CHOCOLATE QUICK BREAD
My husband and I both enjoy cooking, but the baking is left to me. Our sons loved this chocolaty quick bread when they were little-and still do as grownups! -Melissa Mitchell-Wilson, Wichita, Kansas
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cocoa, baking powder, baking soda and salt. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add buttermilk; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. , Pour into 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 to cool completely.
Nutrition Facts : Calories 214 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 192mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE SWIRL QUICK BREAD
From the Healing Kitchen at wholehealthmd.com. Cinnamon provides a nice warm, spicy undertone to the chocolate in this tea bread.
Provided by mailbelle
Categories Quick Breads
Time 1h15m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°. Spray a 9- x 5-inch loaf pan with nonstick cooking spray.
- In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, stir together the egg whites, oil, buttermilk, and vanilla.
- Make a well in the center of the flour mixture and stir in the buttermilk mixture until evenly moistened.
- Scoop out 2/3 cup of the batter and transfer it to a medium bowl. Add the chocolate syrup and cinnamon and stir until combined.
- Spoon the remaining batter into the loaf pan. Drop the chocolate batter onto the vanilla batter and, with a knife, swirl the chocolate batter through the vanilla batter.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the loaf in the pan for 10 minutes, then invert onto the rack to cool completely. Makes 10 slices.
Nutrition Facts : Calories 236.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 1.2, Sodium 306.1, Carbohydrate 42.1, Fiber 1.1, Sugar 19.7, Protein 4.6
CHOCOLATE QUICK BREAD WITH FROSTING
Satisfy your sweet tooth with this Chocolate Quick Bread with Frosting recipe. Made with chocolate cake mix, sour cream, semi-sweet chocolate and more, this chocolate quick bread is moist, sweet and guaranteed to please every palate.
Provided by My Food and Family
Categories Bread
Time 1h20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Beat cake mix and sour cream in large bowl with mixer until blended. (Batter will be thick.)
- Reserve 1/4 cup chocolate curls for later use. Stir remaining chocolate curls into prepared batter.
- Spoon into 3 greased and floured mini loaf pans.
- Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove bread loaves from pans to wire rack; cool completely.
- Beat cream cheese and vanilla in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition; spread onto tops of bread loaves.
- Sprinkle with reserved chocolate curls.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
TRIPLE CHOCOLATE QUICK BREAD
Make and share this Triple Chocolate Quick Bread recipe from Food.com.
Provided by yooper
Categories Quick Breads
Time 1h
Yield 4 mini loaves
Number Of Ingredients 17
Steps:
- In a mixing bowl, cream butter and sugar.
- Add eggs and melted chocolate; mix well.
- Add applesauce and vanilla.
- Set aside.
- Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well.
- Stir in chocolate chips.
- Spoon the batter into four greased 5-1/2-in x 3-in.
- x 2-in.
- loaf pans.
- Bake at 350 for 35-40 minutes before removing to wire racks to cool completely.
- For glaze, melt chocolate chips and butter in a saucepan; stir in cream.
- Remove from the heat; stir in sugar, vanilla and salt.
- Drizzle over warm bread.
Nutrition Facts : Calories 1251.5, Fat 56.1, SaturatedFat 33.2, Cholesterol 177.2, Sodium 1300.1, Carbohydrate 185.2, Fiber 8.4, Sugar 98, Protein 15.5
CHOCOLATE-CINNAMON BREAD
Cinnamon and Dutch chocolate pair for an extremely rich, indulgent flavor. The texture of this chocolate-cinnamon bread is very similar to pound cake.
Provided by faeriechef
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans and line the bottoms with parchment paper.
- Sift flour, cocoa powder, cinnamon, salt, baking powder, and baking soda together into a bowl. Whisk buttermilk, water, and vanilla extract together in a separate bowl.
- Combine butter and sugar in a third, large bowl; beat with an electric mixer until light and creamy, about 5 minutes. Add eggs, one at a time, beating after each addition until egg is completely incorporated. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition until just blended. Divide batter evenly between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 44 g, Cholesterol 83.5 mg, Fat 15.6 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 191.9 mg, Sugar 30.8 g
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.
TRIPLE-CHOCOLATE QUICK BREAD
Every year around this time, I'll make this bread for my family. I've also given it as a homemade gift. It's pretty wrapped in colored foil or put in a tin. -Karen Grimes, Stephens City, Virginia
Provided by Taste of Home
Time 55m
Yield 4 mini-loaves.
Number Of Ingredients 17
Steps:
- Ina microwave-safe bowl, melt 1 cup chocolate chips; set aside to cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs and cooled chocolate; mix well. Add applesauce and vanilla; set aside. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in the remaining chocolate chips. , Spoon into four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks. , For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in cream. Remove from the heat; stir in confectioners' sugar, vanilla and salt. Drizzle over warm breads. Cool completely.
Nutrition Facts : Calories 243 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 273mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
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- In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 20 second bursts. Add your vanilla and eggs to your butter and whisk gently until combined.
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