CHOCOLATE-CHERRY BREAD
With a prep time of 15 minutes, this easy chocolate-cherry bread will be baking before you know it!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs until well mixed. Beat in almond extract and vanilla. On low speed, alternately add flour mixture with sour cream, beating just until blended after each addition. Stir in cherries and chocolate chips. Spread batter in pan.
- Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
Nutrition Facts : Calories 300, Carbohydrate 36 g, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 243 mg
CHOCOLATE CHERRY BREAD
Make and share this Chocolate Cherry Bread recipe from Food.com.
Provided by Dancer
Categories Breads
Time 1h10m
Yield 1 lb. loaf.
Number Of Ingredients 10
Steps:
- Load in machine according to manufacturer's instructions.
- Setting is same as for regular egg breads.
- Fresh cherries will possibly reduce the shelf life of this bread.
Nutrition Facts : Calories 1776.4, Fat 58.9, SaturatedFat 13.1, Cholesterol 234.4, Sodium 1589.8, Carbohydrate 277.2, Fiber 18.7, Sugar 61.8, Protein 46.4
CHOCOLATE CHERRY QUICK BREAD
This quick bread tops my list of ways to enjoy chocolate for breakfast! I love the harmony between the smooth chocolate flavor and the tart sweetness of cherries joined together in this moist and slightly dense loaf.
Provided by Dan Langan
Categories side-dish
Time 2h15m
Yield One 8-inch loaf, enough for 8 servings
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line it with parchment paper.
- Combine the dried cherries with the 1 teaspoon cocoa powder in a small bowl. Toss to evenly coat and set aside.
- Microwave the cherry juice in a microwave-safe measuring cup until steaming, about 1 minute. Transfer to a medium bowl, add the 1/2 cup cocoa and whisk until smooth. Set aside while you prepare the dry ingredients.
- Put the flour, sugar, baking powder and salt in another medium bowl and whisk well to combine.
- Add the oil, egg, egg white and vanilla to the warm cocoa mixture then whisk to combine. Pour into the dry ingredients and stir until incorporated. Pour about 1/3 of the batter into the prepared pan. Stir the cocoa-coated cherries into the remaining batter, then pour that batter into the pan. Sprinkle the chocolate chips on top.
- Place the loaf pan on a baking sheet and bake on the center rack until a toothpick comes out with a few moist crumbs, 60 to 64 minutes. Let cool in the pan for 15 minutes then remove the quick bread to a wire rack to cool completely before slicing with a serrated knife (this will cut through the cherries easily and yield a clean slice).
- Serve or wrap the cooled loaf in plastic wrap or foil and store on the counter for up to 3 days.
SOFT CHOCOLATE CHERRY BREAD
Steps:
- Combine the sugar, cocoa powder, salt, undissolved yeast and 1 1/2 cups of the flour in a large bowl. Melt the butter in a small saucepan over low heat. Add the milk and vanilla and heat until warm (120 to 130 degrees F).
- Add the butter mixture to the dry ingredients. With an electric mixer, mix on medium speed, gradually adding the egg and remaining cup of flour, until smooth and sticky, about 2 minutes. Fold in the chocolate chips and cherries.
- Let the batter rest for 10 minutes. Generously grease a 12-cup muffin pan. Portion the batter into the pan and let it rise until doubled, about 1 hour.
- Preheat the oven to 375 degrees F. Bake the muffins until a toothpick inserted in the center of one comes out clean, 20 to 25 minutes.
CHOCOLATE CHERRY BREAD PUDDING
I am a big fan of never wasting things, so of course when I have old bread around I don't wanna waste it. So I'm always playing around with different bread pudding recipes. You can't go wrong with chocolate and cherries.
Provided by Marc Murphy
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the pudding: Preheat the oven to 350 degrees F.
- In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
- In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
- Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
- Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
- Place ramekins on a baking sheet and bake for 30 minutes.
- For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.
CHOCOLATE CHERRY BREAD
Similar to Zingerman's yummy loaf...a not-too-sweet bread studded with bits of bittersweet chocolate and dried cherries. Add some toasted pecan pieces for some extra crunch, or leave them out; your choice. Prep time does not include 2 to 3 hours of rising time.
Provided by Lise in Indiana
Categories Yeast Breads
Time 55m
Yield 2 loaves, 8-10 serving(s)
Number Of Ingredients 14
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.
CHOCOLATE-DRIED CHERRY BREAD PUDDING
Steps:
- Put the dark chocolate chips in a large heatproof bowl. In another large bowl, whisk together the eggs and brown sugar until well combined.
