CHOCOLATE BANANA BREAD
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
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
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
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
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
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
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
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
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 BREAD WITH VANILLA BUTTER
Provided by Marian Burros
Categories dessert
Time 4h45m
Yield One 9-by-5-inch loaf
Number Of Ingredients 12
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
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
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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