I picked up the Better Homes and Gardens Fall Baking magazine and fell instantly in LOVE with the recipes! I look forward to baking in the Fall...and like always, I start my baking early. It's so hard to wait with all of these mouth watering, tummy tempting recipes!
While digging through my freezer, in an attempt to make out a Fall/Winter grocery list, I came across a bag of chocolate chips. And what a coincidence...it was just after finding the Chocolate Bread recipe in this magazine!
2 cups all-purpose flour
1 cup sugar
3 TBSP unsweetened cocoa powder
1 TBSP baking powder
1/2 tsp salt
1 1/4 cups milk
1/2 cup vegetable oil
1 cup semisweet chocolate pieces
Preheat oven to 350*
Grease bottom and 1/2 inch of sides of 9 x 5 loaf pan.
Line bottom of the pan with wax paper or parchment paper, then grease the paper.
In a large bowl, stir together flour, sugar, cocoas powder, baking powder, and salt.
Make a well n the center of the flour mixture and set aside.
In a medium bowl, beat egg with a fork, stir in milk and oil.
Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into pan, spreading evenly.
Bake for 45 - 50 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes.
Remove from pan and remove paper.
Wrap and store over night for easier slicing.
I didn't. It was cool enough to slice without it crumbling.
268 calories per serving