Chocolate Bread

Last weekend was crazy busy. We had our annual Brew-o-Ween party that brought together a lot of our friends and plenty of brews. I had every good intention of posting all of the recipes and photos, but, well, I got tired! I’ll probably be posting some of the recipes later in the month. I did make my butternut squash/spinach empanadas that I posted here previously and they were a big hit. If you haven’t tried these little pockets of tasty veggies, I suggest you get around to it soon!

Later this weekend we are heading out to my mother-in-law’s house. The Dude generously volunteered me to make a dessert. Since it has been such a crazy week with work, and I was counting on chilling out this weekend, I decided to go for simple, delicious and easily transportable. That means, CHOCOLATE BREAD! Oh kids, you are gonna love this one. So easy to make and so darned tasty. Just remember when you make this that it needs to sit overnight after it’s baked. The flavors really intensify. Swoon…. chocolate. Enough said, let’s make this!

Chocolate Bread

  • 2 cups all purpose flour
  • 1 cup sugar
  • 3 TBSP unsweetened cocoa powder
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1-1/4 cups milk
  • 1/2 cup vegetable oil
  • 1 cup  semi-sweet chocolate pieces

Pre-heat oven to 350 degrees F. Grease the bottom and 1/2″ up the sides of a 9 x 5 x 3 inch loaf pan. Line the bottom with parchment paper and grease the paper. Set aside.

In a large bowl stir together your flour, sugar, cocoa powder, baking powder and salt. Make a well in the center and set aside.

In another bowl beat your egg and add in the milk and oil. Add the egg mixture to the flour all at once. Mix until just combined (batter should be lumpy). Fold in the chocolate chip pieces.

Pour into your prepared pan and spread evenly. Bake in the pre-heated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Seriously, this is the easiest, most delicious chocolate bread.

Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack. Rap in aluminum foil and let rest overnight. You can dust it with powdered sugar or serve a slice with some french vanilla ice cream. I also am thinking we could cube this and make a fabulous bread pudding too. Enjoy!

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About Eileen Dominick Long

Diva, dog lover, and main squeeze to the Dude.
This entry was posted in Desserts and Sweets and tagged , . Bookmark the permalink.

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