You know those days when you’re wearing a polka-dotted dress and you’ve had like SO MUCH COFFEE and you’re walking around all day all I’m Wearing a Polka-Dotted Dress and I’ve Had Way Too Much Coffee!? Well. I’m having one of those days. Most people know that, for me, having too much coffee and then writing a blog post is the blogular equivalent of drinking and driving, which is to say: it’s reckless.
I get all CAPSY and wordsy and all over the goddamn place, swerving between completely incomprehensible and like WAY TOO EXCITED ABOUT NOTHING. But I can’t help it! Coffee lights a fire under my ass, and all I want to do is TYPE! Please picture me saying that while I do sparkle fingers.
SO I MADE THIS BREAD the other night, when some friends came over for craft night, but instead of actually crafting we drank wine and gossiped about men and ate baked goods, because we all try really hard not to be stereotypes of every girl ever, but in the end we fail because we have like, girl genes, or something, which make us prone to wine and gossip and baked goods (not to mention craft nights in general). Plus I was wearing a skirt. I KNOW.
To be noted is how QUICKLY this bread went, even with half of the regular flour substituted with WHOLE WHEAT flour, because we’re watching our FIGURES here and we like to be HEALTHY when we engage in baked good gorging sessions. But you know, people went back for seconds! And thirds!
Also to be noted: CHOCOLATE SWIRLS (mine didn’t swirl, BAH!)! It’s like. YEAH. GET ON THAT. Riiiiiiight?
Disclaimer: SO MUCH COFFEE!
Chocolate Swirled Bread
from Moosewood Book of Desserts
5 oz semi-sweet chocolate
2/3 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla extract
2 cups unbleached white flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/4 tsp ground cinnamon
2 tbsps unbleached white flour
2 tbsps butter
3 tbsps sugar
1/4 tsp ground cinnamon, or more to taste
Preheat the oven to 350. Butter or oil a 9×5-in loaf pan and dust it with flour.
Separate one of the eggs, placing the yolk in a large bowl and the white in a smaller bowl. Coarsely chop the chocolate into pea-sized or smaller pieces. Mix with the egg white and set aside. To the egg yolk, add the second egg, buttermilk, oil, and vanilla and beat about a minute, until well blended. Stir together the dry ingredients and set aside.
Using a pastry blender, two knives, or a food processor (or your hands, for reals), combine the streusel ingredients until crumbly but not too finely textured. Spread 1/3 of the streusel mixture over the bottom of the prepared loaf pan. Combine the wet and dry ingredients and mix until just blended. Add the chocolate, folding or swirling it into the batter with a rubber spatula; don’t over mix it or the cake will not be as nicely marbled (i failed big time at this).
Pour the batter into the loaf pan and top with the remaining streusel. Bake for about 1 hour, until the bread is firm and pulls away from the sides of the pan. Allow it to cool before removing it from the pan.