Name: Espresso Chocolate Chip Quick Breads
Prep time: 15 min
Cook time: 40 min
Ingredients: ¾ cup 170 g plain or vanilla soy yogurt; 1 cup 235 ml canola oil; 1 tablespoon 15 ml pure vanilla extract; 1 tablespoon 15 ml chocolate extract (or additional vanilla extract); 2 cups 400 g granulated sugar; 2 tablespoons 44 g molasses; ½ cup 120 ml coffee-flavored liqueur (e.g., Kahlúa); 1 cup 235 ml vanilla or plain soy or other nondairy milk; ½ cup 22 g instant coffee crystals; 3 ½ cups 438 g all-purpose flour; 1 cup 120 g whole wheat pastry flour; ½ cup 40 g unsweetened cocoa powder; 2 teaspoons baking powder; 2 teaspoons baking soda; 2 tablespoons 16 g cornstarch; 1 teaspoon salt; 1 ½ cups 264 g nondairy semisweet chocolate chips

Preheat the oven to 350°F (180°C, or gas mark 4).
Spray 6 mini loaf tins with nonstick cooking spray.
In a large bowl, mix together the soy yogurt, oil, vanilla extract, chocolate extract, sugar, molasses, coffee liqueur, nondairy milk, and instant coffee crystals.
In a separate bowl, sift together the all-purpose flour, whole wheat pastry flour, cocoa powder, baking powder, baking soda, cornstarch, and salt.
Fold the dry ingredients into the wet mixture, being careful not to overmix.
Gently fold in the chocolate chips.
Fill the mini loaf tins about two-thirds full.
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaves cool in the tins on a wire rack for about 10 minutes before transferring them directly to the rack to cool completely.

Espresso Chocolate Chip Quick Breads

Equipment

Ingredients

Instructions

Notes / Tips / Wine Advice:

Nutritional Information

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