepared pan, and bake in the preheated oven until the bread becomes solid (it should no longer jiggle if you move the pan around), and is slightly cracked on top, 45 minutes to 1 hour.
- Let the bread rest in the pan for at least 20 minutes or so. Then use a large plate or baking sheet to invert the bread to remove it from the pan. Wait about an hour before attempting to slice the bread. It should be cooled almost completely.
Of course you can make these if muffin pans, too! (The cooking time will be less, maybe 30 minutes or so.)
©2012 Cooking On The Weekends/BlazingBright, Inc.
3 hours ahead: Make the batter and bake the bread.
This bread will keep wrapped tightly in the refrigerator for about 4 days, and in the freezer for a couple of weeks.