Cherry Cranberry Chocolate Chip Bread Recipes

Steps:

• Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment. , In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan., In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes., Cool for 10 minutes; loosen sides of bread from pan. Cool completely before removing from pan. For the glaze, mix confectioners' sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing. ,

Steps:

• Heat oven to 350°F.
• Grease and flour three 5 3/4x3 1/4x2-inch miniature loaf pans.
• Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.
• Stir together flour, sugar, baking powder, baking soda and salt in large bowl; with pastry blender, cut in shortening until mixture resembles coarse crumbs.
• Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans.
• Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
• Cool 15 minutes; remove from pans to wire rack.
• Cool completely.
• Drizzle Cocoa Drizzle Glaze over top.
• -----------ChocolateDrizzle Glaze--------------.
• Microwave butter in small microwave-safe bowl at HIGH (100) 20 to 30 seconds until melted.
• Stir in cocoa and water.
• Microwave at HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred.
• Do not boil.
• Gradually add powdered sugar and vanilla, beating with whisk until smooth.
• If necessary, add water, a few drops at a time, until of desired consistency.
• Makes about 1/4 cup glaze.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the brown sugar, honey, butter and peanut butter until smooth. Stir in the banana and vanilla. Combine the whole wheat flour, oat bran, oats, baking soda, salt and pumpkin pie spice in a separate bowl. Stir the dry ingredients into the wet ingredients until it forms a smooth dough. Mix in the cranberries, chocolate chips and sunflower seeds. Drop by spoonfuls onto an ungreased baking sheet.
• Bake for 10 to 12 minutes in the preheated oven, until cookies are lightly browned at the edges.

Steps:

• Heat oven to 350°F. Line cookie sheet with parchment paper; spray paper lightly with cooking spray.
• In large bowl, stir together flour, sugar and baking powder. Stir in chocolate chips and dried cranberries.
• In medium bowl, beat water, vanilla, egg and egg white with whisk until well blended. Pour wet ingredients into dry ingredients; stir until all dry ingredients are moistened. (Dough will be crumbly.)
• Onto floured surface, carefully turn out crumbly dough; knead until a solid dough forms. Shape dough into 16-inch log; place on cookie sheet. Flatten log until about 1/2 inch thick.
• Bake 25 minutes. Transfer biscotti loaf to cooling rack; cool 10 minutes.
• Cut loaf diagonally into 1-inch slices. Return slices, cut side down, to cookie sheet.
• Reduce oven temperature to 325°F; bake 10 minutes. Turn slices; bake 10 minutes longer. Place slices on cooling rack; cool completely, about 20 minutes. (Biscotti will harden as they cool.)

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, bananas and butter; stir into dry ingredients just until moistened. Fold in the chocolate chips, pecans and cherries. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• In a large bowl, combine the flour, sugars, baking powder, baking soda and salt. In a small bowl, whisk the egg, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the chocolate chips, nuts and cherries. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• In a bowl, combine the first 5 ingredients. In another bowl, combine eggs, oil and orange zest; mix well. Add to dry ingredients alternately with buttermilk. Fold in cranberries, chocolate chips and walnuts. , Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. If glaze is desired, combine confectioners' sugar and orange juice until smooth; spread over cooled loaves.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
• Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, in large bowl, combine 3 cups flour, cocoa, brown sugar, and salt.
• With wooden spoon, stir warm coffee, butter, egg yolk (cover egg white and set aside in refrigerator), and yeast mixture into flour mixture.
• In bowl, with floured hands, knead several times to combine well.
• Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking. Knead in cherries and chocolate pieces.
• Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled in volume, about 1 hour 30 minutes.
• Punch down dough.Turn dough onto lightly floured surface and CUT IN HALF; cover dough and let rest 15 minutes for easier shaping.
• Shape each dough HALF into 5-inch ball : Using the sides of your hands, tuck sides of dough under to meet in center. Rotate and repeat to form taut ball. Place balls, 3-inches apart, in opposite corners of ungreased large cookie sheet. Cover and let rise in warm place until doubled, about 1 hour.
• Preheat oven to 400 degrees F.
• In cup, beat reserved egg white with water; use to brush tops of loaves. Sprinkle loaves with remaining 2 teaspoons granulated sugar. With serrated knife or single-edge razor blade, cut shallow X in top of each loaf.
• Bake until loaves are crusty, about 25 to 30 minutes, or until an instant read thermometer reads 185°F Tent loosely with foil after 20 minutes, if the loaves are browning too much (it might be difficult to tell!). Transfer to wire racks to cool.

Steps:

• Place cherries (or cranberries) in a container with a very tight fitting lid.
• Pour liqueur and hot water over the cherries, seal the lid tightly, and shake to coat cherries well with the liquid.
• Set aside 3 hours or overnight so cherries will absorb the liquid.
• Preheat oven to 350 F (or 325 F for a pan with a black surface).
• Grease a loaf pan and lightly dust with plain dry breadcrumbs, shaking out excess.
• Sift together the flour, baking powder, and the salt.
• In another bowl, cream the butter and the cream cheese until smooth.
• Add the sugars, and the finely grated lemon zest and beat until well combined and pale yellow.
• Beat in eggs, one at a time.
• Add the flour mixture, beating on low speed, just until the flour is combined.
• Stir in the cherries and any liquid still in the soaking container.
• Pour batter into the pan and smooth top with a rubber spatula.
• Bake in the center of the oven for 45-60 minutes- or until a toothpick insterted in the center tests clean, checking as early as 40 minutes into the baking time- if it is getting too brown, cover loosely with foil and continue baking until the toothpick tests done.
• Expect the top of the loaf to crack.
• Let cool in the pan 15 minutes, then remove from pan and set onto a wire rack to cool completely.
• Wrap in plastic and let set overnight before slicing.
• For extra decadence, drizzle a little more liqueur over the crack before wrapping in plastic- don't pour too much or you'll soak the bread.