Quick-Breads (muffins, banana bread, etc.)

Chocolate Loaf Cake with Peanut Butter Glaze


1 ¼ cups (300 mL) cake and pastry flour
½ cup (120 mL) cocoa powder
¼ tsp (1 mL) salt
½ tsp (2 mL) baking
¼tsp (1 m)baking soda
1 tsp (5 mL) cinnamon
¾ cup (175 mL) butter
1 ½ cups (375 mL) sugar
2 tsp (10 mL) vanilla extract
3 eggs
1 cup (250 mL) buttermilk
1 tbsp (15 mL) instant coffee
1 tbsp (15 mL) water

Peanut Butter Glaze
2 tbsp (25 mL) peanut butter
1 cup (250 mL) icing sugar
3-4 tbsp (45 – 60 mL) milk


Preheat oven to 325° (160 °C). Butter and flour one 5 x 9 inch (13 x 22 cm) loaf pan. Combine flour, cocoa powder, salt, baking powder, baking soda and cinnamon in a medium size bowl. In a separate large bowl, cream butter and sugar with a mixer on high speed until pale and fluffy, about 5 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract. Beat in eggs one at a time, beating well after each addition, again, scraping down sides of mixing bowl. Reduce speed to low, and add flour mixture alternately with the buttermilk, starting and ending with dry ingredients. Dissolve instant coffee in water. Stir into batter. Pour mixture into prepared pan.

Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pan on a wire rack for 30 minutes. Remove from pan, and let cool completely on wire rack.

Peanut Butter Glaze
Combine all ingredients and stir until smooth. Drizzle over cooled cake.

Makes 8-10 slices.

Nutrients per serving:

Calories: 427.2
Carbohydrate: 62.5g
Protein: 6.2g
Fat: 18.5g
Sodium: 249.8mg
Fibre: 2.2g