We could all use a little comfort food these days. Earlier this week, when I had watched a little too much news coverage of the Boston Marathon aftermath, I needed to do something to distract my mind. Work obviously wouldn't do, so I decided to get into the kitchen and start baking.
This bread was then born. I adapted Paula Deen's version slightly, and then whipped up a boozy glaze to drizzle over it once it had cooled (feel free to double my recipe if you want to make two loaves). Because I don't know about you, but when I need a pick-me-up, chocolate and booze are the first two things I crave.
Boozy Chocolate Bread
Yields: 1 loaf
Adapted from FoodNetwork.com
Bread:
-Butter, for greasing the pan
-1 cup + 2 tablespoons all-purpose flour
-1 cup granulated sugar
-1/4 cup + 2 tablespoons unsweetened cocoa powder
-3/4 teaspoons baking powder
-1/4 teaspoon salt
-3/4 cups vanilla almond milk
-1/2 cup vegetable oil
-2 extra-large eggs
-1/2 teaspoon vanilla extract
Boozy Glaze:
-1 cup granulated sugar
-1/4 cup + 2 tablespoons unsweetened cocoa powder
-3/4 teaspoons baking powder
-1/4 teaspoon salt
-3/4 cups vanilla almond milk
-1/2 cup vegetable oil
-2 extra-large eggs
-1/2 teaspoon vanilla extract
Boozy Glaze:
-1 cup powdered sugar
-Irish cream liqueur
-Whisky
Directions:
Bread:
Directions:
Bread:
1.) Preheat oven to 325 degrees. Generously butter a 9 by 5-inch loaf pan.
2.) In a large bowl, combine the flour, sugar, cocoa, baking powder, and salt. Beat in the milk, oil, eggs, and vanilla at medium-low speed with an electric mixer until combined.
3.) Spoon the batter evenly into the prepared pan. Bake until a wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. Let cool in the pans for 10 minutes. Remove the bread from the pans and cool completely on a wire rack.
Boozy Glaze:
1.) In a small bowl, whisk powdered sugar with a few drops each of Irish cream liqueur and whisky. Add enough of each to make the glaze runny, but not too thin (just runny enough to be drizzled over the top of the loaf).
2.) Once the bread has cooled, drizzle with glaze.
[Print this recipe]
2.) In a large bowl, combine the flour, sugar, cocoa, baking powder, and salt. Beat in the milk, oil, eggs, and vanilla at medium-low speed with an electric mixer until combined.
3.) Spoon the batter evenly into the prepared pan. Bake until a wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. Let cool in the pans for 10 minutes. Remove the bread from the pans and cool completely on a wire rack.
Boozy Glaze:
1.) In a small bowl, whisk powdered sugar with a few drops each of Irish cream liqueur and whisky. Add enough of each to make the glaze runny, but not too thin (just runny enough to be drizzled over the top of the loaf).
2.) Once the bread has cooled, drizzle with glaze.
[Print this recipe]
P.S. I am going to extend the giveaway for five free Sambazon juices and smoothies to tomorrow (Friday).
Looks delicious, and just what the doctor ordered -- something comforting and chocolatey.
ReplyDeleteBaking works well as therapy, no?
Indeed it does. Every time!
DeleteBoozy glaze and some therapy baking are so necessary this week!
ReplyDeleteI could totally go for this right now...
ReplyDelete