Title: Cocoa-Nut Bread
Categories: Bread Chocolate Breakfast
Yield: 10 Servings
| 2 1/4 | c | Unbleached All Purpose Flour |
| 1 1/2 | c | Sugar |
| 1/3 | c | Cocoa |
| 3 1/2 | ts | Baking Powder |
| 1 | ts | Salt |
| 1 | lg | Egg |
| 1 1/4 | c | Milk |
| 1/2 | c | Vegetable Oil |
| 1 | c | Nuts; Finely Chopped |
Preheat the oven to 350 degrees F. Grease and flour a 9 X 5 X 3-inch loaf
pan. In a large bowl, combine all of the ingredients except the nuts. Beat
with a spoon for 30 seconds, then stir in the nuts. Pour the batter into
the prepared pan. Bake for 65 to 70 minutes or until a wooden pick,
inserted in the center, comes out clean. Cool, on a wire rack in the pan,
for 10 minutes then remove the loaf from the pan. Wrap tightly in Aluminum
foil and cool completely before cutting.