Moist Almond Chocolate Loaf Recipes

ALMOND FLOUR CHOCOLATE BREAD {PALEO}

Steps:

• Preheat oven to 350ºF and line a 8×4 medium loaf pan with parchment paper; set aside.
• In medium bowl add almond flour, cocoa powder, tapioca flour, baking soda and salt; set aside.
• In large bowl whisk together eggs, oil, maple syrup, (granulated sugar, if using) and vanilla extract. Pour dry ingredients into large bowl of wet ingredients, using spatula to stir a few times. Then add in the chocolate chips and 2 tablespoons of milk, stirring to fully combined. Batter should be thick and wet but spreadable into pan. Pour batter into prepared loaf pan.
• Bake chocolate bread for 20 minutes uncovered, then add foil and continue baking for another 10-20 minutes. Be sure to check the bread after baking for 30 minutes total - the edges may darken but the bread will be ready when inserted toothpick comes out with no wet batter. The middle may fall slightly, this is okay! The bread still tastes delicious.
• Allow bread to cool in pan for 15 minutes before lifting from the parchment paper to remove bread. Slice into about 1″ thick slices. Enjoy!

MOIST ALMOND CHOCOLATE LOAF

Steps:

• Pre-heat the oven to 350 degrees F. Grease a 9-inch x 5-inch loaf pan and set aside.
• In a large bowl, whisk together the dry ingredients, i.e. flour, cocoa powder, sugar, baking powder and soda, and salt.
• In a smaller bowl, combine the wet ingredients. First, lightly beat the egg. Then add the buttermilk, yogurt, melted butter and almond extract, mixing until well combined. When you're done, you have two bowls, one with dry ingredients and the other with the wet ones. (The only ingredients left aside are the chocolate chips/chunks and the slivered almonds.)
• Using a spatula, fold the wet ingredients into the dry ones, with a circular motion from underneath up to the top. Do not overmix; you just want to moisten the dry ingredients. The batter is quite dense.
• Add the chocolate chips and chunks in two batches, folding in the first, then adding the second. They should be dispersed but do not mix vigorously.
• Spoon the batter into the greased pan. Gently even out the top.
• Spread the slivered almonds over the top and gently press them in, just enough so that they don't slide off.
• Bake the loaf for 45 - 55 minutes, until a skewer or toothpick inserted into the loaf comes out clean.
• Cool the loaf in the pan. When the pan is cool enough to handle, gently slip a knife around the edges and tip it over onto a wire rack. Put the loaf right side up and let it cool completely before slicing.