This chocolate quick bread is paired with a creamy glaze that is bursting with hints of floral lavender. Serve it with a cup of coffee at breakfast, or top it with a scoop of ice cream for dessert.
Yield: one 81‚ĀĄ2-by-41‚ĀĄ2-inch loaf
- 1 1‚ĀĄ2 cups unbleached, all-purpose flour
- 1 teaspoon baking powder
- 1‚ĀĄ4 teaspoon fine sea salt
- 1 1‚ĀĄ4 cup granulated sugar
- 1‚ĀĄ2 cup unsalted butter, melted
- 2 large eggs
- 3 tablespoons whole milk
- 1 ounce unsweetened baking chocolate,
melted and cooled
- 1‚ĀĄ4 cup semisweet chocolate chips
- 4 tablespoons whole milk
- 1 cup confectioner‚Äôs sugar
- 1‚ĀĄ4 teaspoon culinary lavender
- pinch sea salt
Preheat your oven to 350 degrees F. Then, grease an 81‚ĀĄ2-by-41‚ĀĄ2-inch loaf pan with butter.
To make the bread:
In a medium bowl, stir together the flour, baking powder and sea salt. Set aside.
In a large bowl, stir together the sugar and melted butter until blended. Mix in the eggs, and then stir in the milk. Stir in the cooled, melted chocolate until no more streaks appear and the batter is a milk chocolate color.
Gradually fold in the dry ingredients just until everything is combined. Finally, fold in the chocolate chips.
Pour the batter into the prepared baking pan. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes. Remove the loaf from the pan, and let it cool completely, about 1 hour.
To make the glaze:
In a medium bowl, stir the milk into the confectioner‚Äôs sugar, 1 tablespoon at a time until it reaches a thick but pourable glaze. More or less milk might be needed. Crush the lavender between your fingers, and add it to the glaze. Stir in the salt.
Drizzle the glaze over the bread. Let set for 15 minutes before slicing to serve.
This story originally appeared in the September/October 2017 issue of Hobby Farms.