Saskatchewan Chocolate Spice Bread Recipe

Name: Saskatchewan Chocolate Spice Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter, melted, plus more for greasing the pan; 1 1/2 cups flour (spoon flour into a dry-measure cup and level off); 1/3 cup cocoa powder, sifted after measuring (Dutch-process or alkalized); 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon ground ginger; 2 large eggs; 1/2 cup sugar; 1/3 cup packed dark brown sugar; 2/3 cup sour cream (low-fat sour or regular )

Servings: persons

5 tablespoons unsalted butter, melted, plus more for greasing the pan
1 1/2 cups flour (spoon flour into a dry-measure cup and level off)
1/3 cup cocoa powder, sifted after measuring (Dutch-process or alkalized)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
2 large eggs
1/2 cup sugar
1/3 cup packed dark brown sugar
2/3 cup sour cream (low-fat sour or regular )

1
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
Position a rack in the middle level of the oven; preheat to 350u00b0F.
3
Combine the flour, cocoa, baking powder, salt and spices in a bowl or on a large piece of parchment or wax paper.
4
Whisk the eggs in a large bowl to break them up, then whisk in both sugars.
5
Whisk for a minute, or until the mixture lightens, then whisk in the 5 tablespoons of butter and the sour cream.
6
Add the flour mixture to the egg mixture all at once; gently whisk until smooth.
7
Scrape the batter into the prepared pan and smooth out the top, pushing the batter evenly into the corners.
8
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
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.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 tablespoons unsalted butter, melted, plus more for greasing the pan, 1 1/2 cups flour (spoon flour into a dry-measure cup and level off), 1/3 cup cocoa powder, sifted after measuring (Dutch-process or alkalized), 1 teaspoon baking powder, and more.

Yes, Saskatchewan Chocolate Spice Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Saskatchewan Chocolate Spice Bread

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