Until then, let me introduce you to yet another quickbread. I told myself I wouldn't make another one, but I couldn't resist. I love them. I eat them in a matter of days and make amazing french toast with thick leftover slices. It's a problem, but a problem that is welcomed in my life.
This bread made my kitchen smell like a chocolate shop. Isn't it wonderful how cocoa powder has that effect? Except for the scent of chocolate instantly making me ravenous, it's one of my favorite things on Earth.
Shining with delicate crystals of sugar and speckled with big, ruby cranberries, this bread is picture perfect for the holidays. I do warn you though, the flavor of this isn't for the faint of heart. It's rich, tart and bold. If you think you can handle it (I know you can), then give it a go! Oh, and it's also incredibly moist. Like, almost falling apart while still warm moist. I'm in love.
Chocolate cranberry yogurt bread
- 1 1/2 cups white spelt flour
- 1/2 cup Dutch-processed cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sugar
- 1/4 tsp salt
- 2 cups cranberries
- 1/2 cup plain yogurt (cow, goat, soy - whatever you have)
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 tsp vanilla
- Preheat oven to 350.
- Sift dry ingredients in a large bowl (along with cranberries). In another bowl, combine wet ingredients. Add wet to dry and combine just enough for the batter to come together. Press into a greased and floured loaf pan, sprinkle with additional sugar if desired, and bake for 45-50 minutes, or until a toothpick comes out of the center clean. Allow to cool and serve! Will keep wrapped in foil for 2-3 days.
Makes 1 loaf