Category Archives: breads

chocolate bread

I have been looking for recipes that require a lot of chocolate because I need to reduce my chocolate stash that has been magically building up in the last months. So after baking my favourite brownies last week I searched for a new recipe and came across this chocolate bread. It is adapted from my Paula Deen.

chocolate bread
Prep time
Cook time
Total time
Yields: 25
  • 2¼ cups (280g) all-purpose flour
  • 1 (190g) cup sugar
  • ¾ cup (145g) caster sugar
  • ¾ cup (85g) unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup & 2 tablespoons (150ml) crème fraiche
  • ½ cup & 6 tablespoons (200ml) milk
  • 1 cup (340ml) vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1¾ cups (320g) chopped chocolate
  1. Preheat oven to 325° F / 162° C.
  2. Grease two loaf pans (total size: 18 by 4,5-inch (46x12 cm) and line them with parchment paper.
  3. In a large bowl mix the flour, sugars, cocoa, baking powder and salt.
  4. Beat in the milk, crème fraiche, vegetable oil, eggs and vanilla extract and mix until well combined.
  5. Add the chocolate pieces and pour the batter into the prepared pans.
  6. Bake in the preheated oven for 80 minutes and let cool in the pans for 20 minutes.
  7. Remove the bread from the pans and cool completely on a wire rack.



I added a caramel chocolate to the dark chocolate and the chocolate bread turned out nicely moist and slightly gooey.


double chocolate banana bread

Those three bananas that were turning brown in my kitchen just needed to be made to good use, so what to bake if not a banana bread. And with all that chocolate in my cupboards, this double chocolate banana bread just seemed to be the perfect solution. I adapted this recipe from smitten kitchen.

But unfortunately this banana bread did not turn out too great. First I couldn’t get it out of the pan – it fell apart completely – so parchment paper always from now on! And then it was burned at the edges but not quite done in the middle. That’s my wonky oven for you! I tried a piece of the nearly done, but not yet burned bread and it tasted great, so hopefully you’ll have more luck trying this recipe. Maybe you should stick to smitten kitchen’s original recipe…


double chocolate banana bread
Prep time
Cook time
Total time
Yields: 8
  • 3 medium very ripe bananas
  • ½ cup (115g) butter, melted
  • ¾ cup (150g) light brown sugar
  • 1 egg (L)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (125g) all-purpose flour
  • ½ cup (55g) cocoa powder
  • 1 cup (180g) semisweet and white chocolate, chopped
  1. Heat your oven to 350°F. Grease a 14 inch long loaf pan.
  2. Melt the butter and add the bananas and mash them while heating them slightly.
  3. In a bowl whisk the brown sugar, egg and vanilla, then add the banana and butter mixture.
  4. Sift the baking soda, salt, flour and cocoa powder over the wet ingredients.
  5. Stir with a spoon until just combined.
  6. Stir in chocolate chunks.
  7. Pour the batter into the prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the centre of the cake comes out batter-free.
  8. Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack.


The very dreary looking banana bread:


honey pecan bread

I guess there’s no better time to bake something christmassy than the middle of August – no one expects it… I stumbled across this recipe in a (German) book that I bought a very long time ago called “Basic Baking“. I haven’t baked anything from it in years, because I’ve rarely been very happy with the results, but I thought I could give it another try.

This is a variation of a typical German “Honigkuchen” (Honey Cake), which is quite similar to a Gingerbread cake.



I made one with and one without pecans.


Honey Pecan Bread
Prep time
Cook time
Total time
Yields: 20
  • 4 cups (500g) all-purpose flour
  • ½ pound (250g) honey
  • ½ cup (100g) brown sugar
  • 2 teaspoons cinnamon
  • 1 cup & 3 tablespoons (100g) ground almonds (or hazelnuts)
  • 1 cup (230ml) buttermilk
  • 1 ½ tablespoons (16g) baking powder
  • 1 tablespoon molasses
  • 1 egg
  • grated zest of one lemon
  • 1 teaspoon vanilla extract
  • 1 cup (115g) chopped pecans (or more)
  1. Slightly heat the honey and brown sugar, set aside.
  2. Grease and lightly flour a 13-inch (33cm) baking pan. If you don't want the bread to become too huge you can also use a 13 inch and a 6 inch (15cm) pan.
  3. Whisk flour, baking powder, lemon zest and cinnamon in a bowl.
  4. Preheat oven to 350° F / 175 °C.
  5. Stir molasses, vanilla extract and egg into the honey mixture until just combined.
  6. Pour the honey over the flour and mix until well combined.
  7. Pour the batter into prepared baking pan(s) and tap the pans gently
  8. on the counter to remove any air bubbles.
  9. Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 50 minutes.




cinnamon pull apart bread

I made this cinnamon pull apart bread the last time my friend J. came to visit from Freiburg, we ate some of it fresh out of the oven and he took the rest with him for the train ride home. It’s sweet, it’s sticky and it’s incredibly delicious!

I adapted this recipe from lecker and used more or less half the ingredients. It was enough dough for a loaf pan that is approx. 10 inches / 25cm long.


Luckily it was a warm and sunny day – the dough had a good time on my window sill.



cinnamon pull apart bread
Prep time
Cook time
Total time
Yields: 1 loaf
  • 2 cups (250g) all-purpose flour
  • ¾ tablespoon (8g) fresh or dry yeast
  • 2 ½ tablespoons (30g) sugar
  • a pinch of salt
  • 1 ½ teaspoons vanilla extract
  • not quite 2 tablespoons (25g) butter
  • 5 tablespoons (75ml) milk
  • 1 egg (L)
  • 3 ½ tablespoons (50g) butter, melted
  • 1 teaspoon cinnamon
  • 6 tablespoons (75g) sugar (brown or regular granulated)
  • 2 teaspoons golden syrup (Zuckerrübensirup)
  1. Combine flour, salt, sugar, vanilla and yeast in a bowl.
  2. Moderately heat up the milk and add the butter.
  3. Add the egg to the flour, then add the milk and butter.
  4. Knead the dough for 8 to 10 minutes. Place the dough in a lightly buttered bowl, cover it with a dish towel and let it rest and rise in a warm place for at least one hour.

  5. In the meantime melt the butter and add the cinnamon, sugar and golden syrup.

  6. On a lightly floured surface knead the dough and then use a rolling pin to roll the dough into something resembling a square.
  7. Slather generously with the butter mixture. Cut the dough into squares and stack them.
  8. Place the stacks of dough squares into a greased and floured loaf pan.
  9. Again cover with a dish towel and let it rest and rise in a warm place for at least 30 minutes.

  10. Preheat oven to 350° F / 175° C
  11. Bake for 30 minutes. Allow to cool slightly – if you can…