CHOCOLATE TEA BREAD
I got this recipe from my sister in law years ago. The flavors of chocolate, banana, and chocolate chips makes for a nice tea bread. It is Moist and flavorful too.
Provided by michEgan
Categories Quick Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Mix butter and sugar till fluffy.
- Add eggs.
- Beat til well blended.
- Mix dry ingredients, flour, cocoa,soda,salt,cinnamon.
- set side.
- To butter mixture, add banana, sour cream and the vanilla.
- Now mix in the dry ingredients.
- Fold in the nuts and chocolate chips.
- Pour into a greased bread pan.
- Bake 350 degrees for 55 minutes or till done.
Nutrition Facts : Calories 3561.7, Fat 195.6, SaturatedFat 97, Cholesterol 717.6, Sodium 4463.7, Carbohydrate 441.9, Fiber 40.7, Sugar 268.1, Protein 59.1
CHOCOLATE TEA BREAD
This looks wonderful. I think it would be great to give as a gift or to serve for breakfast on a holiday.
Provided by spatchcock
Categories Quick Breads
Time 55m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Grease and flour (I just use Pam) 2 loaf pans.
- In a large mixer bowl, combine flour, sugar, applesauce, cocoa powder, butter, water, eggs, baking soda, salt and vanilla.
- Beat at low speed 3 minutes, scraping bowl occasionally.
- Beat in pecans and chocolate chips.
- Pour into baking pans.
- Bake 45 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes.
- Remove if desired.
- Cool breads completely.
MARBLED CHOCOLATE TEA BREAD
The Victorians were very fond of marbled cakes. The recipe is so called because the feathery swirls of chocolate that are revealed when it is sliced make a pattern similar to that of Italian marble.
Provided by Millereg
Categories Breads
Time 2h
Yield 10 slices, 5 serving(s)
Number Of Ingredients 8
Steps:
- Grease an 8" by 4" loaf tin and line the base and sides with greaseproof paper.
- Cream the butter and sugar together until pale and fluffy, then gradually add the eggs, beating well after each addition.
- Fold in the flour.
- Transfer half the mixture to another bowl and beat in the orange zest, juice and orange extract, if using.
- Break the chocolate into pieces, put into a small bowl and place over a pan of simmering water; stir until the chocolate melts.
- Stir into the remaining cake mixture with the cocoa powder.
- Put alternate spoonfuls of the two mixtures into the prepared tin, and use a knife to swirl through the mixture to make a marbled effect, then level the surface.
- Bake at 350°F for about 1¼- 1½ hours, until well risen and firm to the touch.
- Turn out onto a wire rack to cool.
- Serve cut into slices.
CHOCOLATE BREAD
This chocolate bread doesn't taste sweet. It tastes savory, and is good with cream cheese!
Provided by Bowen
Categories Bread Yeast Bread Recipes
Yield 24
Number Of Ingredients 7
Steps:
- Combine flour, salt, yeast, sugar, cocoa, sunflower oil, and water in a large bowl. Stir everything with a wooden spoon until you have a soft dough.
- Place the dough on a lightly floured surface. Knead for five minutes, until smooth and elastic.
- Divide the dough in half, and roll each half into a ball. Place both on a baking sheet. Cut crisscross designs in the tops, and cover with a kitchen towel. Let rise until double in size.
- Bake at 425 degrees F (220 degrees C) for 35 minutes.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 28.8 g, Fat 1.5 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 195.2 mg, Sugar 2.5 g
CHOCOLATE-PEAR TEA BREAD
Make and share this Chocolate-Pear Tea Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 350°.
- Lightly butter a 9 x 5 x 3 inch loaf pan.
- Line the bottom of the pan with parchment paper or waxed paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and brown sugar with an electric mixer set on high speed until light and fluffy, about 3 minutes.
- One at a time, beat in the eggs, scraping down the sides of the bowl as needed.
- Mix in the applesauce and vanilla.
- With the mixer on low, gradually beat in the flour mixture; mix just until smooth, scraping down the bowl as needed.
- Fold in the pears and chocolate chips.
- Spread the batter in the prepared pan.
- Bake until a pick inserted in the center of the cake comes out clean, about 1 hour.
- Let cool in pan on a wire rack for 10 minutes.
- Invert the cake onto the rack and unmold.
- Remove the paper, turn the loaf right side up, and let cool completely.
Nutrition Facts : Calories 358, Fat 15.5, SaturatedFat 9.2, Cholesterol 61.6, Sodium 295.2, Carbohydrate 53.7, Fiber 3.2, Sugar 29.9, Protein 4.5
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