Black Halloween Brimstone Bread

This is a chocolate loaf baked black with activated charcoal. The batter is a plain stir-together quick bread: dry ingredients in one bowl, buttermilk, oil and eggs in another, and the two mixed just until combined. It bakes in a 9×5-inch loaf pan in 50 to 60 minutes and makes 8 slices.

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The color is the reason it suits a Halloween table. The cocoa gives it a deep chocolate flavor, and the charcoal turns the crumb black all the way through, so it looks dramatic when you slice into it.

What Goes Into the Loaf

Amounts are in the recipe card at the bottom. Here is what each ingredient does.

• All-purpose flour (2 cups): gives the bread its structure. A gluten-free flour blend can replace it.
• Activated charcoal powder: makes the loaf black and adds a slight twist to the flavor. Check the amount on the card.
• Baking powder and baking soda (1 teaspoon each): the two leaveners that keep the loaf light.
• Granulated sugar (½ cup), unsweetened cocoa powder (½ cup) and salt (1 teaspoon): the sugar and cocoa carry the chocolate flavor, and the salt balances the sweetness.
• Buttermilk (1 cup) and vegetable oil (½ cup): the buttermilk adds moisture and a slight tang, and the oil keeps the crumb moist.
• Eggs (2 large) and vanilla extract (1 teaspoon): the eggs bind the batter, and the vanilla rounds out the chocolate.
• Chocolate chips (½ cup, optional): fold them in at the end if you want more chocolate.

Getting the Batter Right

Heat the oven to 350°F (175°C) and grease the loaf pan or line it with parchment paper so the loaf slides out easily. Whisk the flour, charcoal, baking powder, baking soda, salt, sugar and cocoa together. In a separate bowl, mix the buttermilk, oil, eggs and vanilla until smooth. Pour the wet mixture into the dry one and stir until just combined.

Do not overmix. Too much stirring makes the bread dense. Pour the batter into the pan, smooth the top with a spatula and bake for 50 to 60 minutes, until a toothpick in the center comes out clean. Leave the loaf in the pan for about 10 minutes, then move it to a wire rack and let it cool completely before you slice it.

Tips for a Lighter Loaf

• Use room-temperature eggs and buttermilk. Take them out about 30 minutes before mixing and they blend into a smoother batter.
• Add nuts or dried fruit. Walnuts or pecans give crunch, and dried cranberries or cherries add a sweet note.
• Reduce the sugar if you like. A low-carb sweetener can stand in for some of it.

Ways to Change It

• Spices: a teaspoon of cinnamon or nutmeg gives the loaf a seasonal flavor.
• Other chocolate: white chocolate chips or dark chocolate chunks contrast with the cocoa base.
• Nuts: fold in chopped walnuts or pecans before the batter goes into the pan.
• Orange food coloring: the recipe card suggests adding some to the batter for a Halloween look.
• Gluten-free: use a gluten-free flour blend in place of the all-purpose flour.

What to Serve With It

A spread of cream cheese or pumpkin butter is the simplest topping, and cream cheese frosting works as well, with a little vanilla or pumpkin spice stirred in. For something savory next to it, try pumpkin soup, whose flavors balance the sweet loaf. Herbal tea such as chai or peppermint suits a Halloween gathering, and sparkling water with a splash of lemon is a lighter choice.

Time and Nutrition

Prep takes 15 minutes and baking takes 50 to 60 minutes, so the loaf is done in about 1 hour 10 minutes. One slice has 210 calories, 9 grams of fat (1 gram saturated), 30 grams of carbohydrates, 2 grams of fiber, 10 grams of sugar, 4 grams of protein and 200 milligrams of sodium.

FAQ

Can I use a different type of flour?

Yes. A gluten-free flour blend can replace the all-purpose flour. Choose one that is suitable for baking so the texture holds up.

How should leftovers be stored?

Wrap the loaf tightly in plastic wrap or keep it in an airtight container. It stays fresh for up to three days at room temperature. You can also freeze slices for up to a month and thaw them at room temperature.

Is activated charcoal safe for everyone?

It is generally safe for most people in small amounts, but it can interfere with the absorption of certain medications. Ask a healthcare professional if you take any, or if you are pregnant or nursing.

Can I make the bread ahead of time?

Yes. You can mix the batter a day in advance and keep it in the refrigerator, then let it come back to room temperature before baking. You can also bake the loaf ahead and store it wrapped at room temperature or in the freezer.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us