Glazed Chocolate Mini Loaves Recipes

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the melted chocolate chips, eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with applesauce just until moistened. Fold in miniature chips., Divide batter among five greased 5-3/4x3x2-in. loaf pans, about 1 cup in each. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For glaze, combine the chocolate chips, butter and water in a saucepan; cook and stir over low heat until chocolate is melted. Remove from the heat; stir in confectioners' sugar, vanilla and salt until smooth. Drizzle over cooled loaves.

Steps:

• PREHEAT oven to 350°F Grease five (5 1/2 x 3-inch) mini loaf pans or aluminum foil pans.
• FOR BREAD:
• Combine brown sugar and 1/2 cup butter in large mixer bowl. Beat at medium speed until creamy, scraping bowl often. Add 1 cup melted morsels, eggs and 2 teaspoons vanilla extract; continue beating until well mixed. Reduce speed to low. Add flour, applesauce, baking powder and baking soda; beat until well mixed. Stir in 1/2 cup chocolate morsels by hand. Spoon batter into prepared pans.
• Bake for 35 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. (Do not remove if using aluminum foil pans.).
• FOR GLAZE:
• COMBINE 1/2 cup morsels, 1 tablespoon butter and water in 2-quart saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat. Stir in powdered sugar and 1/4 teaspoon vanilla extract. Drizzle over each loaf. Cool completely.
• VARIATION:
• GLAZED CHOCOLATE MINT MINI LOAVES: Omit 1 teaspoon vanilla extract in bread and 1/4 teaspoon vanilla extract in glaze. Add 1/2 teaspoon mint extract to bread and 1/4 teaspoon mint extract to glaze.

Steps:

• Position the rack in the center of the oven and preheat to 350°F. Generously spray the inside of a mini-loaf baking pan with the cooking spray and set aside.
• Put the butter, coffee, cocoa and milk in a small microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 3 minutes. Whisk to combine.
• Whisk the flour, granulated sugar, cinnamon, chile powder, baking soda, baking powder and salt in a large bowl. Beat the sour cream, eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture, until just combined. Divide the batter equally among the loaves, filling each about ¾ of the way. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the loaves to cool in the pan on a rack for 10 minutes. Run a knife around each loaf to loosen, remove the loaves and let cool completely on a rack.
• To serve, dust the tops of the loaves with confectioners' sugar. If you like, cut out small hearts or other festive stencils and place them on the loaves before dusting.

Steps:

• Preheat the oven to 350 degrees F. Butter the insides of an 8-cup mini loaf baking pan.
• Put the butter, cocoa, coffee and milk in a small microwave-safe bowl. Cover and microwave until the butter melts, about 3 minutes. Whisk to combine and set aside.
• Whisk the flour, granulated sugar, baking soda, cinnamon, baking powder and salt in a large bowl. Whisk the sour cream, vanilla and eggs until blended in a small bowl. Whisk the hot cocoa mixture into the flour mixture and then stir in the sour cream mixture until just combined. Divide the batter equally among the loaf cups.
• Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the loaves in the pan on a wire rack for 10 minutes and then remove from the pan and cool completely on a rack. Dust the tops of the loaves with confectioners? sugar.

Steps:

• Heat oven to 350°F
• Grease bottoms only of 3 (5 1/2x3-inch) mini loaf pans; set aside.
• Combine water and baking chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, until chocolate is melted.
• Remove from heat; cool to room temperature.
• Combine brown sugar, 1/2 cup butter, eggs and 1 teaspoon vanilla in large bowl. Beat at medium speed until creamy.
• Add chocolate mixture and sour cream. Continue beating until well mixed.
• Reduce speed to low; add all remaining bread ingredients. Beat until mixture is smooth.
• Spoon batter into prepared loaf pans. Bake for 30 to 40 minutes or until toothpick inserted near center comes out clean.
• Cool 10 minutes. Remove from pans. Cool completely.
• Combine all glaze ingredients except milk in small bowl. Beat at medium speed, adding enough milk for desired spreading consistency. Glaze cooled bread.
• * You may substitute this spice blend for the chai tea latte mix. Combine 2 teaspoons ground cinnamon, 1 teaspoon ground ginger and 1/4 teaspoon ground cloves in a small bowl. Use 2 1/4 teaspoons in the bread and 1 teaspoon in the glaze.