I woke up on Sunday morning dreaming of this bread. A just-slightly sweet quick bread filled with a bit of chocolate and a touch of malted milk powder.
You don’t need the malted milk powder if you don’t have any. The flavor it adds is very faint, and I’m sure it would be just as delicious without it. Fair warning though: you probably won’t need as much milk if you leave it out!
We’ve been enjoying this bread for breakfast, mixed into some Greek yogurt. And a slightly warmed slice makes a perfect snack. Sad to say, the loaf is already 3/4 gone.
Time to make some more?
Chocolate Malt Bread
Makes one 9×5″ loaf
Adapted from a King Arthur Flour recipe
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup malted milk powder (optional)
1/4 cup olive oil
3/4 cup brown sugar
1 cup unsweetened applesauce
3/4 cup milk
1 teaspoon vanilla
Preheat the oven to 350F, and grease and flour a 9×5″ loaf pan.
Mix the flours, baking powder, baking soda, salt, cocoa powder and malted milk powder together in a large bowl. Create a well in the center.
In a second mixing bowl, combine the oil, sugar, applesauce, milk and vanilla. Beat until blended.
Pour the wet ingredients into the well of the dry ingredients. Stir until completely blended. Pour into the loaf pan.
Bake for 40-50 minutes, or until the edges pull away from the pan and a knife inserted into the center of the loaf comes out clean. Cool on a wire rack for 10 minutes.
Run a knife around the edges of the pan, then turn out the loaf onto the wire rack to finish cooling.
What is your favorite quick bread flavor or recipe?