Can I tell you a wonderfully random, yet profound (Okay, maybe profound is a stretch) story?
I have a lucky dollar bill in my wallet.
Many times it has been the very last dollar in my wallet, and many times I have resisted using it.
I’ve had this dollar bill since I was a freshman in high school. I got it on the day that I was going to my very first band competition. I was in the colorguard; you know, the people that spin flags, rifles, and sabres while the band performs their halftime show.
On the way to the competition, I was insanely nervous and insanely carsick. We were driving to the small town of Wise, Virginia, and I am absolutely positive that our bus driver took every curvy road that he possibly could to get us to our destination. Oh, and it was raining. Because it always rains when you’re only crazy rural roads…
We were late getting to the performance venue and had to run straight into warmup – at this point I was a totally nauseas, nervous, fidgety mess. Basically like how I am now, except more caffeinated. One of my instructors, Noel, said that she would give a dollar bill to whomever performed the biggest that day. In colorguard, you ALWAYS want to perform big.
I honestly cannot remember that performance. I remember walking on the field feeling completely lost and scared, and I remember exiting the field feeling exhilarated and hooked on the sport that would carry me through my high school career.
After we performed, Noel came up to me and presented me with a slightly crumpled dollar bill.
I have kept that dollar close to my heart. It’s not so much about the actual performance – because like I said, I don’t remember it. It’s more of a reminder to shine bright.
Goodness, that sounds cheesy. But, it’s true.
So, what does this have to do with this deliciously addictive chocolatey bread? Well, this bread is actually a metaphor for life…
Okay, I’m lying. The only metaphor of this bread is in my stomach.
Should I stop with the awful jokes now?
By the way if you want a laugh (or an eye-roll), I’m including this video for fun. To check me out in my awkward high school days go to 0:28 and 0:53, I’m on the bottom left. I’m a brilliantly awful dancer 😉
Chocolate-Chocolate Breakfast Bread
This bread has become my favorite breakfast treat. It is incredibly moist and has the perfect amount of sweetness – perfect for a filling breakfast or delightful snack.
To make the recipe a bit healthier, I substituted half of the oil for mashed banana. I think it came out wonderfully with the tiny chunks of banana. Feel free to use other fruit purees or the entire amount of oil. This bread has an interesting ingredient – red wine vinegar – which is used to get some of the ingredients to react with each other. Don’t worry though, your bread will not taste like you’re eating a salad 😉
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1/2 cup packed brown sugar
- 1/4 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup warm water $
- 1/4 cup canola oil – or 1/8 cup oil with 1/8 cup fruit puree (see notes)
- 1 tablespoon red wine vinegar
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1 oz. semi sweet chocolate – chopped (The original recipe calls for 1/2 cup chocolate, I didn’t have enough, but I still thought it was delicious)
1. Preheat oven to 375°. Lightly grease a loaf pan (I used a 1 qt. loaf pan which is 7-1/2 by 3-1/2), but this recipe can also be made into 12 muffins.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in the chocolate. Add oil mixture to flour mixture, stirring just until moist.
3. Pour batter into prepared loaf pan (or muffins liners). Bake at 375° for 30-45 minutes or until a wooden pick inserted in center comes out clean. The reason there is such a wide range is that different loaf pans will cook the bread at different times. Remove from oven and cool for 5 minutes in pan on a wire rack.
Recipe adapted from Cooking Light