Monday, February 15, 2010

Coffee Bread with a Kick!

I LOVE coffee so when I saw a recipe for Coffee Bread from a cookbook, I knew I had to try it! (I actually stole this recipe from one of Greg's mom's cookbooks over the weekend so shhh...) I made a few adjustments and added some chocolate chips and pecan to the mix and the result was amazing! This bread has definitely got a kick to it from the ground coffee so it might be better as breakfast rather than close to bedtime. :)


1 c whole wheat flour
1/2 c all-purpose flour
1 tsp baking powder
1 tsp salt
1 Tbsp finely ground dark-roast coffee
3/4 c (1-1/2 sticks) unsalted butter, softened
1 c sugar
2 large eggs, slightly beaten
1/2 c milk
1/2 chopped pecan
1/2 chocolate chips


1. Preheat oven to 350°F. Spray a 9x5-in loaf pan with cooking spray.

2. Sift the flour, baking powder and salt together into a bowl. Stir in coffee and set aside.

3. Using a stand mixer, beat the butter with the paddle on medium speed until creamy. Add the sugar and beat until the mixture is pale and fluffy. Add the eggs and milk, beating until incorporated. Reduce the speed to medium-low and add the dry ingredients. Beat just until combined. Stir in the pecans and chocolate chips.

4. Pour the batter into the prepared pan and smooth the top. Bake until the cake is browned and puffed, and a skewer inserted into the center comes out clean, 50-60 min. Let cool completely on a wire rack.

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