Wake-Up Cocoa Quick Bread

By • January 25, 2010 • 18 Comments



Author Notes: This loaf cake is inspired by pain d'epice, only it's made with cocoa and espresso powder rather than spices and honey. But it's not so rich and decadent, so it's more easily stomached at breakfast. It's nice toasted and topped with creme fraiche or butter.Cara Eisenpress

Serves 1 loaf

  • 2 cups flour
  • 1 cup whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons good-quality, natural cocoa powder (I like Schaeffen Berger)
  • 1/2 teaspoon cinnamon
  • 1/4 cup unsalted butter, melted
  • 1 cup sugar
  • 1 tablespoon instant espresso powder
  • 1 egg
  • 1 1/2 cup milk
  1. Preheat the oven to 350°F. Grease a loaf pan and set it aside.
  2. Mix together the flours, baking powder, salt, cocoa, and cinnamon. In a separate bowl, combine the butter with the sugar and espresso powder. Add the egg, beating to distribute evenly, then pour in the milk. Using as few strokes as possible, stir in the dry ingredients.
  3. Transfer to the loaf pan and bake for 50-60 minutes, until the top is dry and slightly cracked. Cool in the pan for 10 minutes, then remove to a rack and cool further before slicing.

Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

Comments (18) Questions (1)

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5 months ago Rebeccah

I was soooo looking forward to this recipe, as a quick chocolatey fix but unfortunately it is so disappointing. The recipe has too much flour and not enough flavour. Stupidly, I didn't read the comments of the other reviewers before making this. Sorry, but I won't be trying this again.

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10 months ago teafanatic

We make this in our bread maker, loaf comes out a bit dry but perfect once slices are toasted, and it has become a favorite in our house. Thanks for sharing! Wonder if it would be more moist with less flour as others have suggested...may try next time.

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over 1 year ago LE BEC FIN

cara, others have commented on the recipe, but I am here to thank you for the NAME of your dish. Love It! A breakfast foods Product Manager's dream!

Stringio

over 1 year ago adele93

I have just made this, it was a little dry and just tasted like an average choc cake,also i used dutch cocoa and it was much darker than the picture, though i will attempt it again with some alterations, maybe more expresso,less cocoa and 35 minutes in the oven

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over 2 years ago Kathy Cooks

I just made this chocolate loaf and it was very very delicious. I used one cup of whole wheat flour and two cups of all purpose flour as drbabs suggested. It was divine. I also used a little more espresso powder...not sure if it made a difference but I did cook it for the minimum time. It came out moist and wonderful. My husband loved it and I will certainly make it again. Thanks for much for the wonderful recipe. And, oh, yes, I used l/2 & l/2 instead of milk. It may have made a difference (didn't have milk on hand) and it was so moist. This is not a sweet bread but certainly sweet enough! And a wonderful tea cake.

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over 2 years ago Kiley

NOT A GOOD RECIPE!!! This was like a rock and used a lot of product. I was greatly disappointed. Did anyone make this with all 4 cups of flour and like it?

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

I've made it, and I cut the flour back to 3 cups total. 4 cups is too many in my humble opinion.
Jenny featured it about a year ago (http://food52.com/blog...), and I commented on reducing the flour there as well. With 3 cups, I thought it was good. I served it at a meeting with coffee and tea.

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over 2 years ago me brumbaugh

I love the idea of a chocolate cake sin the sugary frosting, so does my dad. I'll have to try this one for him! I wonder if I can substitute a shot, or two, of strong espresso in place of the instant powder since I don't have the powder but I do have some Lavazza dark espresso...maybe this could combat the dryness.

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over 2 years ago Rocks&Glasshouses

Love it! I did however make a few changes to make it even more bread-like: 1) I used 1-2 tablespoons of honey instead of sugar, 2) cardamom instead of cinnamon and 3) I changed the amount of flour to 2 cups of whole grain (spelt, in my case) and 1 cup regular white flour. I had no idea if it would work, but it turned out to be incredibly delicious - despite its highly unconventional taste.

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over 2 years ago Mr Jones

Hi. I am new to the site and I made this bread over the weekend. Sorry, it was horrible and ended up in the garbage. Maybe it is because I am new to the site but I assumed that a "Community Pick!" would be good. I am a experienced in the kitchen so it isn't a matter or a novice messing up a recipe.

Quality control? Is that something that you should have here? I am gun-shy about trying other recipes here due to the fact that I wasted ingredients and time making this one. I would want to know this if it was my website.

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over 2 years ago Mr Jones

If the flour and measurement are WRONG why hasn't this recipe been corrected?

Stringio

over 2 years ago gailllc

I made my tweaks and found this breakfast bread to be delightful! So did my husband and son. We like it plain or toasted and/or spread with butter, Biscoff spread, Nutella, or peanut butter. My tweaks: increase cocoa to mounded 1/3 c. (6-7Tbsp.); sub 1/2 c. milk for 1/2 c. plain greek yogurt; double the espresso powder -- you can juuuuuust taste it at this level; decrease white flour by 1/2 c. When you are assembling: first measure milk/yogurt then stir the whole wheat flour into it; let stand while you measure everything else. Proceed with mixing. DO NOT OVERBAKE. If you want more flavor in the bread so it is more snack/dessert-like, add another 1/2 tsp salt and 1 tsp vanilla. Hope you can enjoy it as much as we have!

Stringio

over 2 years ago gailllc

The idea sounds delicious! I wonder, with more espresso powder, if you'd need your morning coffee? Breakfast and coffee in one slice! Can't wait to play with this! Will possibly add some vanilla yogurt to combat dryness complaints...

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over 2 years ago Chefbaltz

this was aweful. sorry, but the flour quantities are just wrong. thank goodness i read the comments and decreased the flour to 2 cups all purpose and 1 cup whole wheat. it still wasn't edible. i had to throw it out. maybe the flour should be cut back even more?

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

It really is more bread than cake, but you probably could cut it back a little more.

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over 3 years ago aruna

I made it as it reads. It was much too dry. Agree with drbabs about cutting flour back to 3 cups total. It also could use a tsp of vanilla.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Hi Cara--I made this to bring over to friends' houses today. I wanted a moister cake so I cut the flour back to 2 cups all purpose and 1 cup whole wheat. It was easy, beautiful, and a very big hit. Will definitely make it again.

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over 4 years ago sixtyfive

This sounds lovely and old-fasioned. I will try it for sure.