Mississippi Mud Bread

So, our annual company picnic (Spring Fling) is today. We enjoy barbecue, competitive volleyball, and competitive ping pong at one of our facilities which is actually a ranch. The smack talk gets pretty wild amongst the teams over who will win volleyball, but that is often nothing compared to the competition of the 'bake-off'. Last year's category was chocolate cake and I won first place. This year's category is quick breads. I have been off for a few days and have been 'practicing' some different recipes. When using my trusty Google, I came across this website Recipes for Everyday Cooking that had so many quick breads, surely there would be a winner in there. Here is one I made yesterday. It is very good. Whether or not a winner, this recipe is a definite keeper.

MISSISSIPPI MUD BREAD

2 eggs
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup milk (I used buttermilk)
1/2 cup sour cream
3/4 cup semi-sweet chocolate chips, melted
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
4 teaspoons instant coffee granules
1/2 cup chopped toasted almonds

Beat together first 5 ingredients until well blended. Beat in melted chocolate and vanilla. Combine and add the remaining ingredients and stir until dry ingredients are just moistened. Pour batter into a 9 x 5 loaf pan that has been greased. (Recipe calls for 4 mini-loaf pans. Bake in a 325 degree oven for 55-60 minutes or until cake tester inserted in middle comes out clean. Allow to cool in pans for 15 minutes then remove and finish cooling on a rack. When cool, drizzle on Chocolate Coffee Glaze.

Chocolate Coffee Glaze:

1/2 cup semi-sweet chocolate chips, melted
3 tablespoons butter, melted
1 teaspoon instant coffee granules
3 tablespoons chopped toasted almonds

Stir together until blended. Drizzles over bread and sprinkle almonds.