Double-Chocolate Loaf with Peanut Butter Cream Cheese Spread

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This is a good sweet bread, and it’s a cross between muffins, brownies, and cakes. It has an intense chocolate flavor. This probably gets an 8. The recipe came from a book called “Baked Explorations” by Matt Lewis and Renato Poliafito.

Double-Chocolate Loaf with Peanut Butter Cream Cheese Spread
3/4 cup brown sugar I cut this in half
1 cup cocoa, sifted
1 1/2 cups flour
3/4 cup sugar I cut this in half
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
2 large eggs
1 egg yolk
3/4 cup buttermilk
1/2 cup vegtable oil I used canola
1 tsp. vanilla
8 oz. dark chocolate chopped I cut this in half

Cream cheese

5 oz. cream cheese, softened
2 Tbs. creamy peanut butter
1/3 cup sugar I use powdered sugar

So, you combine the dry ingredients, add the wet ingredients, and beat. This is a thick batter. Stir in the dark chocolate chunks by hand. Grease and flour a loaf pan. Bake at 350 for about 1 hour. I would put some tinfoil on the top because mine got too done, and it overflowed small pans, so use a full loaf pan size.

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