While I am enjoying some summer playtime with my family, several of my favorite food bloggers are sharing their talents with you. Today, please welcome Michelle of Brown Eyed Baker. Not only is Michelle a kindred hockey-loving friend, but she comes up with some pretty incredible recipes. If you are looking for an ice cream recipe, I highly recommend that you head to Michelle’s large and innovative list of frozen treats. By the look of this decadent Double Chocolate Loaf, it’s obvious that she is a master of her baking pans. Oh, and this quick bread is spread with a peanut butter cream cheese spread. Oh my, help my waistline!
Back in March when I went on vacation Dara was one of my wonderful food blogging friends who contributed a guest post to the site while I was away, so I of course jumped at the opportunity to do the same for her this week while she’s enjoying some time away with her family. I also wanted to repay another favor. You may remember that the recipe Dara created for the guest post on my site was Smoked Salmon & Potato Wonton Pierogies – a recipe that she shared specifically because it was a fusion of the food cultures in both of our hometowns – Pittsburgh (mine) and hers (Vancouver). Since we are both big-time hockey fans, she also talked about how lovely it would be for us to get together over a Penguins/Canucks game and nosh on the pierogies. Fast forward 4 months… my Penguins lost in the first round of the playoffs, and Dara’s Canucks suffered a Game 7 loss in the Stanley Cup Finals. Losing is definitely more bitter when you can almost taste the sweet victory, and if we lived closer, this bread is what I would have brought over to Dara’s house the morning after the loss to help aid the grieving process.
Back in our teens and twenties, most of girls would wallow over our recent heartache with a girlfriend and everything and anything comfort – pizza and chick flicks, a pint of favorite ice cream, or, as we got older, some adult beverages. Something about those soothing foods that can give you just a little bit of a boost when you’re feeling your worst. And I know that losing the Stanley Cup Finals on your home ice feels like just about the worst thing in the world at the time. This double chocolate loaf is grown-up, foodie comfort food, when it needs to be okay to have chocolate for breakfast.
This loaf is essentially a quick-bread that bakes up into an intensely chocolate-y, moist and decadent breakfast. And as if that wasn’t enough, it’s paired with cream cheese that has been spiked with peanut butter and sugar. A very sophisticated way of eating dessert for breakfast, which I am always all over. Conversely, you could also serve this as dessert, as a chocolate loaf-cake. Just be sure to eat the leftovers for breakfast 😉
And lastly, Go Canucks! Go Penguins! Here’s hoping we meet in the Finals next June!
Double-Chocolate Loaf with Peanut Butter Cream Cheese Spread Recipe
From the kitchen Brown Eyed Baker. Recipe adapted from Baked Explorations.
For the Loaf
- 3/4 cup dark brown sugar
- 1 cup dark unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 egg yolk
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 8 ounces dark chocolate, coarsely chopped
For the Cream Cheese Spread
- 5 ounces cream cheese, softened
- 2 tablespoons creamy peanut butter
- 1/3 cup granulated sugar
- For the loaf: Preheat the oven to 350 degrees F. Butter a 9x5-inch loaf pan; set aside.
- Combine the brown sugar, cocoa, flour, granulated sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Mix on low speed just to combine.
- In a separate bowl, whisk together the eggs and egg yolk to blend, then add the buttermilk, oil and vanilla; whisk until combined.
- Turn the mixer to low and slowly pour the wet ingredients into the dry ingredients, mixing just until combined. Stir in the chopped chocolate by hand using a rubber spatula. Give it all a good last stir, making sure to scrap up everything on the bottom and sides and mixing it in.
- Pour the batter into the prepared pan and bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
- To make the Cream Cheese Spread: Using a spoon, mix the cream cheese in a medium bowl until soft and fluffy. Add the peanut butter and stir to completely combine, then add the sugar and stir briskly, until incorporated.
- Store the loaf wrapped tightly with plastic wrap at room temperature; store the cream cheese spread covered with plastic wrap (or in an airtight container) in the refrigerator