CHOCOLATE BREAD
An easy one bowl Chocolate Bread filled with chocolate chips.
Provided by Jessica Holmes
Categories Cake
Time 1h15m
Number Of Ingredients 12
Steps:
- Grease and line your 9 by 5 inch loaf pan with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, sift together flour, cocoa, baking soda, baking powder and salt. Add sugars and gently stir.
- In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 20 second bursts. Add your vanilla and eggs to your butter and whisk gently until combined.
- Make a well in the middle of your dry ingredients, add wet ingredients along with buttermilk. Very gently fold the mixture using a spatula or wooden spoon until the mixture is just combined - be careful not to over mix. Add 75 grams (1/2 cup) of chocolate chips to the batter.
- Pour mixture into prepared tin and sprinkle extra 35 grams (1/4 cup) of chocolate chips on top. Bake for approximately 45 minutes or until a knife inserted into the middle comes out clean. Leave to cool completely on a wire rack.
Nutrition Facts : ServingSize 1 slice, Calories 292 calories, Sugar 21.1 g, Sodium 224.1 mg, Fat 14.7 g, SaturatedFat 8.8 g, TransFat 0 g, Carbohydrate 38.3 g, Fiber 2.5 g, Protein 5.3 g, Cholesterol 64 mg
CHOCOLATE QUICK BREAD
My husband and I both enjoy cooking, but the baking is left to me. Our sons loved this chocolaty quick bread when they were little-and still do as grownups! -Melissa Mitchell-Wilson, Wichita, Kansas
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 214 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 192mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
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
BUTTERMILK CHOCOLATE BREAD
Make and share this Buttermilk Chocolate Bread recipe from Food.com.
Provided by True Texas
Categories Quick Breads
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Cream margarine and sugar in large mixing bowl.
- Blend in eggs and buttermilk, mixing well after each addition.
- Add flour, cocoa, baking powder, baking soda, and salt, mixing until just moistened.
- Stir in pecans.
- Grease bottom of 5 x 9-inch loaf pan.
- Pour batter into prepared pan.
- Bake at 350 degrees for 55 to 65 minutes or until bread tests done.
- Let cool for 15 minutes in pan before removing.
- Combine butter, chocolate sryup and honey in small bowl, mixing well.
- Spread icing over cooled bread before slicing.
BUTTERMILK CHOCOLATE BREAD
Make and share this Buttermilk Chocolate Bread recipe from Food.com.
Provided by Sharon123
Categories Breads
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350*.
- Grease bottom only of 8x4 or 9x5-inch loaf pan.
- In a large bowl, combine sugar and margarine; blend well.
- Add eggs; blend well.
- Stir in buttermilk.
- Add flour, cocoa, baking powder, baking soda and salt; stir just until dry ingredients are moistened.
- Stir in nuts.
- Pour into greased pan.
- Bake at 350* for 55 to 65 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes; remove from pan.
- Cool completely.
- Wrap tightly and store in refrigerator.
- Yield: 1 loaf (12 slice).
Nutrition Facts : Calories 249.4, Fat 11.2, SaturatedFat 2.5, Cholesterol 31.8, Sodium 313.1, Carbohydrate 34.8, Fiber 2, Sugar 17.9, Protein 5
BUTTERMILK CHOCOLATE SWIRL BREAD
This is good with coffee or a big glass of milk. It is from a Woman's Day feature of lighter coffee cakes although I don't think of this as a coffee cake. Be careful not to overbake or it will be dry.
Provided by CookingONTheSide
Categories Quick Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F; coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray and flour lightly.
- Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk buttermilk, eggs, egg white, oil and extracts in medium bowl; stir into flour mixture just until blended.
- Melt chocolate in microwave on high about 1 minute, stirring every 15 seconds; stir in 1 1/3 cups batter.
- Working quickly (chocolate batter will become firm and hard to swirl if you let it stand too long), pour some of the white batter over bottom of pan, then dollop with chocolate batter.
- Fill pan by alternating dollops of white and chocolate batter.
- Pull knife through batter to swirl.
- Bake 1 hour or until pick inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes.
- Remove from pan; put cake right side up on rack to cool.
- Dust with confectioners' sugar.
Nutrition Facts : Calories 202.5, Fat 5.7, SaturatedFat 0.7, Cholesterol 35.9, Sodium 264.8, Carbohydrate 33.6, Fiber 0.6, Sugar 17.6, Protein 4
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