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.