By Maryland Jim on August 22, 2007
Photo by loof
Photo by loof
"It's been a while since I've made this bread but it is good."
Serving Size: 1 (105 g)
Servings Per Recipe: 8
"I love this tasty bread! I baked mine in 3 mini ceramic loaf pans so reduced the cook time to about 35 minutes. This bread had a great texture and had a nice chocolate flavor without being too sweet. Perfect with a cup of cinnamon coffee - thanks for sharing the recipe!"
"On a diet, so I made some changes that take this down to 160 calories per 1/8 loaf slice. Used whole wheat pastry flour, 1% milk, bulk Splenda instead of sugar, and unsweetened applesauce instead of oil. Turned out very nice, and made a nice treat for someone who has had no treats lately."
"This is good bread! It was a little on the dry side for me but it was still good. The bread turned out so nice, I think next time I make this, I will either add another egg or a little bit more milk Thanks for sharing your recipe. Made for PAC Spring 09"
"This was ok, but not great. It came out very dry and crumbly for me. Only one of my three kids liked it. Sorry."
"I agree with Mikekey. This is a good basic cocoa bread that is not too sweet, but went GREAT with some chocolate/cinnamon butter. The loaf turned out nicely, not too light and not too dense. We had this at Sunday School yesterday morning. It is a good bread for add in's, such as pecans, coconut, chocolate chips or even a peanut butter chip. Thanks Jim...it was good!!!"
"This is really a good bread. Not too sweet. The recipe lends itself to additions, also. I added chopped walnuts. Would be good with dried cherries or orange flavoring, or for the holidays, some peppermint extract."