Wake-up Cocoa Quickbread
Makes 1 loaf
This loaf cake/bread is firmer and less rich than the muffin-like loaf cakes that are often served at breakfast and brunch—inspired by the flavorful French pain d’epice rather than a dense banana or applesauce bread. As a result, you can eat more of it. Read the original post here.
3 cups flour
1 cup whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsweetened cocoa powder
1/2 teaspoon cinnamon
1/4 cup (4 tablespoons) unsalted butter, melted
1 tablespoon instant espresso powder*
1 cup sugar
1 1/2 cups milk
NOTE: if you don’t have espresso powder, you can substitute 1/2 cup of very strong brewed coffee for 1/2 cup of the milk to achieve the same mocha effect.
Preheat the oven to 350°F. Grease a loaf pan and set it aside.
Mix together the flours, baking powder, salt, cocoa, and cinnamon. In a separate bowl, combine the butter with the sugar and espresso powder. Add the egg, beating to distribute evenly, then pour in the milk. Using as few strokes as possible, stir in the dry ingredients.
Transfer to the loaf pan and bake for 50-60 minutes, until the top is dry and slightly cracked. Cool in the pan for 10 minutes, then remove to a rack and cool further before slicing.