Wake-Up Cocoa Quick Bread

Recipe from SmallKitchenCara via Food52

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.