Why is it always when I write a really good blog post, my computer restarts due to overheating and erases the blog post completely, forcing me to do it over again!?
Let me start this before my computer goes haywire again:
Over the years, I have seen many limited edition flavors of Pepperidge Farm bread at my local supermarket: strawberry bread, caramel apple bread, blueberry bread, banana bread, French toast bread, even chocolate chip bread. But never chocolate bread!
So I decided to show you how to make your own chocolate bread. It's quick because instead of yeast, it uses baking powder and baking soda to rise and bake the dough.
My inspiration for this recipe is from http://www.tasteofhome.com/recipes/chocolate-quick-bread. I didn't realize this recipe was rated two stars(out of five), but that was based off of one review that's 5 years old. The reviewer said the bread was too dry and crumbled easily. Also, I didn't use pecans in the bread because i wanted the bread to be a bona fide chocolate bread.
I sort of agree with this reviewer, however, I'm looking at the bright side of things. The bread wasn't too dry and it's nothing your favorite jam, jelly, butter, or spread can't fix. As for the crumbly bread, it crumbled easily but that makes my job easier when it comes to making the chocolate breadcrumbs for my upcoming chocolate mole chicken meatloaf video.
45 minutes into the cooking process, I could smell something like chocolate chip cookies throughout my home. I liked the bread. It had the texture of cake and the melted dark chocolate chips reminded me of lava cake.
This is the first time I used buttermilk in this recipe. I learned my lesson from my chocolate cream pie debacle last Christmas(I used butter and milk instead of heavy whipping cream and all I got was a pudding inside a pie crust) to follow the recipe when it comes to dairy ingredients.
You will need:
For the cooking equipment:
A large bowl
A medium bowl
A loaf pan
Nonstick cooking spray
A baking tray
For the bread:
1 3/4 cups of all-purpose flour
1/2 cup of cocoa powder
1 tsp. of baking soda
1 tsp. of baking powder
1 tsp. of salt
1 cup of granulated sugar
1/2 cup of softened butter
1 cup of buttermilk
1/2 cup of dark chocolate chips
1. Put the first 5 ingredients into a large bowl. Mix all the ingredients together until well-combined.
2. Put the butter and sugar into a medium bowl and cream the two together.
3. Beat 1 egg at a time and put the insides of the egg into the medium bowl. Mix the egg into the butter-sugar mixture. Repeat this process for the second egg.
4. Add the buttermilk to the contents of the medium bowl and mix everything together until well-combined.
5. Pour the butter mixture into the flour mixture. Mix everything together until you get a dough that is not too liquidy but not too hard either.
6. Fold the dark chocolate chips into the dough.
7. Spray a loaf pan with nonstick cooking spray.
8. Pour the dough into the loaf pan.
9. Put the loaf pan on a baking tray and bake in a 350 degree Fahrenheit oven for 55-60 minutes, or until the dough is fully cooked(see the note about poking the loaf with a fork to test for doneness).
10. Take the loaf out of the oven when it is done baking. Let the loaf cool down at room temperature for 10 minutes.
11. Top with jam, jelly, butter, or spread. Alternatively, you can eat the bread as is. Bon appetit!
Note: Poke a fork through the loaf to see if it is done. If the fork comes out clean, it's done baking. Otherwise, the bread can use a few more minutes in the oven.