The Daring Bakers’ February 2012 host was – Lis! Lis stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
Via way of her challenge instructions, Lis wrote she is a cook, not a baker. I could empathize, as I am a baker, but not a quick bread baker. Perhaps that comes as a surprise given I did an entire Monday Muffins series, but the only thing I found to look forward to in a quick bread challenge was an excuse to purchase a popover pan.
As you can see from these photos, I did not get around to popovers, and that is because I found a recipe for a Marbled Chocolate & Vanilla Quick Bread that I just had to try. Throughout this challenge, I was reminded how baking even what appears to be the simplest of quick breads can be, well, a challenge. “Why’s that,” you ask? Because I made this bread not once, not twice, but three times.
The first loaf of marbled chocolate and vanilla quick bread did not rise quite as high as I thought it should, baking slightly under an inch from the top of the loaf pan. I switched out the baking powder on my spice rack with a fresh can, and yet again, the second loaf looked good but small. This led me to believe the amount of ingredients was better suited to smaller loaves, so I baked the recipe a third time using mini loaf pans. The third time is a charm, I think!
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 ounces semisweet chocolate
- 3 tablespoons milk
- 5 tablespoons butter
- ½ cup sugar
- 1 egg
- 3 tablespoons sour cream
- ½ teaspoons vanilla extract
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- Place the chocolate and the milk over a small bowl set over a simmering pan of water and stir occasionally until the chocolate melts. Set aside to cool to room temperature.
- Cream the butter and sugar until light and fluffy.
- Beat in the egg and sour cream.
- Halve the batter, then add the melted chocolate to one half and the vanilla extract to the other half.
- Alternately spoon the chocolate and vanilla batters into a greased and floured loaf pan.
- Gently swirl the batters together with a spatula or spoon to achieve a marbled effect.
- Bake at 325 degrees for 40-45 minutes or until a toothpick inserted into the center of the bread comes out with just a crumb or two.
- Cool the bread in its pan for 10 minutes before turning it out and allowing it to finish cooling.