Now I wholly admit that I am not a big breakfast person. I am perfectly content with my protein smoothie every morning. I know completely BORING, right!!! Plus my kids complain all the time how there is never anything to eat for breakfast even though there is yogurt, fruit and cereal galore in our household. But life is all about balance and sometimes a little decadent start to your day!
So I take on their challenge during the weekends and try out new pancake and other baked goods recipes. All while sneaking in some healthy aspect into the recipe. I recently started using white whole wheat flour in my baking. I’m all about sneaking the whole grains into my breads and muffins with whole wheat flour. They aren’t quite as fluffy and decadent, but you know all the good stuff that comes along with it, fiber, protein, etc. And to be honest my kids do not notice the difference.
This bread is like a decadent treat with added cocoa and dark chocolate chips in the mix. I literally can’t even handle the smell as it is baking, it is divine! When you are slicing the bread as it is still warm and the melty gooey chocolate chips reveal themselves you just know this will satisfy even the toughest chocolate craving!
Serve this bread with some fresh berries to break up the richness or heck if you like it super decadent drizzle some caramel or fudge sauce over the top and dig in!
Ingredients:
- 1½ cups white whole wheat flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- Pinch of salt
- 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
- 1 cup sugar
- 3 eggs
- ½ cup Plain Greek Yogurt
- 1 teaspoon vanilla
- 1 cup dark-chocolate chips
- Confectioners’ sugar, to garnish
Directions:
Preheat the oven to 350°. Grease a loaf pan with nonstick cooking spray.
Measure the flour, cocoa powder, baking soda and salt into a large bowl. Add the butter, sugar, eggs, Greek yogurt and vanilla, then mix with a whisk until well combined.
Stir in the chocolate chips until they are evenly distributed.
Pour the batter into the prepared loaf pan.
Bake for 50 minutes to one hour until a toothpick inserted into the center comes out clean.
Let the bread cool for 15 minutes in the pan, then remove it from the pan while it is still warm by inverting it onto a cooling rack. Cool completely before slicing and serving. Finish the loaf with a dusting of confectioners’ sugar and serve with fresh berries.
- 1½ cups white whole wheat flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- Pinch of salt
- 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
- 1 cup sugar
- 3 eggs
- ½ cup Plain Greek Yogurt
- 1 teaspoon vanilla
- 1 cup dark-chocolate chips
- Confectioners’ sugar, to garnish
- Preheat the oven to 350°.
- Grease a loaf pan with nonstick cooking spray.
- Measure the flour, cocoa powder, baking soda and salt into a large bowl.
- Add the butter, sugar, eggs, Greek yogurt and vanilla, then mix with a whisk until well combined.
- Stir in the chocolate chips until they are evenly distributed.
- Pour the batter into the prepared loaf pan.
- Bake for 50 minutes to one hour until a toothpick inserted into the center comes out clean.
- Let the bread cool for 15 minutes in the pan, then remove it from the pan while it is still warm by inverting it onto a cooling rack.
- Cool completely before slicing and serving.
- Finish the loaf with a dusting of confectioners’ sugar and serve with fresh berries.