Chocolate Bread

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This weekend, I was pretty sick and bound to home. But, I saw a recipe from PureWow for Double-Chocolate Bread, started to feel a bit better, and had to make it. Only problem was, not being able to go out for a couple of the ingredients that I needed, I had to improvise a bit. Good news is, with my substitutions, it turned out great! My recipe will be below, but you can find the original here.

Here’s what you’ll need:

  • 1½ cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 black cherry greek yogurt (ends up being approximately 3/4 cup, you can use any type that you feel will go well with chocolate, or, the original recipe calls for sour cream if you have that)
  • 1 teaspoon vanilla
  • 1 cup dark-chocolate chips (optional, not included in my recipe)

Preheat the oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray. Sift the flour, cocoa powder, baking soda and salt into a large bowl.

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Add the oil, eggs, yogurt and vanilla, then mix with a whisk until well combined. The consistency will be airy, almost soufflé like.

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Pour the batter into the loaf pan. It should fill the pan a little more than halfway. I chose to sprinkle a sugar, espresso bean and chocolate mixture on top for some pizzazz (it’s a Trader Joe’s product that comes in a grinder). 

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Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Ta-da! Chocolate Bread.

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Now, it’s not going to be super sweet, or too desserty as it may sound. This ends up making for a great bread to use for french toast, or, just adding any sort of complimentary spread like jam, Nutella, peanut butter, etc will be great too! 

Recipe-friendly version:

Here’s what you’ll need:

  • 1½ cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 black cherry greek yogurt (ends up being approximately 3/4 cup, you can use any type that you feel will go well with chocolate, or, the original recipe calls for sour cream if you have that)
  • 1 teaspoon vanilla
  • 1 cup dark-chocolate chips (optional, not included in my recipe)

Preheat the oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray. Sift the flour, cocoa powder, baking soda and salt into a large bowl.

Add the oil, eggs, yogurt and vanilla, then mix with a whisk until well combined. The consistency will be airy, almost soufflé like.

Pour the batter into the loaf pan. It should fill the pan a little more than halfway. I chose to sprinkle a sugar, espresso bean and chocolate mixture on top for some pizzazz (it’s a Trader Joe’s product that comes in a grinder). 

Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Ta-da! Chocolate Bread.

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