Can’t decide whether you want to bake vanilla bread, or chocolate bread? Today, I have combined the two together so you can have the best of both!
To create the marbled effect, I simply poured half of the bread batter into a separate bowl, and folded in two tablespoons of cocoa powder, then spooned each mixture into the prepared pan alternately. I then grabbed a toothpick, and swirled the two mixtures together. Simple, yet gorgeous!
I LOVE using sour cream in my bread recipes, it creates the moistest crumb. I know I sound like a broken record here going on about moist baked goods, but seriously. 😉 A good substitution if you can’t get hold of sour cream, is plain yogurt. I like to use Greek Style yogurt.
2 tablespoons cocoa powder (I used Callebaut Cocoa Powder)
For the Glaze
1/2 cup (100g) chocolate chips
2 tablespoons (30g) unsalted butter
2 teaspoons light corn syrup/golden syrup
For the Cake
Preheat the oven to 180C/350F/Gas 4. Butter or spray an 9x5" loaf pan. Set aside.
Whisk together the flour, sugar, baking powder, baking soda, and salt
Whisk together the eggs, vanilla extract, butter, and sour cream. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix. Pour half of the mixture into a separate bowl, and fold in the cocoa powder.
Spoon a dollop of each mixture alternately into the prepared pan, then using a toothpick, swirl the two mixtures together. Bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much.
For the Glaze
Place the chocolate chips, butter, and syrup in a heat-proof bowl, and microwave until completely melted and smooth, stirring every 10 seconds. Drizzle the glaze over the cooled bread, and leave to set.