Cocoa Bread

Since we're at our parents' house for a few days, the kitchen equipment is limited in baking pans and trays, including muffin tins. The pantry and refrigerator were also limited in ingredients, including chocolate and brown sugar. We resorted to an old loaf pan and googled for a chocolate bread recipe with cocoa powder and granulated sugar. This recipe is terrific- a chocolate loaf cake with the right amount of chocolate, sweetness, and moisture without the density of other dairy-free, egg-free cakes. We used Hershey's Special Dark cocoa powder which adds an extra depth of flavor and gives the loaf a dark, deep almost black color. A slice is especially delicious the morning with coffee and whipped cream.

Cocoa Bread
adapted from About.com's dairyfreecooking recipe

- 3 cups all-purpose flour
- 1/2 cup cocoa powder (Hershey's Special Dark cocoa powder)
- 1 cup white granulated sugar
- 1 T. baking powder
- 1 t. baking soda
- 1/4 t. salt
- 1 3/4 cups water (hot coffee, preferably berry or nut flavored)
- 3 T. soy mayonnaise (didn't find it necessary- we were right)

1. Preheat the oven to 325 F. Lightly oil (spray) a 9"x5" loaf pan and set aside.

2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the water (the coffee) to the dry, mixing until just combined. (You may need to add 1-2 T. of water if your dough is too dry!). Spread the batter in the prepared pan and bake for about 50-60 minutes, or until a toothpick inserted into the center of the loaf emerges clean. Allow the bread to cool completely in the pan on a wire cooling rack. Serve warm or at room temperature or chilled.