Chocolate Bread...Forgotten

Friends, I have a bit of a problem today.

My problem comes in the form of Monet's rich, moist, milk chocolate-studded chocolate bread.

I know what you're thinking: "Kylie--That's just the kind of problem I'd like to have!"

Under normal circumstances I would completely agree with you.

This bread, however, was intended for my in-laws. Adam headed North early this morning for a few days of male bonding with his dad. You know--hanging out in the woods in sub-freezing temperatures, hunting for furry, defenseless creatures, coming inside occasionally for a beer and a game of darts.

Can you smell the testosterone?

While I have no regrets about being excluded from this annual bonding ritual, I do miss visiting his parents, who we only get to visit a few times a year. Since I won't be seeing them until Christmas, I wanted to send warm wishes (and a little WV love) in the form of baked treats this week.

Enter Monet's magnificent bread.

The bread was baked, sliced, and neatly packaged. Over-flowing with milk chocolate chips, and screaming to have a slather of peanut butter on each slice, I placed the travel-ready bread on the table to be packed in the car with Adam's hunting gear.

Naturally, about an hour after Adam's departure, I noticed the bread sitting on the table.

Oh, dear.

I had a slice (or two) with my lunch, and I owe Monet many thanks for the recipe--I'll definitely be making mini loaves of it to go with my holiday cookie plates.

But I can't hide my disappointment with forgetting to pack it. Looks like I'll have to make double the treats at Christmas to make up for the forgotten bread :)

Dark Chocolate Bread

(recipe from Monet at Anecdotes and Apple Cores)

This bread is just wonderful--especially with Monet's recommendation of peanut butter on top. The best part though, is the milk chocolate chips sprinkled throughout.

Ingredients:

3/4 cups brown sugar

1 cup unsweetened cocoa powder

1 - 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 - 1/2 tsp. baking soda

1 tsp. salt

3/4 tsp. baking powder

2 large eggs

1 large egg yolk

3/4 cup buttermilk

1/2 cup oil

1 tsp. vanilla extract

1 cup milk chocolate chips

Directions:

1) Preheat oven to 350 degrees. Coat a loaf pan with cooking spray, and set aside.

2) In a large bowl combine dry ingredients and set aside. In a small bowl, whisk together the eggs, buttermilk, oil, and vanilla. Add the liquid ingredients to the dry while your electric mixer is turn on medium-low. Mix until just combined. Stir in chocolate chips

3) Bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean (as a rule, I always start checking quick breads about 8 minutes early, just to be safe!).

4) For serving, spread your slice with natural peanut butter

*A variation I might try for my Christmas loaves: 1 tsp. of mint extract into the batter, mint chocolate chips, and a drizzle of melted mint chocolate chips on top.