Chocolate loaf (Quick breads)(low fat)

 

                     Not too sweet---somewhere between  brownie and a bread. An afternoon break becomes something special with a slice of this bread and freshly brewed cup of coffee or hot tea. Make this bread the day before you plan to serve it, since the flavor and texture improve on the second day. Wrap well and refrigerate.

Makes 1 loaf (12 slices)

• 1¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon instant expresso powder
• 1 egg, slightly beaten
• ¼ cup unsalted butter, melted
• 1 cup buttermilk
• 1 cup sugar
• 2 teaspoons vanilla
• ½ cup pecans, toasted and chopped
• ½ cup golden raisins

1. Preheat oven to 350F ; grease 9 x5 x 3-inch loaf pan.
2. In medium bowl, combine flour, cocoa, baking soda and salt.
3. Beat together expresso powder, egg, butter, buttermilk, sugar and vanilla in a large bowl.
4. Add dry ingredients, stir just until evenly moistened ; fold in pecans and raisins.
5. Spoon into prepared pan and smooth top.
6. Bake in preheated oven for 45 to 50 minutes or until wooden pick inserted in center comes out clean ; cool in pan on rack for 10 minutes.
7. Remove from pan to rack and cool completely before serving.

BON APPÉTIT