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Chocolate Coconut Quick Bread

This is a lovely ‘bread’ but more like a pseudo pound cake. Originally found on the back of King Arthur’s Coconut Flour and amended by yours truly.

King Arthur are the true masters of baking and I hesitated to tweak, but I did. I will note my tweaks so you can climb on board or follow the path best taken.

What you need:

  • ½ cup of coconut flour (King Arthur Flour is preferred)
  • 1 teaspoon of baking powder
  • ½ cup of cocoa powder
  • 6 tablespoons of butter
  • ¾ cup of sugar
  • ½ teaspoon of salt
  • 1 teaspoon of vanilla
  • 6 large eggs (the King Arthur Flour baker’s hotline said you can use 4 egg whites and 4 whole eggs)

My additions: a good-sized handful of chocolate chips and about ¾ of a cup of dried cranberries.

What to do:

  1. Preheat the oven to 350 degree and grease an 8.5 x 4.5 inch loaf pan.
  2. Combine and sift together the coconut flour and baking powder and set it aside.
  3. In a large microwave-safe mixing bowl melt the butter and cocoa together. If you choose to add the chocolate chips, add them now.
  4. Whisk the sugar, salt, vanilla and eggs into the melted butter and cocoa/chips mixture. Be sure it cools a bit so you do not get scrambled eggs.
  5. Whisk in the coconut flour and baking powder and mix until well blended. Fold in the dried cranberries.
  6. Pour into the greased pan.
  7. (This where Karen stumbles) WAIT and let the mixture rest for 10 minutes before placing into the oven.
  8. Bake until the bread is set and your cake tester comes out clean, maybe 30 minutes depending on your oven.
  9. Ugh, that word again, WAIT at least 30 minutes before removing form the pan. Coconut flour products are easier to slice when completely cooled.

Perfect for taking to a Memorial Day picnic. You can add fresh fruit, powdered sugar or better yet whipped cream and you have a perfect picnic/hostess gift dessert.

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