Recipe by Annacia
I found this in a magazine promoting our Saskatchewan grains and had to try it. This bakes up with a wonderful texture and who doesn't love chocolate and spice? The magazine suggested spreading it with ginger marmalade which sounds wonderful. Slices of this bread will carry well in a packed lunch.
Top Review by Deantini
The spices come through very nicely, especially the ginger. It is a perfect loaf to make heading into Fall; since the flavours and aroma sort of are 'fall-ish'. I used low fat plain yogurt and sour cream. UPDATE - I have made this bread many times since my first review. Today I tried a reduced fat version containng 2 tbsp oil, 2/3 cup apple sauce (instead of butter) and 2/3 cup low fat yogurt (instead of sour cream). This shaved 500 cal off the recipe; the bread never last longer than 2 days in this house so I don't think it will get a chance to dry out.
- 73.94 ml unsalted butter, melted, plus more for greasing the pan
- 354.88 ml flour (spoon flour into a dry-measure cup and level off)
- 78.07 ml cocoa powder, sifted after measuring (Dutch-process or alkalized)
- 4.92 ml baking powder
- 2.46 ml salt
- 2.46 ml ground cinnamon
- 2.46 ml freshly grated nutmeg
- 2.46 ml ground ginger
- 2 large eggs
- 118.29 ml sugar
- 78.07 ml packed dark brown sugar
- 158.51 ml sour cream (low-fat sour or regular )
Directions See How It's Made
- Lightly grease loaf pan with a little unsalted butter, then line the bottom of the pan with parchment or wax paper cut to fit; butter the paper as well.
- Position a rack in the middle level of the oven; preheat to 350°F.
- Combine the flour, cocoa, baking powder, salt and spices in a bowl or on a large piece of parchment or wax paper.
- Whisk the eggs in a large bowl to break them up, then whisk in both sugars.
- Whisk for a minute, or until the mixture lightens, then whisk in the 5 tablespoons of butter and the sour cream.
- Add the flour mixture to the egg mixture all at once; gently whisk until smooth.
- Scrape the batter into the prepared pan and smooth out the top, pushing the batter evenly into the corners.
- Bake on the middle oven rack for 35 to 40 minutes, until the bread has risen and a toothpick or a narrow-bladed knife inserted into the center of the bread emerges clean.
- Transfer the pan to a wire rack to cool for 5 minutes, then unmold the bread and let it cool completely on the rack. When ready to serve, transfer to a cutting board.