by SmallKitchCara
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SmallKitchCara's Notes:
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3 cups
flour
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1 cup
whole wheat flour
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2 1/2 teaspoons
baking powder
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1/2 teaspoon
salt
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4 tablespoons
good-quality, natural cocoa powder (I like Schaeffen Berger)
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1/2 teaspoon
cinnamon
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1/4 cup
unsalted butter, melted
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1 cup
sugar
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1 tablespoon
instant espresso powder
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1
egg
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1 1/2 cup
milk
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Preheat the oven to 350°F. Grease a loaf pan and set it aside.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!I made my tweaks and found this breakfast bread to be delightful! So did my husband and son. We like it plain or toasted and/or spread with butter, Biscoff spread, Nutella, or peanut butter. My tweaks: increase cocoa to mounded 1/3 c. (6-7Tbsp.); sub 1/2 c. milk for 1/2 c. plain greek yogurt; double the espresso powder -- you can juuuuuust taste it at this level; decrease white flour by 1/2 c. When you are assembling: first measure milk/yogurt then stir the whole wheat flour into it; let stand while you measure everything else. Proceed with mixing. DO NOT OVERBAKE. If you want more flavor in the bread so it is more snack/dessert-like, add another 1/2 tsp salt and 1 tsp vanilla. Hope you can enjoy it as much as we have!
The idea sounds delicious! I wonder, with more espresso powder, if you'd need your morning coffee? Breakfast and coffee in one slice! Can't wait to play with this! Will possibly add some vanilla yogurt to combat dryness complaints...
this was aweful. sorry, but the flour quantities are just wrong. thank goodness i read the comments and decreased the flour to 2 cups all purpose and 1 cup whole wheat. it still wasn't edible. i had to throw it out. maybe the flour should be cut back even more?
It really is more bread than cake, but you probably could cut it back a little more.
I made it as it reads. It was much too dry. Agree with drbabs about cutting flour back to 3 cups total. It also could use a tsp of vanilla.
Hi Cara--I made this to bring over to friends' houses today. I wanted a moister cake so I cut the flour back to 2 cups all purpose and 1 cup whole wheat. It was easy, beautiful, and a very big hit. Will definitely make it again.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
If the flour and measurement are WRONG why hasn't this recipe been corrected?