Double Chocolate Almond Bread

This was a big baking week over at the ole' Third Story Bake Shop. Partly because I have a serious fear of losing my hard practiced skills and abilities, but equally so because I love giving people treats. 

In addition to my bake fest, we have been busy busy BUSY trying to find a house. I am trying to pace myself packing, because it really could still be a while, and we still need clothes and food until we get a place.We just need a few acres and a space for band practices to be moved outdoors and away from my living room... All I can think of is waking up to let my dog out to a yard full of carefully plotted flower and vegetable gardens. Where I can step outside in the summer for my morning coffee without listening to my  weird neighbor swear at invisible people.

 It can't be soon enough.

It's still not very spring-like here in the upper mid-west, and while walking downtown to get lunch yesterday I was pelted with the most painful diamond hard snowfall I've ever felt. I'm taking this as a sign that our summer is going to be amazing to help get through the dog days of spring in Minnesota. Making things with chocolate also helps ease the pain of never ending fog and snow.

Double Chocolate Almond Bread

-3 cups white whole wheat flour ( I used Gold Medal)

-1 cup sugar

-2 eggs

- 1 cup canola oil

- 3/4 cup cocoa powder

-1 cup dark chocolate chips

-1/2 cup chopped almonds

-1 1/2 T. baking powder

-1 t.  baking soda

-1/2 t. salt

-1 t. vanilla

Directions: Preheat oven to 350 degrees. In one medium mixing bowl combine flour, baking powder, baking soda and salt and whisk to combine. In another bowl, combine sugar, vanilla, cocoa, eggs and canola oil and whisk to combine. Fold wet into dry until just combined, then gently fold in almonds and chocolate chips. Place in two sprayed 9 inch loaf pans and bake 30-35 minutes until toothpick inserted inside comes out clean. ( bake time may vary depending on oven, so just keep an eye on them and if they're getting crispy without being done, cover them with tinfoil.)

I dressed up the tops of the loaves with a drizzle of chocolate and some whole almonds. Decadent and cocoa-rich, this is a grand addition to a brunch dessert. Since chocolate and coffee are BFF's, it's a natural pairing for the morning cup of joe. You can reduce the amount of chips or omit them completely for a less sweet version of this, if that's what you're into.

Does this slice not beg for a dollop of honey and a sip of  Breakfast Blend? Enjoy!