• 2 c. all-purpose flour
• 1 c. sugar
• 3 T. unsweetened cocoa powder
• 1 T. baking powder
• ½ t. salt
• 1 egg
• 1 ¼ c. milk
• ½ c. vegetable oil
• 1 c. semisweet chocolate pieces

Preheat oven to 350°.Grease bottom and ½ inch up sides of a 9x5x3-inch loaf pan. Line bottom of the pan with waxed paper or parchment paper; grease the paper. Set aside.

In a large bowl, stir together flour, sugar, cocoa powder, baking powder and salt. Make a well in the center of the flour mixture; set aside.

In a medium bowl, beat egg with fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in chocolate pieces.

Spoon batter into prepared pan. Spread evenly. Bake in preheated oven 45-50 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan on a wire rack for 10 minutes. Remove from pan. Remove paper. Cool completely on wire rack. Wrap and store overnight in fridge before slicing.

It’s important to let the bread stand six hours or overnight in order to achieve the correct texture. If you eat it too soon, it will feel “sticky” as you chew and the chocolate pieces, rather than providing a nice, soft “crunch,” will hardly be noticed.

Don’t ask me how I know this.