Cocoa-Nut Quick Bread
Indulge in a sweet and chocolatey Cocoa-Nut Quick Bread that combines coconut and cocoa for a delightful treat, perfect for those missing milk chocolate.
Equipment
- Large bowl, Medium bowl, Loaf pan, Whisk, Wire rack
Ingredients
- 1 cup plus 2 tablespoons 135 g whole wheat pastry flour
- 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
- ⅓ cup 27 g unsweetened cocoa powder
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8 × 4-inch (20 × 10-cm) 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 ingredients, 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.
- Let the bread cool in the pan for 15 minutes before transferring it to a wire rack.
- Allow it to cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this bread with a hot cup of coffee or a glass of cold almond milk for an extra indulgent snack.
Wine Advice:
Pair with a light, slightly sweet wine like a Moscato to balance the chocolate and coconut flavors.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 9 g | Fiber: 4 g | Sugar: 13 g | Salt: 0.2 g