- In a medium saucepan, bring the cream, milk, brandy, orange zest, vanilla seeds, salt, and granulated sugar to a boil; stir until the sugar is dissolved. Pour the hot liquid over the dark chocolate chips and whisk until melted and smooth. While whisking constantly, pour the dark chocolate mixture into the eggs, mixing until combined. Add the bread and toss gently to coat. Transfer the bread mixture to the refrigerator and cool to room temperature. Stir in the chocolate chips and dried cherries. Cover and refrigerate overnight.
- Position a rack in the center of the oven and preheat to 350 degrees F. Put eight 4-ounce ramekins on a baking sheet and lightly coat them with cooking spray.
- Stir the bread pudding mixture to evenly distribute the chocolate chips and cherries. Divide the mixture among the prepared ramekins. Sprinkle a little Turbinado sugar over the top of each pudding and bake until puffed and set, about 30 minutes. Serve warm or at room temperature.
CHOCOLATE-CHERRY BREAD
Spread thawed frozen bread dough with fruit, nuts and chocolate pudding mix, then bake your Chocolate-Cherry Bread until it's golden. You'll love the taste of this chocolaty cherry bread!
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 18 servings
Number Of Ingredients 6
Steps:
- Melt 2 Tbsp. butter; set aside. Mix remaining butter with 2 Tbsp. dry pudding mix until blended. Refrigerate until ready to use.
- Cover large baking sheet with parchment. Roll out 1 loaf of bread dough into 14x8-inch rectangle on work surface sprinkled with 1 Tbsp. of the remaining dry pudding mix; brush with half of the melted butter. Sprinkle with 1/4 cup each of the remaining dry pudding mix, cherries and nuts; roll up, starting at one long side. Place, seam side down, on prepared baking sheet. Repeat to make second roll-up. Cover with plastic wrap.
- Let rise in warm place 45 min. or until doubled in volume.
- Heat oven to 350°F. Remove and discard plastic wrap. Bake bread 20 to 25 min. or until golden brown. Cool 5 min. Remove from baking sheet to wire rack; cool completely. Sprinkle bread with powdered sugar. Serve with chilled chocolate-flavored butter.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
CHERRY-CHOCOLATE LOAF
I am very proud of my banana bread recipe, which is why I adapted it into this amazing cherry-chocolate loaf. While cherries really aren't anything like bananas, this really did work out extremely well--this loaf is a delicious option for breakfast, brunch, or dessert.
Provided by Chef John
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
- Whisk flour, salt, baking powder, and baking soda together in a bowl.
- Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
- Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
- Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
- Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
- While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
- Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 45.3 g, Cholesterol 52.6 mg, Fat 14.5 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 272.3 mg, Sugar 23.3 g
CHOCOLATE CHERRY SOURDOUGH BREAD
Similar to Zingermans. Recipe from http://www.thefreshloaf.com/node/1983/chocolate-cherry-sourdough-bread. Cups of flour measured using the scoop method -- don't spoon in! Prep time includes overnight rising.
Provided by ellie3763
Categories Sourdough Breads
Time 15h50m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- The night before, dissolve the starter into the water as best you can. Mix the salt with the flour.
- Dump the flour into the starter slurry and mix it all up together until it's all hydrated. The dough should be very tacky and maybe a little sticky, but not super sticky.
- Cover the bowl with plastic or a plate, and let it sit at room temperature (about 70°F, more or less) for about 12 hours (anywhere from 10-14 should be fine).
- Pour some boiling water over the cherries. If you can't find dried tart cherries, dried cranberries will usually do almost as well. Let the fruit soak for about 15 minutes, drain and then place them on towels or paper towels to dry.
- Mix it up with the chocolate and cherries in a bowl.
- Flour a workspace lightly, and then gently turn the dough out onto the board. With wet hands, lightly pat the dough into a rectangle. Stretch the dough to about twice its length, and then spread 1/4 of the chocolate cherry mixture in the center. Fold one-third of the dough on top, and again, spread 1/4 of the mixture on top. Fold the final third of the dough like a letter, and then turn the dough one-quarter. Follow the same procedure, and then cover the dough. Let it rest for about 15 minutes.
- Now, after letting the dough rest for 15 minutes, gently shape the dough into a boule, and place it in a well-floured banneton.
- Let rise for 3 hours.
- Put my cloche, a dutch oven, oven-safe casserole, baking stone, or baking sheet in the oven and preheated it to 500°F.
- Score bread, bake (covered if possible) for 30 minutes, and then uncovered for about 17-18 minutes (about 48 minutes total). Let cool.
