I have the patience of a 3 year old I guess. I envy those bloggers who schedule their posts to be published at certain time. Me? Never. I make something, write about it and publish it right away. Just can't have it in drafts for more than a day. When I made the Easy Pineapple Coconut Cake two days back, I made this quick bread too. You see, I had couple of people to say 'Thank you' to. And this bread is perfect for that. Makes 4 mini loaves so even if I gave couple away and keep some for kids, it is still plenty for all.
One Year Back - Basil Mint Rice
Adapted from the book 'Treasury of Christmas Collection' by Publications International Ltd.
All Purpose Flour - 3 cups
Unsweetened Cocoa - 3 TBSP
Sugar - 1 cup
Baking Powder - 2 tsp
Baking Soda - 2 tsp
Salt - 1 tsp
Chocolate chips - 1 cup (I used mini chocolate chips 3/4 cups)
Vanilla - 1 tsp
Milk - 1 1/2 cups
Vegetable Oil - 1/3 cup
Egg - 1 Large beaten slightly
Preheat the oven to 350 F. Spray 4 mini loaves of size 5 X 3 with vegetable oil spray. In a bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, salt. Take this mixture about 1 TBSP and coat the chocolate chips with it. In a measuring cup, take the milk. Add Oil, crack the egg to the same measuring cup and whisk together. Add vanilla and whisk one more time. Pour this into the dry mixture and stir to combine. Stir in the chocolate chips. Do not over mix. Divide between the four loaf pans. Bake for 30 - 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn it on to wire rack to cool completely.
You can bake this in a 9 X 5 loaf pan. You will have to bake for 60 - 65 minutes or till done. You could bake it in a muffin pan to make 12 muffins. Bake for 22 - 25 minutes.There was an additional 1/2 cup of chopped walnuts in the recipe. I didn't add them since my kids would pick around them.