This is a bread I made up for Morgan because she loves hot cocoa so much. As soon as the first cold day hits, she is pulling out the hot cocoa and piling on the marshmallows. She is a hot cocoa lover, and has been since she was a little girl and it snowed one time for like five minutes in Texas. I ran and woke all the kids up so they could witness the event then gave them all hot cocoa. By the time they drank it, the snow had melted and it was 100 degrees again. (I’m exaggerating. But only slightly.)
I love this series of pictures of Morgan from last winter.
Notice the gigantic mug of hot cocoa.
But why must hot cocoa only be in a mug? She can have hot cocoa bread, too. And so can you!
How to make Hot Cocoa Bread:
1/2 cup cream cheese, softened
1/4 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
1 1/4 cups cocoa powder
1 1/4 cups buttermilk
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mini marshmallows
Combine cream cheese, butter, and sugar. Cream with a mixer. Add egg and vanilla. Mix again. Add the cocoa powder and about 1/2 cup of the buttermilk; mix well. Add all the remaining ingredients (except the marshmallows) and stir to combine. Stir in the marshmallows.
(If you don’t have mini marshmallows, you can cut up big marshmallows.) Spoon into a greased loaf pan. This makes a large loaf–use your largest loaf pan.
Bake at 350-degrees for one hour.
Makes one delicious hot chocolaty loaf! Goes good with a cup of hot cocoa.
*Try these in mini-loaves for holiday gift-giving! (How long it would take to bake would depend on your mini-loaf pan size. Probably 20-30 minutes.)
See this recipe at Farm Bell Recipes and save it to your recipe box.