Cocoa-Nut Bread
Yield
servingsPrep
25 minCook
65 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
unbleached all-purpose flour
|
|
| 355 | ml |
sugar
|
|
| 79 | ml |
cocoa powder
|
|
| 18 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 1 | large |
eggs
|
|
| 296 | ml |
milk
|
|
| 118 | ml |
vegetable oil
|
|
| 237 | ml |
nuts
finely chopped |
|
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.
