Cocoa Almond Bread Recipes

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COCOA ALMOND BREAD



Cocoa Almond Bread image

"With its subtle cocoa and almond flavor, this bread is heavenly," assures Wilma Maly, Fort Lauderdale, Florida.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (about 1-1/2 pounds).

Number Of Ingredients 9

1 cup warm milk (70° to 80°)
1/4 cup butter, softened
1 egg
1/2 teaspoon almond extract
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
3 cups plus 2 tablespoons bread flour
2-1/2 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts :

DELIGHTFUL COCONUT ALMOND BREAD



Delightful Coconut Almond Bread image

After trying someone's coconut bread recipe that didn't turn out well, I changed the proportions, added a few new ingredients, and came up with this version. Delicious! It works well as muffins or bars, too. Just decrease the cooking time and bake until the inside is no longer gooey.

Provided by Annie Douglass Lima

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h45m

Yield 20

Number Of Ingredients 11

cooking spray
2 cups white sugar
½ cup butter, softened
1 ⅓ cups coconut milk
2 eggs
3 cups all-purpose flour
1 ½ cups almond flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
3 cups grated coconut
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in coconut milk and eggs.
  • Mix all-purpose flour, almond flour, baking powder, and cinnamon together in a bowl. Stir into the butter mixture until batter is thoroughly blended. Fold in coconut and raisins.
  • Divide batter evenly between the greased loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool completely before slicing, about 30 minutes.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 46.9 g, Cholesterol 30.8 mg, Fat 22.2 g, Fiber 4.4 g, Protein 6.1 g, SaturatedFat 14.3 g, Sodium 98.5 mg, Sugar 26.3 g

CHOCOLATE CHIP ALMOND BREAD



Chocolate Chip Almond Bread image

This is a very easy way to make a good dessert or snack bread.

Provided by Lavania Cook

Categories     Bread     Yeast Bread Recipes

Time 3h10m

Yield 12

Number Of Ingredients 13

1 cup warm milk (110 degrees F/45 degrees C)
1 ½ teaspoons salt
2 tablespoons margarine
3 cups bread flour
3 tablespoons white sugar
2 teaspoons active dry yeast
½ cup semisweet chocolate chips
⅓ cup blanched slivered almonds
2 tablespoons unsweetened cocoa powder
1 teaspoon almond extract
½ cup butter
1 cup confectioners' sugar
2 teaspoons grated orange zest

Steps:

  • Add the milk, salt, 2 tablespoons butter or margarine, flour, sugar and yeast into your bread machine in the order recommended by the manufacturer. Select Basic or rapid setting. Press start. When the display reads 0:00, or the second kneading is about to start, press stop and remove the bread.
  • Add the chocolate chips, almonds, cocoa powder, and almond extract to the dough. Return to the bread machine and finish the cycle. Serve warm with Orange Butter.
  • To make Orange Butter: Combine 1/2 cup butter or margarine, 1 cup confectioners' sugar and the zest of a small orange in a food processor until blended.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 19.9 g, Cholesterol 22 mg, Fat 13.6 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 6.9 g, Sodium 375.9 mg, Sugar 17.8 g

COCOA ALMOND BREAD



Cocoa Almond Bread image

This is from TOH magazine. I haven't made this yet, but I'm typing it up for safe keeping. 1-1 ½ pound loaf

Provided by dicentra

Categories     Yeast Breads

Time 35m

Yield 1 loaf

Number Of Ingredients 10

1 cup warm milk
1/4 cup butter, softened
1 egg
1/2 teaspoon almond extract
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
3 cups flour
2 tablespoons flour
2 1/2 teaspoons active dry yeast

Steps:

  • In a bread machine pan, place all ingredients in order suggest by the manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
  • Bake according to bread machine directions.

Nutrition Facts : Calories 2530.2, Fat 67.2, SaturatedFat 38.7, Cholesterol 367.7, Sodium 1696.7, Carbohydrate 425.6, Fiber 19.8, Sugar 102, Protein 63.2

COCOA ALMOND COCO CAKE



Cocoa Almond Coco Cake image

Make and share this Cocoa Almond Coco Cake recipe from Food.com.

Provided by Kerena

Categories     Dessert

Time 45m

Yield 1 cake, 18 serving(s)

Number Of Ingredients 22

3 cups cake flour, sifted (not self-rising)
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1 (13 1/2 ounce) can light coconut milk
3/4 cup unsalted butter, at room temperature
2 1/2 cups light brown sugar, packed
4 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3/4 cup heavy cream
10 ounces semisweet chocolate, chopped into small pieces
1 teaspoon vanilla extract
3/4 cup unsalted butter, at room temperature
2 1/4 cups confectioners' sugar
1 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut
1/2 cup sliced almonds, roughly chopped
1/3 cup sweetened flaked coconut
1 tablespoon sliced almonds, heaping

Steps:

  • Cake - . Heat oven to 350 degrees . Butter and flour three 9-inch round cake pans. Line the bottom of each with a circle of wax paper.
  • In a medium bowl, whisk together flour, cocoa, baking soda, baking powder and salt; set aside. In a second medium bowl, whisk together sour cream and coconut milk. In a large bowl, beat butter and sugar on medium speed until fluffy, about 2 to 3 minutes. Add eggs, one at time, beating well after each addition. Beat in almondand vanilla extracts. On medium-low speed, beat in flour mixture in three additions, alternating with coconut milk mixture, beginning and ending with the flour mixture.
  • Pour batter evenly into prepared pans. Bake at 350 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn onto a wire rack and cool completely.
  • Chocolate Ganache - Heat cream in a small pot on medium-high heat just until it simmers. Immediately pour over chocolate in a medium bowl; let stand 3 minutes. Add vanilla and mix until smooth. Cover and cool to room temperature.
  • Filling - Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar on medium-low speed until blended, about 1 minute. Increase speed to medium-high and beat for another 3 minutes. Add vanilla and 3 tablespoons water and beat on medium-high speed for 30 seconds. Add coconut and almonds and beat for another 30 seconds. Set aside.
  • To assemble: Place one cake on a stand (if slightly rounded, trim off a bit to make it flat). Spread 1/2 the filling on the cake. Repeat with second cake and remaining filling. Top with the third cake (do not trim). Ice cake evenly with chocolate ganache. Garnish with coconut and almonds.

Nutrition Facts : Calories 610.8, Fat 35.2, SaturatedFat 21.7, Cholesterol 98.9, Sodium 177.9, Carbohydrate 75.5, Fiber 5, Sugar 49.2, Protein 7.5

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