Chocolate Walnut Espresso Loaf

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup sugar
• 1/2 cup grapeseed oil
• 1 cup Greek yogurt
• 1/2 teaspoon vanilla extract
• 1/2 cup plus 4 tablespoons chopped walnuts

Directions

1. Coat an 8- by 4-inch loaf pan with oil, then give it a light flouring and tap away the extra. Set a rack in the center of the oven and heat it to 350 degrees F. In a small bowl, whisk the flour, cocoa powder, espresso powder, baking powder, and salt together, then put that bowl aside.
2. In a large bowl, whisk the eggs with the sugar until the mixture is smooth. Pour in the grapeseed oil, yogurt, and vanilla extract, and whisk again until everything comes together. Add the dry mixture and whisk just until the batter is combined. Fold in 1/2 cup walnuts.
3. Scrape the batter into the prepared pan and even out the surface. Scatter the remaining walnuts across the top. Bake until the surface looks set and dry, and a cake tester poked into the center comes out clean, about 50 minutes. Cool the loaf for 15 minutes, then remove it from the pan and place it on a wire rack to cool completely.