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Walnut-Chocolate Quick Bread
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Walnut-Chocolate Quick Bread
YIELD Makes 4 small loaves
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INGREDIENTS
| 1‑1/2 | cups milk |
| 1 | cup sugar |
| 1/3 | cup vegetable oil |
| 1 | egg, beaten |
| 1 | tablespoon molasses |
| 1 | teaspoon vanilla |
| 3 | cups all-purpose flour |
| 3 | tablespoons unsweetened cocoa powder |
| 2 | teaspoons baking soda |
| 2 | teaspoons baking powder |
| 1 | teaspoon salt |
| 1 | cup (6 ounces) chocolate chips |
| 1/2 | cup walnuts, coarsely chopped |
PREPARATION:
- Preheat oven to 350°F. Grease four 5X3-inch loaf pans; set aside.
- Combine milk, sugar, oil, egg, molasses and vanilla in medium bowl. Stir until sugar is dissolved.
- Combine flour, cocoa, baking soda, baking powder and salt in large bowl. Add chocolate chips, walnuts and milk mixture; stir just until blended. Pour into prepared pans.
- Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool in pans 15 minutes. Remove from pans and cool on wire racks.
Muffin Variation
Preheat oven to 375°F. Spoon batter into 12 greased muffin cups. Bake 20 minutes or until toothpick inserted into centers comes out clean. Makes 12 muffins.
This recipe appears in:
Quick Breads
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