1 1/4cup (380 g)sweetened condensed milk, or one 14-oz can (see notes)
3largeeggs
Instructions
Preheat oven to 350°F. Line an 8 x 4 inch loaf pan with parchment paper.
In a medium mixing bowl, whisk together cocoa powder and flour until evenly combined. Set aside.
In a large mixing bowl, add condensed milk and eggs. Whisk until uniform and smooth. Add in flour. Whisk until smooth.
Pour batter into loaf pan. Bake for about 40-45 minutes or until toothpick inserted comes out clean.
Notes
1 1/4 cups is the amount contained in one 14-oz can of condensed milk (14 oz refers to the weight).
To make your own self-rising flour, whisk together 1 cup flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Measure out 3/4 cup for the recipe.
I have only tested this with regular (full fat) sweetened condensed milk. I don't know if it will work with fat free condensed milk.
This bread is sweet but not super sweet so that you can eat it with your favorite spread. You can also add chocolate chips to the batter for a sweeter bread.
I do not have a substitute for the eggs at this time.
You can use a 9 x 5 baking pan but your bread will not bake up as high. You will likely also need to reduce baking time.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.