A moist, rich quick bread that blends slightly bitter notes of chocolate and espresso powder with sugar, eggs and flour for a truly special treat. A favorite in my kids care packages when they were in college!
1tablespoonespresso powderI love the espresso powder I get from King Arthur Flour
2tablespoonsbaking powder
½teaspoonsalt
1cupsugar
1cupsour cream
1teas[ppmvanilla
¾cuppistachiosfinely chopped
½cupchocolate covered espresso beansoptional for garnish
Instructions
Take eggs and butter (if you are using butter rather than oil) out of the refrigerator to come to room temperature. Preheat oven to 350ºF. Spray a 8 x 4-inch loaf pan with oil and sprinkle a handful of flour in the bottom and around the sides of the pan. Tilt and shake the pan to get it lightly coated with the flour and then tap out any excess flour onto the counter.
2 eggs, 1/2 cup olive oil
In a medium size bowl, whisk together the dry ingredients (flour, cocoa powder, espresso powder, baking powder, and salt). Set this aside.
1 1/2 cup all purpose flour, 1/2 cup unsweetened cocoa powder, 1 tablespoon espresso powder, 2 tablespoons baking powder, 1/2 teaspoon salt
In the bowl of a stand mixer, whisk together the eggs and the sugar until light and smooth. Add the oil (or butter), sour cream, and vanilla and mix until combined.
2 eggs, 1 cup sugar, 1 cup sour cream, 1 teas[ppm vanilla, 1/2 cup olive oil
Add the dry ingredients to the bowl and mix until just combined (don't overmix). Fold in the pistachios.
Spoon the batter into the prepared pan. Sprinkle some chopped pistachios on top of bread. Bake in the center of the oven for 50 to 60 minutes, or until a knife inserted into the center of the bread comes out clean and not wet.
3/4 cup pistachios
Cool the bread in the pan for 20 minutes and then invert onto a wire rack, turn right side up and cool completely before wrapping.
1/2 cup chocolate covered espresso beans
Notes
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