Ultra Recipe
Make Ultra Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Batter
Optional Add-ins & Finish
Method
Main Batter
Preheat and prepare
Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
Combine dry ingredients
In a large mixing bowl, whisk together 2.5 cups all-purpose flour, 0.5 cup granulated sugar, 2 tsp baking powder, and 0.5 tsp fine sea salt until evenly distributed.
Mix wet ingredients
In a separate bowl, whisk 6 tablespoons melted and cooled unsalted butter with 1.25 cups whole milk, 2 large eggs, and 1 tsp pure vanilla extract until smooth and uniform.
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — no large streaks of flour should remain. Do not overmix; a few small lumps are fine.
Adjust consistency
If batter seems too thick (very stiff and not pourable), add 1–2 tablespoons additional milk to reach a thick-pouring consistency. If too thin, add 1–2 tablespoons flour. The batter should drop from a spoon in a thick ribbon.
Optional Add-ins & Finish
Fold in add-ins
Gently fold 0.75 cup dark chocolate chips and/or 0.5 cup toasted chopped walnuts or pecans into the batter until evenly distributed. Reserve a small handful (about 1–2 tablespoons) to sprinkle on top if desired.
Transfer to pan and top
Spoon the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved chips/nuts across the surface and lightly press them into the batter. Optionally sprinkle 0.25 tsp coarse sea salt over the top to enhance flavor.
Bake
Bake in the preheated oven for 50–65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly after 30–40 minutes, tent loosely with foil.
Cool and finish
Remove the pan from the oven and place on a wire rack. Let the loaf cool in the pan for 10–15 minutes, then lift out using the parchment overhang and transfer to the rack to cool completely. Once cooled, dust with 1 tablespoon powdered sugar if using.