Some cosmetic changes in preparation for larger site changes in the works.

Close
Sandi in Hawaii

I made this tonite - very yummy! Click on the link for REC: Chocolate Yogurt Loaf from wordstoeatby

Veteran Member
1645 posts
Joined: Dec 12, 2005

Options

Posted to Thread #7373 at 4:21 am on Jul 27, 2007

This was fab! I was looking for a good moist chocolate quick bread, and this definitely fit the bill. Nice crumb, easy to make, and very chocolate-y.

I doubled the recipe, and baked it in two 8"x4" loaf pans, for the full 40 minutes, on 330 convect mode.

I mixed the batter in my KitchenAid. It seemed pretty thick, so at the end, I whipped it on high. The batter lightened up, and it really felt light.

Loved, loved, loved it.

Chocolate Yogurt Loaf
Serves 12

1 cup all-purpose flour
t. baking soda
t. baking powder
t. salt
cup dutch-process cocoa
5 T. unsalted butter, softened
cup sugar
1 t. vanilla
1 large egg
cup plain nonfat yogurt

Preheat oven to 350 degrees. Spray a loaf pan (I used an 8"x4" pan) and dust it with cocoa or flour.

Whisk together the flour, baking soda, baking powder, salt, and cocoa powder and set aside.

Cream the butter and sugar until fluffy. Add the vanilla and egg, and mix until well combined.

Add the flour mixture alternately with the yogurt, starting and ending with the dry ingredients.

Spread batter evenly into prepared loaf pan, and bake on the center rack of the oven for 35-40 minutes. Test with a toothpick loaf is done when tester comes out clean.

Cool in pan on a rack for 30 minutes, then remove from pan and cool thoroughly. When fully cool, wrap the cake well to keep it from drying out.

Here are my measurements and weights for the double recipe:

2 cups (9 oz) all-purpose flour
1 t. baking soda
1 t. baking powder
1 t. salt
1/2 cup (2 oz) dutch-process cocoa*
10 T. (5 oz.) unsalted butter, softened
1 1/2 cups (10 1/2 oz.) sugar
2 t. vanilla
2 large eggs
1 cup (8 1/2 oz) plain nonfat yogurt


*When I measured 1 cup of unsifted, lumpy cocoa it weighed 4 oz; the sifted cocoa 3 oz. I went with the higher amount for the 1/2 cup (or 2 oz) in this recipe, and it worked well, so I'll keep it like that in my notes.

Link: Chocolate Yogurt Loaf from wordstoeatby


Other messages in this thread: