Cocoa-Nut Quick Bread
Heads-up to anyone who used to be addicted to milk chocolate: the coconut and cocoa combination in this flavorful loaf is reminiscent of the milky stuff. Dig in, and see for yourself.
Equipment
- 8 × 4-inch loaf pan, whisk, large-size bowl, medium-size bowl, wire rack, nonstick cooking spray
Ingredients
- 1 cup plus 2 tablespoons 135 g whole wheat pastry flour
- 27 g unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup 93 g shredded coconut, processed into a fine powder
- ½ cup 96 g raw sugar
- 2 tablespoons 30 ml canola oil
- 1 cup 235 ml plain almond or other nondairy milk
- ¾ cup 170 g vanilla soy or other nondairy yogurt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
- In a large-size bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.
- Whisk in the shredded coconut and sugar.
- In a medium-size bowl, whisk together the oil, milk, yogurt, and vanilla.
- Fold the wet ingredients into the dry, being careful not to overmix.
- Pour the batter into the prepared pan.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack, and let cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:
Great with a hot beverage, or served as a treat for guests with a dusting of powdered sugar on top.
Wine Advice:
Pairs well with a light, fruity red wine, like a Beaujolais.
Nutritional Information
Calories: 225 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 10 g | Fiber: 4 g | Sugar: 9 g | Salt: 0.4 mg
