Chocolate and Vanilla Marbled Quick Bread Recipe
This Chocolate and Vanilla Marbled Quick Bread is great on its own - not too sweet, and great for breakfast toasted with a bit of butter.
Mini Loaf Pans
- 2 ounces Semisweet Chocolate
- 3 Tablespoons Milk
- 1 cup All-Purpose Flour
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- 5 Tablespoons Butter, softened
- ½ cup Sugar
- 1 large Egg
- 3 Tablespoons Sour Cream
- ½ teaspoon Vanilla Extract
Preheat the oven to 325 degrees. Grease two mini loaf pans.
Combine the chocolate and milk in a small bowl over a simmering pan of water and heat, whisking continuously, until smooth. Set aside to cool to room temperature.
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
In another bowl, cream the butter and sugar until light and fluffy. Beat in the egg and sour cream until smooth. Pour the butter-sugar mixture over the dry ingredients and fold together just until evenly combined.
Divide the batter in half. Add the melted chocolate to half and the vanilla to the other half.
Pour the vanilla batter into the prepared pans. Pour the chocolate batter over the top. Gently swirl the batters together with a a knife to achieve a marbled effect.
Bake for 30-35 minutes or until the surface of the bread is firm and a toothpick inserted into the center comes out with just a crumb or two.
Cool the bread in the baking pan for 10 minutes before turning it out and allowing it to finish cooling.
Calories: 182kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 117mg | Potassium: 150mg | Fiber: 1g | Sugar: 12g | Vitamin A: 225IU | Vitamin C: 0.03mg | Calcium: 55mg | Iron: 1mg