This chocolate quick bread is easy to make; it's like baking your favorite brownies in a loaf pan. It's the perfect treat for fall.
WET INGREDIENTS – ½ cup mild vegetable oil – ¾ cup sugar – 2 large eggs – 2 tsp vanilla extract – 1 Tbsp espresso powder (instant espresso) – ¾ cup buttermilk DRY INGREDIENTS – ½ cup unsweetened cocoa powder – ½ tsp salt – ½ tsp baking soda – 1 cup all-purpose flour – 1 cup chopped walnuts, reserve 2 tablespoons for the topping.and finely chop them.
Set oven to 325? Spray and line a 9x5 loaf pan with parchment paper, leaving the ends dangling. This lets you lift the cake bread for easier cutting.
Mix wet ingredients in a large bowl. Mix in salt, cocoa powder, and baking soda. Use a silicone spoonula to fold flour.
When the flour is almost mixed, fold in the nuts. Avoid overmixing your batter. Blend until all dry flour is gone.
The thin batter goes into the bread pan. Sprinkle finely chopped walnuts on top. Bake in your preheated oven for 45–50 minutes until a toothpick inserted in the center comes out clean.
Fudgy crumbs work. Check your cake early to avoid overbaking. Allow to cool. If using a parchment paper'sling', gently remove the cake from the pan to slice.
You can slice and serve warm bread or let it cool. To avoid smashing bread, I use a sharp serrated bread knife and moderate sawing.
If you slice before eating, the bread will dry out. Store leftovers in an airtight container or foil at room temperature. For longer storage, freeze bread.