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BISCUITS, SCONES, MUFFINS & QUICK BREADS

Sometimes, quick breads are just loaf cakes with healthier names. This may be one of those times. This delicious loaf is studded with chocolate chunks, and flavored with the deep notes of espresso and cocoa. Bake it up when it’s time to get your chocolate fix.

MAKES 8 TO 10 SERVINGS

1

3

⁄4 cups cake flour

1⁄3 cup dark cocoa powder1 teaspoon espresso powder

1

⁄2 teaspoon baking powder

1

⁄2 teaspoon salt

1⁄2 cup unsalted butter softened11⁄4 cups sugar2 eggs2 teaspoons vanilla extract

2⁄3 cup buttermilk1 cup dark chocolate chips

Preheat the oven to 350°F, and grease and flour a 9-by-5-inch loaf pan. In a bowl, whisk together the cake flour, cocoa powder, espresso powder, baking powder, and salt. In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs and vanilla until smooth. Beat in the flour mixture and buttermilk in alternating additions, starting and ending with the flour mixture, beating until well mixed before adding the next addition. Stir in the chocolate chips. Spread the batter evenly in the prepared loaf pan.

Bake until a cake tester inserted into the center of the bread comes out clean, 60 to 65 minutes. Let cool completely in the pan on a wire rack before removing, and cut into slices to serve.

CHOCOLATE–CHOCOLATE CHIP BREAD