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Cocoa Bread With Stewed Yard Peaches

More like a chocolate gingerbread without the ginger, this incredibly light bread is perfect topped with stewed fresh or frozen peaches or apples.

Southern Living JANUARY 2005

  • Yield: Makes 6 to 8 servings
  • Cook time:30 Minutes
  • Prep time:10 Minutes

Ingredients

  • 1 cup boiling water
  • 1/2 cup butter or margarine, melted
  • 1/2 cup molasses
  • 1/2 cup sugar
  • 2 large eggs, lightly beaten
  • 2 cups self-rising flour
  • 1/2 teaspoon baking soda
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon ground cinnamon
  • Stewed Yard Peaches

Preparation

Whisk together first 4 ingredients in a large bowl; let cool. Whisk in eggs.

Sift together self-rising flour and next 3 ingredients; whisk into molasses mixture, whisking until smooth. Pour batter into a greased and floured 8-inch square baking pan.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Serve with warm Stewed Yard Peaches.

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