Chocolate Swirl Quick Bread Recipes

CHOCOLATE SWIRL BREAD

Steps:

• In a large mixing bowl combine 1 1/2 cups of the flour to yeast.
• In a sauce pan heat and stir the milk, sugar, butter and salt until warm (120 to 130) and butter almost melts. Add to flour mixture; mix well. Add eggs.
• Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minute.
• Using spoon, stir in as much of the remaining flour as you can.
• Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 min).
• Divide dough into 2 equal portions. Roll out both portions of dough separately to form two 14x10-inch rectangles.
• Reserve 2 tablespoons of the Heath Bits. Sprinkle remaining over dough rectangles.
• Starting from short side, roll up each one. Seal seams and edges. Line a baking sheet with foil, grease the foil. Transfer loaves to prepared baking sheet. Cover let rise until nearly double (25 to 30 min.).
• Bake at 375 for about 20 minute or until done. Remove to wire racks to cool.
• For icing; combine powdered sugar, water and vanilla. Spread over cooled loaves and sprinkle with reserved Heath Bits.

CHOCOLATE SWIRL QUICK BREAD

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.

CHOCOLATE QUICK BREAD

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.

CHOCOLATE BRAIDED SWIRL BREAD (BABKA) RECIPE BY TASTY

Steps:

• Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
• In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
• Add in the milk and yeast mixture and whisk until fully incorporated.
• Gradually add in the flour and mix until fully incorporated.
• Gradually add in the butter and mix until fully incorporated.
• Cover with a towel and let rest for 30 minutes.
• Bring out the dough onto floured work surface and knead until smooth.
• Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
• Preheat oven to 375˚F (190˚C).
• For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
• Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
• Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
• Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
• Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
• Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough 'plus sign'.
• Lay another piece horizontally over the vertical piece and above the other horizontal piece.
• Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
• Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
• Follow this method around the dough clockwise.
• Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
• Tuck in the excess pieces of dough under the bread.
• Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
• Bake for 35-45 minutes, until lightly browned and cooked through.
• Enjoy!

CINNAMON SWIRL CHOCOLATE CHIP BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, baking powder, baking soda, and salt in a large bowl.
• Combine sugar, brown sugar, and oil in a separate bowl. Stir in buttermilk, egg, and vanilla extract. Add to flour mixture and mix until combined. Fold in chocolate chips. Spoon 1/2 of the batter into the prepared loaf pan.
• Combine brown sugar and cinnamon for the topping in a small bowl. Sprinkle all but 2 tablespoons topping into the loaf pan and cover with the remaining batter. Gently drag a knife through the batter to create a swirl. Sprinkle the remaining topping on top of the loaf.
• Bake in a preheated oven until a toothpick inserted comes out clean, 50 to 60 minutes. Remove and let cool for 15 minutes. Remove from the pan to a wire rack to cool completely.

CHOCOLATE-HAZELNUT SWIRL BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with sour cream., Pour half of the batter into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle two-thirds over the batter. Top with remaining batter. Sprinkle with remaining topping; press down lightly. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

BEST-EVER CHOCOLATE SWIRL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Butter the sides of a 9-by-5-inch (23-by-12.5-centimeter) loaf pan and set it aside.
• Spread the pecans on a rimmed baking sheet lined with foil or parchment paper. Roast them in the oven for 10 minutes, until fragrant and lightly toasted. Allow the pecans to cool, then chop them and set them aside.
• In a medium bowl, whisk together the flour, baking powder. cinnamon, nutmeg and salt until well combined.
• Place the bananas in the bowl of a stand mixer fitted with the paddle attachment. Mix for about a minute to smash the bananas thoroughly, then add the melted butter and mix until incorporated.
• Add the sugar and mix until combined. Add the eggs and vanilla and mix until combined.
• Finally, add the flour mixture and mix until just combined. Do not overmix the batter, which can make the crumb tough and result in large "worm" holes. Using a rubber spatula, gently fold in the pecans and sour cream until just incorporated.
• Melt the chopped chocolate in a heatproof bowl set over a saucepan of simmering water or a double boiler. Allow the chocolate to cool slightly. In a medium bowl, mix 1 cup (235 milliliters) of the batter with the chocolate until well combined.
• Pour one-third of the banana batter into the prepared loaf pan. Drop two large spoonfuls of the chocolate batter side by side in the center of the batter. Cover this with another third of the banana batter followed by the remaining chocolate batter. Cover this with the last third of the banana batter. Using a knife, swirl the two batters through the loaf pan a few times, without overmixing.
• Transfer to the oven and bake for 50 to 55 minutes, until a toothpick inserted into the center of the bread comes out clean (okay, there may be a crumb. Or two). Allow the loaf to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling, and you're done! Boom. Banana chocolate deliciousness.

CHOCOLATE CINNAMON-SWIRL BREAD

Steps:

• Dough: Whisk together 1/3 cup bread flour, 1/3 cup milk, and 1/4 cup water in a small saucepan until smooth. Cook over medium-low heat, whisking frequently, until thickened slightly but still pourable (it should have the consistency of loose pudding), 2 to 3 minutes. Transfer to a small bowl; let cool until warm to the touch but no longer hot, about 10 minutes.
• In a large bowl, whisk together remaining 3 cups flour, granulated sugar, salt, and yeast. Make a well in center of mixture. Add cooked milk-flour mixture, remaining 1/3 cup milk, melted butter, and whole egg to well; stir until a dough forms.
• Transfer to a lightly floured work surface and knead until dough is smooth and elastic and springs back when lightly pressed, 8 to 10 minutes. Transfer to a bowl brushed with butter, turning dough to coat. Cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour; or refrigerate up to 1 day and return to room temperature before rolling out.
• Filling: Preheat oven to 375°F. Brush a standard 9-by-5-inch loaf pan with butter. Stir together butter, brown sugar, cocoa, and cinnamon until smooth.
• Punch down dough. On a lightly floured work surface, roll out dough to a 12-by-16-inch rectangle. Spread brown-sugar mixture evenly over top of dough, leaving a 1/2-inch border at edges. Sprinkle evenly with chocolate. Starting at one short end, roll up dough into a tight log, pinching ends and seam to seal after rolling. Starting 1 inch from one end of log, cut through dough vertically all the way through opposite end (dough should only be attached at one end).
• Twist the two sections of dough outward 5 times, then braid together, starting at attached end, pinching ends together to seal. Compress braid slightly with your hands to approximately 9 inches; transfer to prepared pan. Cover and let rise until doubled in volume (dough should rise about 1 inch above rim of pan), about 45 minutes. Whisk egg white with 1 teaspoon water; brush over top of dough.
• Bake until bread is puffed and brown on top (if browning too quickly, tent with foil), 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Carefully remove bread from pan and let cool completely on rack, about 2 hours. Slice and serve.