DOUBLE CHOCOLATE CHIP BREAD
Double Chocolate Chip Bread - a rich chocolatey quick bread that every chocolate lover will love! It's moist and has a deep chocolate flavor. Perfect for dessert AND breakfast!
Provided by Julia Foerster
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350F (180C) and grease a 9 x 5-Inch loaf pan.
- In a large bowl, whisk together the applesauce, brown sugar, honey, yogurt, egg and vanilla extract until smooth.
- Sift the flour, cocoa powder, baking soda, baking powder, and salt together to avoid clumps. Add the dry ingredients to the wet ingredients and slowly stir them together, being careful not to overmix. Fold in the chocolate chips.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for 15 minutes in the loaf pan, then transfer to a wire rack.
- This Chocolate Chip Bread tastes best on the second day. Freeze leftovers for up to three months.
Nutrition Facts : Calories 130 kcal, Carbohydrate 26 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 13 mg, Sodium 178 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
DOUBLE CHOCOLATE QUICK BREAD RECIPE
This double chocolate quick bread makes a delicious breakfast bread or you can even enjoy it as dessert. Loaded with cocoa powder and chocolate chips, it's the chocolate lover's dream!
Provided by Deanna Michaels
Categories Bread
Time 45m
Yield 3 loaves
Number Of Ingredients 12
Steps:
- Measure the buttermilk. Put buttermilk and eggs on counter to come to room temperature. (Very important!)
- Preheat oven to 375 degrees. Butter well 3 mini loaf pans (5.25 x 3 x 2.25). (You may use a large loaf pan, you will need to adjust baking time.)
- In a mixing bowl combine flour, brown sugar, salt, baking powder, baking soda, and cocoa powder. Be sure to mix until no streaks of flour or clumps remain. Add desired amount of chocolate chips, reserving a few to sprinkle on top of the bread.
- In a small bowl place (room temperature) buttermilk, eggs, liquid oil, melted butter, and vanilla extract. Whisk until combined.
- Pour wet ingredients into dry and fold to combine. Don't over mix but you also don't want streaks of dry ingredients remaining.
- Pour batter into the 3 prepared pans. Press remaining chocolate chips over the top of the batter.
- Place in oven. Turn oven down to 350 degrees.
- Bake for 30-35 minutes.
- Let cool for 10 minutes in pans. Carefully remove from pans and cool completely on rack.
DOUBLE CHOCOLATE QUICK BREAD
Steps:
- Preheat the oven to 350 degrees F. Grease a 9X5-inch baking pan and set aside.
- In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
- In a large bowl, whisk together the applesauce, oil, brown sugar, eggs, vanilla and sour cream until well blended.
- Add the dry ingredients and pour the chocolate chips on top of the dry ingredients. Stir until the batter is just combined (don't overmix!).
- Spread the batter evenly in the prepared pan and bake for 45-60 minutes until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
- Let the bread cool in the pan for 5-10 minutes before running a knife gently around the edges and turning out onto a cooling rack to cool completely.
Nutrition Facts : ServingSize 1 Slice, Calories 276 kcal, Carbohydrate 39 g, Protein 3 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 37 mg, Sodium 185 mg, Fiber 1 g, Sugar 25 g
DOUBLE CHOCOLATE BREAD
Steps:
- Pre-heat oven 350F (180C). Grease and flour a 9 inch (23 cm) loaf pan.
- In a small bowl place the butter and chocolate. Place the bowl over a pot with water, make sure the water doesn't touch the bottom of the bowl. Heat stirring often until the butter and chocolate have melted and is a smooth mixture.
- In a large bowl whisk together the flour, sugar, cocoa, salt, baking powder and baking soda.
- In a medium bowl whisk together the yogurt, milk, egg and vanilla until well combined.
- Add the yogurt mixture and melted butter/chocolate to the dry ingredients. Mix just until combined, make sure the flour has been incorporated, it will probably be lumpy but that is perfect. Gently fold in the chocolate chunks.
- Spoon into the prepared loaf pan and bake for approximately 40-55 minutes. Let cool for about 15 minutes in the pan then move to a wire rack to cool completely. Serve plain, dusted with powdered sugar or drizzled with a simple chocolate glaze. Enjoy!
