Chocolate Cherry Monkey Bread Recipes

Steps:

• For the dough: Preheat the oven to 350 degrees F. Line a loaf pan with parchment or spray with cooking spray, then set aside.
• Combine the dates and almond milk in a blender and blend until smooth.
• Add the almond flour, gluten-free flour, cacao powder, baking powder, apple cider vinegar, baking soda and salt. Blend until thoroughly combined, stopping to scrape down the sides of the blender as necessary.
• Roll the dough into small balls roughly 1 inch in diameter.
• For the chocolate coating: Add the dates, cacao powder and coconut water to a cleaned blender and blend until smooth.
• Dip each ball of dough in the coating mixture and use a spoon to cover with a thin layer. Transfer the dough balls to the prepared loaf pan and sprinkle with chocolate chips, if using.
• Bake until the monkey bread has light golden brown, crisp edges, approximately 40 minutes.
• Cool for at least 15 minutes, then spoon out or pull apart to serve. Enjoy!

Steps:

• Beat together oil, eggs and vanilla.
• Sift dry ingredients together and add to egg mixture.
• Stir in cherry pie filling and nuts by hand.
• Pour into 2 greased and floured loaf pans.
• Bake at 350° for 50 minutes to 1 hour.

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.

Steps:

• Heat oven to 375ºF.
• Cut biscuits into quarters; place in medium bowl. Add remaining ingredients; mix lightly.
• Spoon into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
• Bake 25 to 30 min. or until golden brown. Cool in pan 10 min. Invert pan onto serving plate; remove pan. Serve warm.

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:

• Preheat oven to 350 degree F.
• Lightly coat the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.
• In a large bowl, stir together all-purpose flour, sugar, baking powder, and baking soda.
• Make a well in center of flour mixture; set aside.
• In a medium bowl, combine sour cream, milk, egg, and oil.
• Stir in mashed banana and vanilla.
• Add sour cream mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).
• Fold in chopped cherries, walnuts, and chocolate chips.
• Spoon batter into prepared pan.
• Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.
• Cool in pan on a wire rack for 10 minutes. Remove bread from pan.
• Cool completely on wire rack. Makes 16 slices.

Steps:

• In a large bowl combine the flours, cocoa powder, sugar, instant yeast, and salt. Add the water and stir until blended.
• Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably 18, at warm room temperature, about 70 degrees. Dough is ready when its surface is dotted with bubbles.
• Liberally flour a work surface and place dough on it; sprinkle it with more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven.
• Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Brush the top of the loaf with milk and sprinkle with turbinado sugar.
• Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.