Chocolate Chip Cranberry Bread Recipes

ORANGE-CHIP CRANBERRY BREAD

Steps:

• In a bowl, combine the first 5 ingredients. In another bowl, combine eggs, oil and orange zest; mix well. Add to dry ingredients alternately with buttermilk. Fold in cranberries, chocolate chips and walnuts. , Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. If glaze is desired, combine confectioners' sugar and orange juice until smooth; spread over cooled loaves.

CRANBERRY PUMPKIN CHIP BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4x2-inch loaf pans and flour pans using 2 teaspoons flour.
• Stir 2 1/4 cups flour, sugar, cinnamon, baking soda, ginger, nutmeg, cloves, and salt together in a bowl. Whisk pumpkin, oil, and eggs together in a separate bowl. Pour pumpkin mixture into flour mixture and stir until just combined; fold cranberries and chocolate chips into batter. Pour batter into prepared loaf pans.
• Bake loaves in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHEERY CRANBERRY CHOCOLATE CHIP BREAD

Steps:

• Heat oven to 350°F.
• Grease and flour three 5 3/4x3 1/4x2-inch miniature loaf pans.
• Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.
• Stir together flour, sugar, baking powder, baking soda and salt in large bowl; with pastry blender, cut in shortening until mixture resembles coarse crumbs.
• Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans.
• Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
• Cool 15 minutes; remove from pans to wire rack.
• Cool completely.
• Drizzle Cocoa Drizzle Glaze over top.
• -----------ChocolateDrizzle Glaze--------------.
• Microwave butter in small microwave-safe bowl at HIGH (100) 20 to 30 seconds until melted.
• Stir in cocoa and water.
• Microwave at HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred.
• Do not boil.
• Gradually add powdered sugar and vanilla, beating with whisk until smooth.
• If necessary, add water, a few drops at a time, until of desired consistency.
• Makes about 1/4 cup glaze.

WHITE CHOCOLATE CRANBERRY BREAD

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Stir in melted chips. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture, alternately with buttermilk and orange juice, beating well after each addition. Fold in cranberries., Pour into a greased and floured 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.

PUMPKIN, CRANBERRY CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350°, grease and flour a 9 x 5 loaf pan.
• Combine in large bowl: 1 1⁄2 cups all-purpose flour.1 teaspoon baking soda.1⁄4 teaspoon baking powder.1 teaspoon salt.1 1⁄2 teaspoons ground cinnamon.1 teaspoon ground ginger.
• Combine in a small bowl:.1⁄3 cup milk.1⁄2 teaspoon vanilla extract.
• Beat in a large bowl until fluffy:.6 tablespoons (3⁄4 stick) butter.3/4 cup sugar plus 1⁄ 3 cup packed brown sugar.
• Beat in one at a time:.2 large eggs.
• Add and beat on low speed just until blended:.1 cup pumpkin puree.
• Add the flour mixture in 3 parts, alternating with the.milk mixture, beating on low speed or stirring with a.rubber spatula until smooth and scraping the sides.of the bowl as necessary.
• Fold in:.1⁄3 cup chocolate chips.1⁄3 cup dried cranberries.
• Pour into the prepared pan and spread evenly. Bake.until a toothpick inserted in the center comes out.clean, about 1 hour. Let cool in the pan on a rack for.5 to 10 minutes before unmolding to cool completely on the rack.

CHOCOLATE CRANBERRY TWIST BREAD (BREAD MAKER OPTION)

Steps:

• In large bowl, dissolve 1 tsp (5 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
• Meanwhile, in small saucepan over medium heat, heat milk, remaining sugar, butter and salt until butter is melted; let cool to lukewarm. Whisk 2 of the eggs; whisk into yeast mixture. Whisk in milk mixture. Stir in 3-1/2 cups (875 mL) of the flour to make soft slightly sticky dough.
• Turn out onto lightly floured surface; knead for 10 minutes, adding enough of the remaining flour as necessary to make dough smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
• Grease 10-inch (3 L) springform pan; set aside.
• Filling: In bowl, mix sugar with corn syrup; stir in cranberries, chocolate chips and pecans. Punch down dough; turn out onto lightly floured surface. Roll out into 18- x 11-inch (45 x 28 cm) rectangle. Spread filling over dough, pressing into surface; sprinkle with cinnamon. Starting at long edge, tightly roll up; pinch seam to seal. Place seam side down; cut in half lengthwise. Keeping cut sides up, twist halves together; place in prepared pan, shaping into ring. Pinch ends together to seal. Cover with plastic wrap; let rise until doubled in bulk, about 1 hour.
• Beat remaining egg; brush over wreath. Bake in centre of 350°F (180°C) oven for 35 minutes or until golden. Run knife around bread; remove from pan and let cool on rack.
• Icing: Mix together icing sugar, milk and butter; drizzle over bread. (Twist can be wrapped and stored for up to 1 day.).
• Additional Information.Bread Machine Chocolate Cranberry Twist (for dough only). Use 4 cups (1 L) flour. Into pan of 1-1/2- to 2-lb (750 g to 1 kg) machine, add (in order) water, milk, eggs, melted butter, sugar, salt, flour and yeast. Choose dough setting. Shape and bake as above.

WHITE CHOCOLATE CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees F, then grease & flour a 9-inch loaf pan.
• In large mixing bowl, cream shortening & sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in buttermilk, orange juice, lemon zest & vanilla.
• Stir in melted chips.
• In another bowl, whisk together flour, salt & baking soda, then gradually add to this to creamed mixture.
• Stir in cranberries.
• Pour into prepared loaf pan & bake 55-60 minutes or until a toothpick inserted near center comes out clean.
• Cool 10 minutes before removing from pan & cooling completely on wire rack.

CHOCOLATE CHIP CRANBERRY BREAD

Steps:

• 1. Chocolate Chip Cranberry Bread Makes: 2 loaves Cooking Time: 50 min What You'll Need: 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 tablespoon baking powder 1/2 cup vegetable shortening 3 eggs 1 cup cranberry juice cocktail 1/4 cup chocolate-flavored syrup 1 cup dried cranberries 1/2 cup (3 ounces) semisweet chocolate chips 1/2 cup chopped walnuts What To Do: Preheat oven to 350 degrees F. Coat two (4- x 8-inch) loaf pans with cooking spray. In a large bowl, combine flour, sugar, and baking powder. With an electric mixer, beat in shortening until well combined. Beat in eggs, cranberry juice, and chocolate syrup until thoroughly combined. Fold in cranberries, chocolate chips, and walnuts. Pour batter into prepared pans. Bake 50 to 55 minutes, or until a wooden toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan, then cool completely on a wire rack. Slice and serve. Read more at http://www.mrfood.com/Bread/Chocolate-Chip-Cranberry-Bread/ml/1#19SX8rxGMBC2sV4g.99