Saskatchewan Chocolate Spice Bread

Recipe by Annacia
READY IN: 55mins
YIELD: 1 loaf




  • 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.