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1/2 cup milk
1 large egg
1 tsp "good" tequila (we used an anejo)
3/4 cup sour cream or greek yogurt (we recommend full fat)
1/3 cup plus 1 tbsp Olevano Red Pepper Infused extra virgin olive oil
1 2/3 cups all-purpose flour
1/2 cup plus 1 tbsp unsweetened cocoa powder
2 TBLs ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 tsp salt
DIRECTIONS:
Preheat your oven to 325?F. Line a 9x5x3-inch loaf pan with parchment paper on bottom and the two long sides; leave some paper hanging over the edge. Grease and flower the short sides, or use cooking spray.
Prepare your ingredients in two bowls.
In one bowl, mix milk, egg, tequila, and sour cream or yogurt, whisking together until well mixed. Add olive oil -- if you're near the bottom of your bottle of Red Pepper EVOO (egads!) you may wish to pour the oil through a fine sieve -- and mix in with creamy mixture.
Sift flour, cinnamon, cocoa, baking powder and baking soda into a larger bowl. Add sugars and salt. Whisk out all lumps while it's dry.
Make a well in the center of the dry ingredients and pour in wet ingredients all at once. Fold together until just combined.
Pour batter evenly into lined loaf pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean.
Cool the pan on a wire rack for 10 minutes. Pull on the parchment to release the loaf, and let cool completely on rack before slicing.
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