The taste of this tender, not-too-sweet quick bread will surprise you, with the lime juice-chocolate milk mixture providing a nice tang.
Serve for brunch or with afternoon tea. The bread makes great toast.
Make Ahead: The bread can be stored at room temperature for up to 1 week or wrapped well and frozen for up to 1 month.
Servings: 2 - 4
Yield: Makes 1 small loaf
- 1/4 cup plus 3 1/2 tablespoons regular or low-fat chocolate milk, or more as needed
- Finely grated zest and freshly squeezed juice from 1/2 lime (1/2 teaspoon zest and 2 teaspoons juice)
- 2/3 cup flour
- 1/4 cup sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into bits
- 1 tablespoon well-beaten egg
- 1/2 cup confectioners' sugar
Position a rack in the center of the oven; preheat to 425 degrees. Use nonstick cooking oil spray to coat the inside of a small loaf pan (2-cup capacity, about 5 by 3 inches). Line the bottom of the pan lengthwise and up the short ends with a strip of parchment paper, allowing it to extend 1 1/2 inches past the rim at both ends.
Pour 1/4 cup plus 2 1/2 tablespoons of the chocolate milk into a glass measuring cup; stir in 1 teaspoon of the lime juice. Let stand at room temperature for 10 minutes. The mixture might appear slightly curdled.
Combine the flour, sugar, cocoa powder, baking powder, baking soda, salt and lime zest in a medium bowl, whisking to mix well. Add the butter and cut in with a pastry blender or two forks to form coarse crumbs.
Whisk the egg into the chocolate milk mixture, then add that combination to the flour mixture and stir just until combined. Pour into the prepared loaf pan. Bake for about 30 minutes, until a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack to cool for 10 minutes, then remove the bread from the pan and let it cool upright on the rack.
While the bread is on the rack, make the glaze: Combine the confectioners' sugar, the remaining tablespoon of chocolate milk and the remaining teaspoon of lime juice in a small bowl, stirring to form a very smooth glaze. Add up to 1/2 tablespoon of chocolate milk to thin it, if necessary.
Use a long skewer to poke 6 holes in the warm chocolate loaf, all the way to the bottom; drizzle all of the glaze over the top.
Cool the bread to room temperature before serving.
Adapted from "Small-Batch Baking for Chocolate Lovers," by Debby Maugans (St. Martin's Griffin/Thomas Dunne Books, 2011).
Tested by Lucy Shackelford.
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