The recipe for this amazing quick bread with cocoa, cinnamon, and cayenne pepper won’t leave anyone indifferent 🙂
· 163 grams (1¼ cups) all-purpose flour
· 42 grams (⅓ cup) plus 2 tablespoons unsweetened Dutch-processed cocoa powder, divided
· 2 teaspoons baking powder
· ½ teaspoon baking soda
· 1¼ teaspoons ground cinnamon, divided
· ½ teaspoon cayenne pepper, plus more for sprinkling
· ¾ teaspoon table salt
· 114 grams of semisweet chocolate, chopped
· 3 large eggs
· 218 grams (1 cup) packed light brown sugar
· ½ cup grape seed or other neutral oil
· 203 grams (¾ cup) sour cream divided
· 110 grams (⅓ cup) plus 3 tablespoons tahini, divided
· 2 teaspoons vanilla extract, divided
· 124 grams (1 cup) of powdered sugar
1) Prepare your pan. Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan.
2) Whisk dry ingredients in a medium bowl. Whisk together the flour, the 42 grams (â…“ cup) of cocoa, the baking powder, baking soda, one teaspoon of cinnamon, the cayenne, and the salt. Add the chopped chocolate and toss to coat.
3) Mix in wet ingredients. In a large bowl, whisk the eggs. Add the brown sugar, oil, 135 grams (½ cup) of sour cream, 110 grams (⅓ cup) of tahini, and one teaspoon of vanilla; whisk until well combined. Add the flour mixture and mix with a silicone spatula until just combined. Scrape the batter into the prepared pan and smooth the surface, then rap the pan on the counter a few times to remove any air bubbles. Bake until a toothpick inserted at the center of the loaf comes with a few moist crumbs attached, 55 to 60 minutes.
4) Let cool. Cool in the pan on a wire rack for about 15 minutes. Lift the loaf out of the pan using the parchment and set it directly on the rack. Let cool completely.
5) Make the glaze. Remove the parchment liner under the loaf. In a medium bowl, combine the powdered sugar, the remaining ¼ teaspoon cinnamon, the remaining two tablespoons cocoa, the remaining (68 grams) ¼ cup sour cream, the remaining three tablespoons tahini, and the one remaining teaspoon vanilla. Whisk until smooth. Pour the glaze onto the loaf and smooth with a spatula, then sprinkle with additional cayenne. Let stand for about 15 minutes before slicing.
Recipe credit: Jennifer Polse and Lisa Kinser