Tuesday, August 18, 2009

A sweet with your tea...


Don't you just love to make quick breads?! The variations are completely endless and it's so comforting to know they can be whipped up in moments and cooling on the counter not much longer than that! LOVE IT.

This one is soft and buttery - and that ribbon of goodness running through it makes it perfect for an afternoon with a cup of tea (or iced latte, as I'm known to do more often than not!) and a good book...a sleeping, purring kitty on your lap is nice, too - if you can find one to cooperate.

I cut the recipe in half here to make two mini loaves...just enough...not too much. (Okay...so you can eat the whole loaf and no one will care!)


1/3 cup sugar
2 tablespoons butter, softened
1/2 teaspoon cinnamon
1/3 cup chopped dark chocolate (milk choc would be fine, too)

1 cup flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons butter, softened
1/2 cup sugar
1 egg
2 tablespoons milk
1/2 teaspoon vanilla
1/4 cup sour cream

Preheat oven to 350 degrees. Coat 2 mini loaf pans with vegetable spray.

For the topping:
In a small bowl cut the softened butter into the sugar and cinnamon with a fork. Stir in the chopped chocolate and set aside.

For the bread:
In a small bowl stir together the flour, salt, baking powder, and baking soda. Set aside. In a medium bowl cream the butter with the sugar until fluffy. Beat in the egg, milk, vanilla, and sour cream. Stir the dry ingredients into the egg mixture just until combined. Pour 1/4 of the batter into each prepared pan (or 1/2 of the batter into an 8x8 pan). Sprinkle 1/4 of the topping onto the batter in each pan. Divide the remaining batter between the pans and sprinkle the remaining topping over the top. Bake for 20-25 minutes or until a tester comes out with large, moist crumbs when inserted into the middle.

Remove from the oven to a wire rack. Run a sharp knife around the edge and allow to cool for 10 minutes. Remove from pans and allow to cool on wire rack. Slice and eat while slightly warm or wrap each mini loaf tightly with plastic wrap.


  1. One can never have too much quick bread! I love chocolate and cinnamon together, yum!!! :)

  2. Oh my gracious! This looks devine! :)

  3. YUM!!!! Sounds so easy and delicious!

  4. This looks wonderful! I like your idea to make two mini-loaves vs. one great big loaf . . . a big loaf that, once sliced, needs to be eaten up quickly. Two minis sounds much safer!

    :) Jane

  5. Question: your ingredient list says 1 cup flour, but your directions for the bread say mix the flour and the almond flour together. Did I miss the almond flour in the directions? Thanks

  6. So sorry, Terry!
    I had typed out the recipe I use for my other blog - for a lower simple carb bread I use almond flour - but the REAL DEAL doesn't have it in there!
    Thanks for the head's up - I fixed the instructions!

  7. Hi! The cake looked so good, I had to bake it immediately and it is in the oven as I type. I followed the recipe to the letter, except the 2 TBS milk listed in the ingredients is not mentioned in the instructions. I added it to the wet ingredients - should it be added or should it be deleted from the recipe? I'll let you know how it turns out :) Thanks! Lisa

  8. Ooops! Yes, it should be added with the vanilla and sour cream. Sorry about that! I hope you love it!

  9. It was awesome - came out perfectly. As for leftovers, heat in microwave for just a few seconds before eating so the chocolate gets a little melty....Mmmm. Thanks so much for the recipe. - Lisa

  10. Lisa - thank you so much for the great review. I'm glad you liked it!

    I just love baking!!