Husband-Tested
in Alice’s Kitchen
Makes
one 9”X5” loaf
The
recipe author describes this quick bread as a loaf cake inspired by pain
d’epice, but made with cocoa and espresso powder rather than spices and
honey. I prepared this for my family for
the holidays as a breakfast treat. I was
delighted that both my grandchildren absolutely loved it. Each morning, Sandrita and I had it toasted
and spread with Chocolate Nut Butter Hummus and Luis had it un-toasted
and unadorned. (I also ate a sliced
apple with it while the children ate bananas.) This bread, once completely
cooled, freezes beautifully. It’s
definitely a keeper and will now become a holiday breakfast tradition.
Cooking oil
spray
2 cups
all-purpose flour
1 cup white
whole-wheat flour or whole wheat flour
2 ½ teaspoons
baking powder
½ teaspoon sea salt
or kosher salt
4 Tablespoons good quality cocoa powder
(I use dark cocoa powder.)
½ teaspoon
cinnamon
¼ cup unsalted
butter, melted
1 cup sugar
1 Tablespoon instant
espresso powder
1 large egg
1 ½ cups milk
Preheat the
oven to 350F. Spray a 9”X5” loaf pan with
cooking oil and set aside. (I used a parchment paper loaf liner and sprayed
it with cooking spray. You could
probably butter the pan and sprinkle in some unsweetened cocoa powder, tapping
out the excess to prepare the pan.)
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 the
batter to the prepared loaf.
Bake for 50-60
minutes, until the top is dry and is slightly cracked. (I also checked using a toothpick in the
center of the loaf.)
Cool in the pan
for 10 minutes.
Remove the loaf
from the pan to a cooling rack and cool completely before slicing.
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