CHERRY CHOCOLATE CHIP BREAD
Filled with chocolate chips, hazelnuts and maraschino cherries, this heavenly quick bread is a sweet way to end holiday meals. Your guests will love it as an alternative to traditional fruitcake.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
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.
Nutrition Facts :
CHERRY CHOCOLATE CHIP BREAD
This is a really sweet bread. I made it to share with co-workers and to use up my extra cherries. It tastes great with a cup of coffee or tea. You can put in up to a cup of chocolate chips, cherries or nuts; depending on your tastes. I generally use 1 cup of cherries and 3/4 cup of chocolate chips.
Provided by moonpoodle
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Soften butter, and cream with tightly packed brown sugar.
- Stir in milk, eggs, and almond extract.
- In a seperate bowl, combine flour, baking powder, baking soda, and salt. Add to milk mixture and stir until all ingredients are moistened.
- With a spoon, stir in chocolate, cherries, and nuts.
- Add batter into a greased 9x5 baking pan. Bake for 50-60 minutes, or until toothpick comes out clean.
- Let cool before removing from pan. You may serve it warm, cold, or re-heated.
- Store in the refrigerator.
CHOCOLATE-CHERRY SOURDOUGH BREAD
This recipe for sourdough bread comes from Francisco Migoya and Nathan Myhrvold, who wrote "Modernist Bread" (The Cooking Lab, 2017). It requires an active sourdough starter and plenty of time (about 20 hours) to allow the dough to develop and proof, though very little of that time is hands-on. Rich with tart dried cherries and dark chocolate chips, and gently bitter from the coffee and cocoa powder, the complex, tangy bread is somewhere between sweet and savory, ideal as is or spread with a little salted butter. Since the dough is dark to begin with, use a thermometer to test if it's done, and make sure you allow it to cool completely before slicing it open.
Provided by Tejal Rao
Categories breads, project, side dish
Time 21h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a wide mixing bowl, whisk together the yeast and water and allow the yeast to bloom, about 1 minute. Whisk the sourdough starter into the mixture until dissolved, then add the flour, cocoa powder and coffee. Use a dough scraper to stir the ingredients into a shaggy mass. Cover with plastic wrap and set aside for 20 minutes, then add the salt, incorporating it well. Transfer to a lightly oiled plastic container and cover with plastic wrap; it will be sticky.
- Rest dough for 30 minutes, then lightly oil hands to fold: Pull one edge of the dough up and press it down into the center of the ball; repeat with the 3 other edges of the dough, then cover dough. In 30 minutes, repeat the folding, this time incorporating the chocolate chips and cherries. Repeat the folding every half-hour, for a total of 6 folds. Check for gluten development: Pinch a piece of dough between your fingers and stretch it. It should stretch out to a thin, transparent membrane before tearing. If not, repeat folding and check again.
- Turn the bread out onto a lightly floured surface and use hands to gently tuck the edges up toward the center of the dough, then flip the dough over so it's seam-side down, and gently round with your hands. Cover with plastic wrap and rest dough for 20 minutes, then tuck edges down toward the seam, to shape dough into a tighter ball. Cover with plastic wrap and rest for 10 minutes. Transfer to a flour-dusted wicker breadbasket, seam side up, pinching the seam shut if necessary. Wrap basket with plastic wrap, or slide the basket into a clean plastic bag, closing it. Proof at about 55 degrees, or in the refrigerator, for 14 to 16 hours, until dough has increased in size, and springs back slightly to the touch.
- When you're ready to bake, remove the dough from the refrigerator and transfer it, smooth side up, to a large cast-iron pot (with a lid) lined with a round of parchment paper. Be careful not to over-handle dough and lose air bubbles. Cover and bring to room temperature for 1 to 2 hours. Position a baking rack in the center of the oven and heat to 500 degrees. Using a razor or fine, sharp knife blade, score a cross on the top of dough, making a fast, clean cut about 1/8- to 1/4-inch deep.
- Bake covered for 33 minutes. Remove lid and bake for another 10 minutes, cracking open the oven door for the last 5 minutes. Push a thermometer into the bread dough; it should read 195 to 200 degrees for cooked bread. Transfer bread to a cooling rack, carefully remove the paper, and allow to cool completely at room temperature before cutting open.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 10 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 247 milligrams, Sugar 16 grams, TransFat 0 grams
CHOCOLATE CHIP CHERRY BREAD
"Chips, cherries, bananas, pecans...Mom's quick bread is packed full of goodies," notes Terri. "We baked a triple batch for my wedding reception."
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 10
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.
Nutrition Facts :
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