This fantastic bread inspired by and adapted from Samantha Seneviratne’s recipe is worth dying for! It’s healthy, not so much sugar or butter in it and tasty too, the freshly ground pepper gives it a luxurious, smoky flavor. Seneviratne has Sri Lankan roots and her baking recipes contain delicious spices grown in her homeland.
Make it for guests, they will love it, and eat it warm from the oven. Of course you can store it in the fridge, Ahmedabad summers don’t allow you to keep anything outside for too long, and eat it cold, it still tastes awesome.
The pepper flavor in it intensifies over a period of a day or two. And I put in a real pepper punch, 2 teaspoons instead of 1 1/2 like she said. Then I also used cranberries instead of tart cherries because I didn’t have them and used salted butter instead of unsalted. The bread came out fabulous.
So go ahead and enjoy the recipe.
Black Pepper, Dark Chocolate And Cranberry Bread
Delicious, with chocolate chunks, cranberries and a pepper punch so good this bread is a bite of heaven.
- 1/2 cup (1 stick) butter at room temperature, plus extra for greasing
- 255 gms (2 cups) plain flour, plus more for dusting the pan
- 2 tspns freshly ground black pepper
- 1 1/2 tspns baking powder
- 1/2 tspn soda bicarbonate or baking soda
- 1/2 tspn salt, if you’re using unsalted butter.
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tspn vanilla extract
- 1/2 cup sour cream, at room temperature
- 1/4 cup whole milk, at room temperature
- 3/4 cup dried cranberries
- 65 gms (1/2 cup) semisweet chocolate (50-60% cacao), chopped
Preheat the oven to 350 degrees F/ 175 degrees C. Grease and flour a 4 1/2 inch by 8 1/2 inch loaf pan.
In a medium bowl, mix the plain flour, pepper, baking powder, soda bicarbonate, and salt if using.
In a large mixing bowl, whisk the butter and sugar till light and fluffy. Beat in the eggs, one at a time, and then add the vanilla.
Add half the flour mix, and beat gently until just combined. Add the sour cream and milk and mix briefly. Add the remaining flour and beat until just combined. Fold in the chocolate chunks and cranberries.
Put the batter into the prepared pan and smooth the top. Bake until golden brown in color, approximately 50 minutes, or when a skewer inserted into the bread comes out with some moist crumbs sticking to it.
Let the bread cool on a rack for 10 minutes, then remove the loaf from the pan, turn it right side up, and let it cool completely.
Go by your nose when it comes to checking to see if the cake is baked, not just the time given in the recipe. Every oven is different and if the cake smells baked it’s time to take it out of the oven even if it’s sooner than the given time in the recipe.