Nutrition Facts : Calories 245 kcal, Carbohydrate 36 g, Protein 5 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 19 mg, Sodium 175 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
DOUBLE-CHOCOLATE BREAD PUDDING
The best chocolate bread pudding dessert! Easy to make and a people pleaser! Serve with whipped cream if you like, or ice cream - or both!
Provided by MOUSIREID
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h40m
Yield 9
Number Of Ingredients 8
Steps:
- Heat heavy cream, sugar, and milk in a 2-quart saucepan over medium heat until sugar dissolves, stirring occasionally, about 5 minutes. Remove from heat.
- Stir chopped chocolate into warm cream mixture using a wire whisk until smooth and chocolate has melted completely. Whisk eggs and vanilla extract into mixture gradually until well combined.
- Place French bread into the bottom of a shallow 8-inch square glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate for 30 minutes, stirring occasionally.
- Preheat the oven to 300 degrees F (150 degrees C).
- Remove pudding from the refrigerator, uncover, and sprinkle with chocolate chips.
- Bake in the preheated oven, uncovered, until set, 40 to 45 minutes.
- Remove from the oven. Let cool 10 minutes before serving warm, or cover and refrigerate to serve cold later.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 33.6 g, Cholesterol 114.3 mg, Fat 28.6 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 16.9 g, Sodium 161.8 mg, Sugar 20.3 g
HOMEMADE FRENCH BREAD (ABM)
Make and share this Homemade French Bread (abm) recipe from Food.com.
Provided by Marie
Categories Yeast Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place all bread dough ingredients in bread machine and select dough cycle.
- When cycle is complete, remove dough and roll into a 12"x15" rectangle on a lightly floured board.
- Roll up from long side and pinch seam to seal.
- Fold ends under.
- Place seam side down on greased baking sheet that has been dusted with cornmeal.
- Cover loosely with plastic wrap and let rise for 45 minutes.
- Make 4 diagonal cuts with a sharp knife across top of bread.
- Bake at 375° for 25 minutes.
- Beat egg white and water; remove bread from oven and brush with egg wash.
- Return to oven and bake an additional 5 minutes.
Nutrition Facts : Calories 1758.1, Fat 13.1, SaturatedFat 5.7, Cholesterol 20.1, Sodium 2476.2, Carbohydrate 349.1, Fiber 15.1, Sugar 1.5, Protein 53.3
EASY CAKE BREAD(ABM)
This bread reminds me of Hawaiian Bread when I use a yellow cake mix and vanilla or almond extract. The possibilities are endless.......try chocolate, lemon, caramel, etc.
Provided by Capncrunch
Categories Yeast Breads
Time 3h5m
Yield 1 2lb. Loaf
Number Of Ingredients 6
Steps:
- Add ingredients according to manufacturers recommendations.
- Cycle should be on white or sweet.
- Setting should be on light.
DOUBLE CHOCOLATE BANANA OAT FLOUR BREAD
In this delicious gluten-free chocolate banana bread, we double down on the chocolate-with cocoa powder and chocolate chips. This gluten-free bread is a perfect complement to any brunch spread or great as a grab-and-go breakfast.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h50m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease 9x5-inch loaf pan.
- In small bowl, mix oat flour, baking cocoa, xanthan gum, baking soda, baking powder and salt.
- In large bowl, beat butter and sugar with electric mixer on medium speed 3 to 5 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in bananas, buttermilk and vanilla. Stir in oat flour mixture and chocolate chips. Pour into pan.
- Bake 1 hour to 1 hour and 15 minutes or until toothpick inserted in center comes out clean (take care not to insert toothpick in chocolate chip). Cool 5 minutes in pan. Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 17 g, TransFat 0 g
DOUBLE CHOCOLATE CHIP COOKIES
This double chocolate chip cookie recipe is an altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!
Provided by ORBAMINK
Categories Double Chocolate Chip Cookies
Time 25m
Yield 40
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 8.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 148.4 mg, Sugar 15.5 g
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