Are you in the midst of the hustle and bustle of Thanksgiving prep? If so you may want to take a quick break and make this bread. I was never a true fan of pumpkin pie. I would have my own slice on Thanksgiving and be good for the year. If I can sneak in a different dessert I do. This double chocolate caramel bread can be just that. Or if you just need a chocolate break before all the happenings begin I highly recommend making a loaf.
This loaf has a double dose of chocolate with both cocoa powder and dark chocolate chips. The caramel on top is an extra bonus. Just what you need for a extra bump of energy.
Served with butter or with some extra caramel sauce to be more indulgent. It is the season after all.
by Emily Morris
Prep Time: 20 minutes
Cook Time: 1 hour
Keywords: bake bread dessert caramel chocolate
- 1/2 cup room temperature butter
- 3/4 cup sugar
- 3 eggs
- 1/2 tsp vanilla extract
- 1 cup plain yogurt
- 2 cups all purpose flour
- 2 tsp (8 grams) baking powder
- 1/3 cup cocoa powder
- 1/2 cup dark chocolate chips
- 1/3 cup caramel
Heat the oven to 350F. Grease a 9X5 loaf pan. Set aside.
In a bowl sift together the flour, baking powder and cocoa. Set aside.
In a separate mixing bowl cream butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time scraping the sides of the bowl down after each addition. Then add the vanilla extract and combine.
Add the plain yogurt and flour mixture alternately in three additions.
Pour the batter into the baking pan, scoop the caramel on top and with a butter knife mix it into the chocolate bread batter.
Bake until a wooden skewer comes out clean, about 50 minutes. Leave to cool slightly before removing from pan.
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