Recipe: Black Forest Bread

Black Forest Bread
Yield: 14
Source: Cooking Light Magazine Nov./Dec. 1997

1 3/4 c all-purpose flour
1/2 c unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1/2 c dried cranberries; *see note
1 tb hot water
2 tsp instant coffee granules
3/4 c buttermilk; low-fat
2/3 c sugar
1/3 c honey
2 tb vegetable oil
2 tsp vanilla extract
1 large egg
1 vegetable cooking spray

Preheat oven to 350 degrees. Combine first four ingredients in a large bowl. Stir in cranberries, and make a well in center of mixture. Combine water and coffee granules; add buttermilk and next 5 ingredients, stirring well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 8 x 4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.
Cool completely on wire rack.