I actually chuckle when I call this "bread". I mean really, look at this. (look up). This is cake. Delicious, chocolaty, crunchy, sweet, moist cake. Not bread.
I found a website with a ton of different versions of this bread. They all sound fantastic. I can't see myself stopping anytime soon.
Suzy's blog recommended the Almond Joy version. This sounded fantastic! The only things that I missed from her version was the cocoa and the espresso powder. I didn't have any espresso powder and I just plain forgot the cocoa powder. I wish I had remembered because it needed a bit more of a chocolate boost.
But it was good. SOOOOOOOO good!
I also overcooked mine a bit. I do that. A lot. It was still good. Just a little harder around the edges and the coconut got a bit brown on the top.
My next round will be made right before I go on vacation. Though I have many idea's and thoughts for what kind to make, I haven't decided. I guess I have 10 days to decide.
Adapted from Kitchen Bouquet
About a cup of starter mix
1 cup of oil
1/2 cup of milk
1 cup sugar
1/2 tsp almond extract
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups flour
1 large box of instant chocolate pudding
1/2 cup coconut
1/2 cup slivered almonds
1/2 cup chocolate chunks
1/2 cup coconut
1/2 cup whole almonds
Mix all bread ingredients together thoroughly. Spray 2 muffin loafs with cooking spray and sprinkle with a bit of sugar to coat. Divide batter between both pans. Mix topping together in a small bowl, sprinkle both with toppings. Bake for about an hour at 325.