Cocoa Quick Bread

Name: Cocoa Quick Bread
Yield: One 9 x 5 x 3-inch loaf, about 10 servings
Cuisine: American
Ingredients: 4 tablespoons unsalted butter, melted, or mild vegetable oil such as safflower; ¾ cup sour cream; 4 tablespoons unsalted butter, melted, or mild vegetable oil such as safflower; 4 tablespoons unsalted butter, melted, or mild vegetable oil such as safflower; ½ teaspoon salt; ½ teaspoon ground cinnamon; ½ teaspoon baking powder; ½ teaspoon baking soda; ¾ cup light brown sugar; 4 tablespoons unsalted butter, melted, or mild vegetable oil such as safflower; ¼ teaspoon ground cloves; 2 large eggs; ¼ cup alkalized (Dutch process) cocoa powder; 1¾ cups unbleached all-purpose flour

Preparation info

One 9 x 5 x 3 inch loaf, about
10
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

This rich, chocolate-flavored quick bread is a good tea or afternoon bread with a spread of tart raspberry jam, butter, or cream cheese.

Ingredients

1¾ cups unbleached all-purpose flour
¼ cup alkalized (Dutch process) cocoa powder
½

Americas
United States
Vegetarian
Bread

Method

Set a rack at the middle level of the oven and preheat to 375 degrees.
Sift flour, cocoa, baking powder and soda, salt, and spices together into a mixing bowl; stir well to combine.
In a separate bowl, whisk the eggs and whisk in the sugar. C