Cocoa-Nut Bread
Yield
servingsPrep
25 minCook
65 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups | unbleached all-purpose flour |
|
| 1 ½ | cups | sugar |
|
| ⅓ | cup | cocoa powder |
|
| 3 ½ | teaspoons | baking powder |
|
| 1 | teaspoon | salt |
|
| 1 | large | eggs |
|
| 1 ¼ | cups | milk |
|
| ½ | cup | vegetable oil |
|
| 1 | cup |
nuts
finely chopped |
|
Trans-fat Free, High Fiber
Directions
Preheat the oven to 350℉ (180℃).
Grease and flour a 9 X 5 X 3-inch loaf pan.
In a large bowl, combine all of the ingredients except the nuts.
Beat with a spoon for 30 seconds, then stir in the nuts.
Pour the batter into the prepared pan.
Bake for 65 to 70 minutes or until a wooden pick, inserted in the center, comes out clean.
Cool, on a wire rack in the pan, for 10 minutes then remove the loaf from the pan.
Wrap tightly in Aluminum foil and cool completely before cutting.
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