Maple-Syrup Chocolate Bread

Processed with VSCO with s3 preset Processed with VSCO with s3 preset Processed with VSCO with s3 preset Processed with VSCO with s3 presetWhat’s a girl to do when she has an entire container left of maple syrup, no particular want to cook pancakes every day before she leaves Germany, and a ticking time bomb? Find weird recipe to use maple syrup in, of course! That’s how we find ourselves here… me with a weird chocolate bread recipe that utilizes QUITE a lot of maple syrup, and you… also with a strangely delicious recipe to try out. One of the perks of cooking this (I will admit), is the heady feeling I get to say when I acknowledge to my testers, “there’s actually no white or brown sugar in the recipe.” That always gets a pause. What they don’t know is that over a cup of maple syrup was used in having that filling and molasses taste to overwhelm your senses. I adapted this recipe from Vegetarian Times, and for some reason… they felt the need to add nutrition information (which is absolute nonsense). As far as I’m concerned, if you’re going to bake and gorge yourself on this bread… nutrition is the least of your concerns.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sour cream
  • 2 large eggs
  • 1 1/4 cup maple syrup
  • 1 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 chocolate bar (your choice) – I opted for oreo-filled milk chocolate
  • 1/2-1 cup walnuts or roughly chopped nuts
  1. Preheat oven to 350F, and grease your 9×5 inch loaf pan (always use way too much butter and oil – it makes the loaf significantly tastier)
  2. Cream butter as you can (spatula, fork, electric mixer) – add in sour cream, and then eggs – and then the best part: Maple Syrup.
  3. In a separate bowl, mix flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg- and combine this into your maple syrup mixture.
  4. Add in the walnuts at the last second – you don’t want them too mixed in!
  5. Pour maybe 1/4 of the batter in and shake out until smooth. Here’s where that chocolate bar comes in. I used a Schogetten Black & White bar, which means I had lots of little pieces of oreo-filled milk chocolate. This is all your prerogative… My strategy was filling in a whole row of the bread with pieces of chocolate and then adding in the rest of filling on top.
  6. Bake for 55-60 minutes – and cool in pan – try to eat it too!

Talk about addictive. This recipe was sort of spur of the moment and felt like a Masterchef challenge, given that the second I decided to bake it – my friend wanted me to give her a time estimate on coming over. How about never, because I am just going to sit here all day and eat this awesome bread out of the pan and burn the roof of my mouth. Alternatively… I baked quickly, and passed on the chocolate to her as a gift. Baking strategy: achieved. I guess I’m going to have to keep maple syrup around the house as a baking staple more often. Let me know if you try any new and exciting changes to the recipe!

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