Buttermilk Chocolate Acorn Quick-Bread

This is basically a giant brownie loaf, but the acorn adds a little something nutty. It’s such a simple quick bread dessert. You can dress it up with nuts or raspberries or a light dusting of powdered sugar. You can also throw in some candy cane pieces for holidays, wrap it in parchment and give it to your neighbors. 

Ingredients

1/2 cup butter, softened

1 cup packed light brown sugar

1/2 cup maple sugar or granulated sugar

1 egg

1 cup buttermilk

1 teaspoon vanilla extract

3/4 cup bread flour

3/4 cup acorn flour (I used a darker valley oak acorn flour as opposed to the lighter white oak flour for this one)

3/4 cup cocoa powder

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

Instructions

1. Preheat oven to 325

2. Grease and flour a bread pan, using cocoa in place of flour.

3. In a large bowl, cream butter and sugars together until fluffy. 

4. Add egg, mix well, then add buttermilk and vanilla (the batter at this point might look a little curdled but it’s ok)

5. Sift in flours, cocoa, baking soda, baking powder, and salt and stir until just combined. Sifting is important because cocoa tends to be a little clumpy and you want to keep the batter smooth. 

6. Pour batter into coated bread pan, bake in oven for approximately 1 hour, until toothpick inserted comes out clean.

7. Cool before inverting and removing from bread pan.