Ingredients
-
5
-
1 1/2
-
1/3
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
2
-
1/2
-
1/3
-
2/3
-
-
-
Directions
Saskatchewan Chocolate Spice Bread, I found this in a magazine promoting our Saskatchewan grains and had to try it This bakes up with a wonderful texture and who doesn’t love chocolate and spice? The magazine suggested spreading it with ginger marmalade which sounds wonderful Slices of this bread will carry well in a packed lunch , The spices come through very nicely, especially the ginger It is a perfect loaf to make heading into Fall; since the flavours and aroma sort of are ‘fall-ish’ used low fat plain yogurt and sour cream UPDATE – I have made this bread many times since my first review Today I tried a reduced fat version containng 2 tbsp oil, 2/3 cup apple sauce (instead of butter) and 2/3 cup low fat yogurt (instead of sour cream) This shaved 500 cal off the recipe; the bread never last longer than 2 days in this house so I don’t think it will get a chance to dry out
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Lightly Grease Loaf Pan With a Little Unsalted Butter, Then Line the Bottom of the Pan With Parchment or Wax Paper Cut to Fit; Butter the Paper as Well. |
|
2
Done
|
Position a Rack in the Middle Level of the Oven; Preheat to 350f. |
|
3
Done
|
Combine the Flour, Cocoa, Baking Powder, Salt and Spices in a Bowl or on a Large Piece of Parchment or Wax Paper. |
|
4
Done
|
Whisk the Eggs in a Large Bowl to Break Them Up, Then Whisk in Both Sugars. |
|
5
Done
|
Whisk For a Minute, or Until the Mixture Lightens, Then Whisk in the 5 Tablespoons of Butter and the Sour Cream. |
|
6
Done
|
Add the Flour Mixture to the Egg Mixture All at Once; Gently Whisk Until Smooth. |
|
7
Done
|
Scrape the Batter Into the Prepared Pan and Smooth Out the Top, Pushing the Batter Evenly Into the Corners. |
|
8
Done
|
Bake on the Middle Oven Rack For 35 to 40 Minutes, Until the Bread Has Risen and a Toothpick or a Narrow-Bladed Knife Inserted Into the Center of the Bread Emerges Clean. |
|
9
Done
|
Transfer the Pan to a Wire Rack to Cool For 5 Minutes, Then Unmold the Bread and Let It Cool Completely on the Rack. When Ready to Serve, Transfer to a Cutting Board. |
