Holy Mole Granola Crunch Bread
From jo_jo_ba 13 years ago
- 1 1/2 hours to make
- Serves 10
For a little textural dimension in the filling to pair up with the new chilli, cinnamon and cocoa blend I made up, I tossed walnuts and crunchy honey-sweetened granola with the spice. Heavily adapted from the "Cinnamon Swirl Bread" on the blog What Megan's Making.
Ingredients
- ½ cup finely chopped walnuts shopping list
- ¼ cup crunchy granola cereal shopping list
- 2 tsp ground cinnamon shopping list
- 1 tsp chili powder shopping list
- 1 tbsp cocoa powder shopping list
- 1 tbsp turbinado sugar shopping list
- ¾ cup sugar shopping list
- 1 cup flour shopping list
- 1 cup 12-grain flour shopping list
- 1 tsp instant espresso powder shopping list
- ½ tbsp baking powder shopping list
- 1 tsp baking soda shopping list
- ½ tsp salt shopping list
- 2 tbsp ground flaxseed shopping list
- 3 tbsp hot water shopping list
- 1 cup buttermilk shopping list
- 1 tsp coffee extract shopping list
- 1 tsp vanilla extract shopping list
- 1/3 cup oil shopping list
How to make it
- Preheat oven to 350F, grease a loaf pan.
- Mix together walnuts, granola, cinnamon, chili powder and cocoa powder in a small bowl. Set aside.
- Combine sugar, flours, espresso powder, baking powder, baking soda and salt in a medium bowl.
- In a large bowl, beat flaxseed with hot water. Let stand 10 minutes.
- Beat in the buttermilk, coffee extract, vanilla and oil.
- Add flour mixture and stir just until mixed. Do not overmix.
- Pour half of the batter into loaf pan.
- Sprinkle with the nut mixture (aim for a central "core" of filling) and top with remaining batter.
- Swirl mixtures together with a chopstick or knife.
- Bake for 40 to 50 minutes, cool in pan for about 20 minutes before turning out and cooling completely on a wire rack.
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