My husband may be a savory breakfast person, but on my side of the table there’s got to be a little sweetness. Whether with fresh fruit or muffins, or even just a flavorful cinnamon tea, I love to wake up to a weekend breakfast on the sweet side.
One of my favorite indulgences is quick bread. It’s just that – quick! Not to mention easy and always delicious. Some of my favorites have been my Mini Gingerbread Loaves and Lemon-Blueberry Breakfast Bread but this marbled bread, my first ever, really takes the cake. Er… bread.
All it involves is making a simple vanilla cake batter, then pouring half into another bowl and whisking in melted chocolate. The marbling effect is the result of spooning the batters into a loaf pan alternately, then swirling a skewer through the batter to achieve ribbons of chocolate and vanilla wonderfulness.
Enjoy this easy and mouthwateringly moist bread some slow morning, or as an after-dinner treat with some fruit, cream or powdered sugar. It’s sure to be delicious any way you devour it!
Chocolate-Vanilla Marbled Bread
- 4 ounces semisweet or bittersweet chocolate chopped
- 1/2 cup milk divided
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup sour cream or plain yogurt
- 1/2 cup unsalted butter room temperature
- 3/4 cup plus 2 tablespoons granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 325 degrees F and place rack in the center of the oven. Butter and lightly flour a 9 x 5 x 3 inch loaf pan. Line the bottom of the pan with a strip of parchment paper.
- Melt the chocolate with 1/4 cup of the milk in the microwave, on high, stirring every 15 seconds until smooth. Set aside.
- In a separate bowl, whisk the flour with the baking powder and salt.
- In a small bowl, whisk the sour cream with the remaining 1/4 cup milk, and the vanilla extract.
- With an electric or hand mixer, beat butter and sugar until light and fluffy. Beat in eggs one at a time. On low speed, alternately add the flour mixture and sour cream/milk mixture. Spoon half of the batter into a separate bowl. Add the melted chocolate mixture to one half of the batter and fold in.
- With two spoons, place spoonfuls of the two mixtures into the prepared loaf pan alternately (chocolate, white, chocolate, etc.). Run a wooden skewer or knife through the two batters to achieve a marbled effect. Don't over mix.
- Bake for about 50 - 55 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan.