Chocolate Walnut Butter Bread Recipes

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CHOCOLATE BANANA BREAD



Chocolate Banana Bread image

Nothing tops old-fashioned banana bread, except maybe this chocolate version! Each slice is studded with nuts. -Connie Deke, DeWitt, Nebraska

Provided by Taste of Home

Time 1h20m

Yield 1 loaf.

Number Of Ingredients 11

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped nuts, optional

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9x5-in. loaf pan., Bake for 60-65 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 : Calories 184 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 294mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE NUT BREAD



Chocolate Nut Bread image

You can't go wrong with my grandmother's chocolaty bread recipe. It tastes as yummy as it looks...it's my most-requested special-occasion bread...and it never lasts long at bake sales.

Provided by Taste of Home

Time 50m

Yield 4 mini loaves.

Number Of Ingredients 10

1 cup butter, softened
2 cups sugar
5 eggs
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup chopped walnuts, optional

Steps:

  • In a bowl, cream butter and sugar. Add eggs, chocolate and vanilla; mix well. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in nuts if desired. , Pour into four greased 5x3x2-in. loaf pans. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Nutrition Facts :

CHOCOLATE WALNUT BREAD



Chocolate Walnut Bread image

I've made this delicious bread in small loaf pans to give as gifts and received rave reviews. The recipe is from the cookbook "The Family Baker".

Provided by Lvs2Cook

Categories     Quick Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 15

1/4 cup unsweetened cocoa
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup dark brown sugar, packed
1 large egg
1 cup milk
1/3 cup canola oil
1 teaspoon vanilla
1 cup walnuts, chopped
3/4 cup semi-sweet chocolate chips
1/2 cup chopped pitted dates or 1/2 cup dried apricot (optional)
2 tablespoons chopped walnuts
2 tablespoons semi-sweet chocolate chips

Steps:

  • Preheat oven to 350º.
  • Lightly grease and cocoa pans; tap out excess cocoa.
  • In a medium mixing bowl, whisk together cocoa, flour, baking powder, baking soda, and salt.
  • In a large bowl, using a whisk or an electric mixer, blend together sugar, egg, milk, oil and vanilla.
  • Slowly add in the dry ingredients, beating just until combined.
  • Stir in walnuts, chocolate chips, and dates.
  • Turn batter into the baking pans, sprinkle with nuts and chocolate chips.
  • Bake 55 to 60 minutes for a large loaf, about 25 minutes for mini loaves or until tester inserted in bread comes out clean.
  • Cool in pan on wire rack 10 minutes, take out of pan and cool completely on the rack.

CHOCOLATE BUTTERMILK BREAD



Chocolate Buttermilk Bread image

A moist and tangy dessert bread made with buttermilk and pecans. When cool, it is frosted with a buttery chocolate pecan icing.

Provided by Mindy

Categories     Bread     Quick Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 16

½ cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup chopped pecans
½ cup margarine
¼ cup unsweetened cocoa powder
5 tablespoons milk
1 teaspoon vanilla extract
½ cup chopped pecans
1 (16 ounce) package confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees F). Grease only the bottom of a 9x5 inch loaf pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk. Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened. Mix in 1/3 cup pecans. Pour into the prepared pan.
  • Bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
  • Combine the margarine, 1/4 cup cocoa, and milk in a saucepan over medium heat. Cook, stirring, until melted and smooth. Remove from heat, and mix in the vanilla and confectioners' sugar. Stir in the remaining 1/2 cup pecans. Spread on top of the cooled loaf.

Nutrition Facts : Calories 499.7 calories, Carbohydrate 73.2 g, Cholesterol 52.7 mg, Fat 22.7 g, Fiber 3 g, Protein 5.7 g, SaturatedFat 7.5 g, Sodium 344 mg, Sugar 55.1 g

CHOCOLATE-CINNAMON BREAD



Chocolate-Cinnamon Bread image

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

2 cups all-purpose flour
1 ¼ cups Dutch-processed unsweetened cocoa powder
3 tablespoons ground cinnamon
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
¼ cup water
1 teaspoon vanilla extract
1 ½ cups unsalted butter, at room temperature
3 cups white sugar
5 large eggs, at room temperature

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 BREAD WITH VANILLA BUTTER



Chocolate Bread With Vanilla Butter image

Provided by Marian Burros

Categories     dessert

Time 4h45m

Yield One 9-by-5-inch loaf

Number Of Ingredients 12

1 cup milk
2 tablespoons butter
1/2 cup sugar
1 teaspoon vanilla extract
1 package yeast, dissolved in 1/4 cup tepid water (110 degrees) with 1 tablespoon sugar
1/4 cup water, dissolved
1 tablespoon of sugar
2 eggs, beaten
3 1/2 cups all-purpose flour
2/3 cup sifted Dutch cocoa
Coarse sugar
Vanilla butter (see recipe)

Steps:

  • Scald the milk and remove it from the heat. Add the butter, stirring until it melts.
  • Add the sugar and vanilla. When the mixture is lukewarm (no more than 115 degrees), add the yeast. Add the beaten eggs and stir.
  • Measure the flour and cocoa into a large bowl. Add the yeast mixture and stir. Turn out onto a floured board. While the dough is resting, clean and butter a bowl.
  • Knead the dough gently for five minutes, adding flour as necessary to produce a smooth dough.
  • Put the dough into the buttered bowl, cover with a damp towel and put in a warm place until the dough doubles in size (one to two hours).
  • Punch the dough down and knead again 8 to 10 times. Pat it into a loaf shape and place it in a well-buttered 9-by-5-inch loaf pan. Cover the dough and let it rise again, but not so much that it doubles; 45 minutes is plenty.
  • Preheat the oven to 350 degrees.
  • Gently pat the top of the loaf with coarse sugar and bake one hour on the oven's middle rack. After 30 minutes, cover the top of the loaf with aluminum foil so it does not burn.
  • Remove the loaf from the oven and let it cool 10 minutes in the pan, then turn it out onto a wire rack.
  • Serve with vanilla butter.

CHOCOLATE WALNUT BUTTER BREAD



Chocolate Walnut Butter Bread image

This is from the wonderful "Breakfast Book" by Marion Cunningham. It was my first attempt (and only, so far) at making yeast bread. Couldn't be simpler and is delicious.

Provided by JaneinRI

Categories     Yeast Breads

Time 1h45m

Yield 32 slices

Number Of Ingredients 9

1/2 cup water
1 package yeast
3 1/2 cups flour
1 tablespoon sugar
1 1/4 teaspoons salt
4 eggs, room temp
12 tablespoons butter, softened (pref unsalted, no marg)
1 cup walnuts, coarsely chopped
6 ounces semisweet chocolate (good quality chunks, not chips, coarsely chopped)

Steps:

  • Put the water in a large mixing bowl and sprinkle in the yeast.
  • Stir& allow to blend for 5 min to dissolve.
  • Add the flour, sugar, salt& eggs to the yeast mixture and beat until well blended.
  • Beat the butter in gradually until batter is smooth.
  • Cover bowl with plastic wrap and let batter rise until it doubles in size.
  • Stir batter down and add walnuts& chocolate.
  • Spoon into 2 greased 8x4 loaf pans (pans should be half full).
  • Bake in a preheated 350 oven for about 45 minutes.
  • Cool in pan for 5 minutes, then turn out onto racks.

Nutrition Facts : Calories 149.8, Fat 10.2, SaturatedFat 4.9, Cholesterol 37.9, Sodium 132.1, Carbohydrate 13.1, Fiber 1.5, Sugar 0.6, Protein 3.6

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