With several types of chocolate, the loaf is rich without being overwhelming. The dairy (buttermilk, yogurt and melted butter) keeps it moist. And it has just enough almond flavoring and crunch to add contrast to the rich chocolate “base.”
This almond chocolate loaf recipe is an adaptation of a chocolate buttermilk bread recipe from a marvelous blogger, Roxana of a trEATs affair. In turn, Roxana adapted hers from The Kitchn’s buttermilk quick bread recipe.
The quick bread technique is a common thread in all three recipes. (That technique calls for mixing all the dry ingredients, including leavening, together, then adding the wet ones just until combined.) Roxana added yogurt to the buttermilk and melted butter. That added dairy gives the final product a texture that is more cakey than bread-like. I decided to avoid the bread/cake distinction and simply call it a loaf.
This moist chocolate almond loaf recipe calls for two ingredients that you may not have on hand – buttermilk and Greek yogurt. Don’t despair if you don’t have one or both. There are easy substitutes for them.
Easy Substitutions for Buttermilk and Greek Yogurt
- For buttermilk (from The Kitchn)
- Add a tablespoon of lemon juice or white vinegar or 1 and 3/4 teaspoons of cream of tartar to a cup of whole or 2% milk, stir, and let the mixture stand for 5-10 minutes, or
- Thin out 3/4 cup of yogurt or sour cream with 1/4 cup of water, stir, and let the mixture stand for 5-10 minutes.
- For Greek yogurt