Cocoa-Nut Bread
Submitted by suzanna
A chocolate quick bread loaded with chopped nuts. Mixed by hand in one bowl with no yeast or rising time. Wrap it in foil after baking and let it cool completely for clean, even slices.
YIELD
4 servingsPREP
25 minCOOK
65 minREADY
90 minThis cocoa-nut bread splits the difference between a loaf cake and a quick bread. It’s sweet enough to eat plain but not so sweet that it crosses into dessert territory. A thick slice with butter and coffee is hard to beat.
Everything gets mixed in one bowl with a spoon. No mixer, no kneading, no yeast. The cocoa gives the crumb a chocolatey depth while a full cup of finely chopped nuts adds texture and substance to every bite.
The trick is wrapping it tightly in foil after baking and letting it cool completely before slicing. Patience here means clean slices instead of a crumbly mess.
Kitchen Tips
- Use walnuts or pecans for the best pairing with cocoa; hazelnuts work too if you want something more European
- Let the loaf cool 10 minutes in the pan before turning out, then wrap in foil immediately
- This bread tastes even better the next day after the flavors have had time to settle
Ingredients
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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