CHOCOLATE MINI LOAVES
The moist texture of these mini loaves resembles a pound cake. Each bite is rich and succulent, making this perfect for dessert as well as snacking.
Provided by Taste of Home
Time 45m
Yield 5 mini loaves (6 slices each).
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the melted chocolate chips, eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with applesauce just until moistened. Fold in miniature chips., Divide batter among five greased 5-3/4x3x2-in. loaf pans, about 1 cup in each. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For glaze, combine the chocolate chips, butter and water in a saucepan; cook and stir over low heat until chocolate is melted. Remove from the heat; stir in confectioners' sugar, vanilla and salt until smooth. Drizzle over cooled loaves.
Nutrition Facts :
HOME
Steps:
- Preheat oven to 350° F. Grease five (5 1/2 x 3-inch) mini loaf pans or aluminum foil pans.
- Combine brown sugar and 1/2 cup butter in large mixer bowl. Beat at medium speed until creamy, scraping bowl often. Add 1 cup melted morsels, eggs and 2 teaspoons vanilla extract; continue beating until well mixed. Reduce speed to low. Add flour, applesauce, baking powder and baking soda; beat until well mixed. Stir in 1/2 cup chocolate morsels by hand. Spoon batter into prepared pans.
- Bake for 35 to 42 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. (Do not remove if using aluminum foil pans.)
- Combine 1/2 cup morsels, 1 tablespoon butter and water in 2-quart saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat. Stir in powdered sugar and 1/4 teaspoon vanilla extract. Drizzle over each loaf. Cool completely.
- Glazed Chocolate Mint Mini Loaves: Omit 1 teaspoon vanilla extract in bread and 1/4 teaspoon vanilla extract in glaze. Add 1/2 teaspoon mint extract to bread and 1/4 teaspoon mint extract to glaze.
CANDY CANE CHOCOLATE MINI LOAVES
Having a bunch of leftover candy canes after the holidays inspired me to use them up by adding them to a chocolate bread. Coffee and cocoa intensify the flavor. -Shelly Platten, Amherst, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 mini loaves (6 slices each).
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Coat eight 5-3/4x3x2-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended., In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.
Nutrition Facts : Calories 122 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 99mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHAI MINI LOAVES
This bread is irresistible! A friend gets mad when I make it because I give her a loaf and she can't help but eat the whole thing! -Lisa Christensen, Poplar Grove, Illinois
Provided by Taste of Home
Time 1h
Yield 3 mini loaves (6 slices each).
Number Of Ingredients 17
Steps:
- In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla, then chocolate mixture., Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream., Transfer to 3 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely., For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.
Nutrition Facts : Calories 208 calories, Fat 9g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 206mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-BANANA MINI LOAVES
Steps:
- Preheat the oven to 350 degrees F. Spray two 6-by-3-inch miniature loaf pans with cooking spray; set aside.
- Place the banana chips in a large zip-top plastic bag. Press out the air and seal. Using a rolling pin, roll over the chips until crushed.
- Whisk the muffin mix and cocoa in a large bowl. Add the chocolate milk, oil and eggs, stirring until smooth. Stir in the crushed banana chips and chocolate chips. Divide the batter evenly between the pans.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans on a rack for 20 minutes.
- Meanwhile, make the glaze: Mix the confectioners' sugar, heavy cream and banana extract in a small bowl. Drizzle the glaze over the loaves and let cool completely.
MINI CHOCOLATE LOAF CAKES
This easy-to-make mini chocolate loaves get their richness from Dutch process cocoa and a touch of sour cream.
Provided by Food Network Kitchen
Time 1h30m
Yield 8 mini loaves
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter the insides of an 8-cup mini loaf baking pan.
- Put the butter, cocoa, coffee and milk in a small microwave-safe bowl. Cover and microwave until the butter melts, about 3 minutes. Whisk to combine and set aside.
- Whisk the flour, granulated sugar, baking soda, cinnamon, baking powder and salt in a large bowl. Whisk the sour cream, vanilla and eggs until blended in a small bowl. Whisk the hot cocoa mixture into the flour mixture and then stir in the sour cream mixture until just combined. Divide the batter equally among the loaf cups.
- Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the loaves in the pan on a wire rack for 10 minutes and then remove from the pan and cool completely on a rack. Dust the tops of the loaves with confectioners? sugar.
CHOCOLATE MINI-LOAVES
Provided by Food Network Kitchen
Time 1h30m
Yield 8 Mini-Loaves
Number Of Ingredients 16
Steps:
- Position the rack in the center of the oven and preheat to 350°F. Generously spray the inside of a mini-loaf baking pan with the cooking spray and set aside.
- Put the butter, coffee, cocoa and milk in a small microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 3 minutes. Whisk to combine.
- Whisk the flour, granulated sugar, cinnamon, chile powder, baking soda, baking powder and salt in a large bowl. Beat the sour cream, eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture, until just combined. Divide the batter equally among the loaves, filling each about ¾ of the way. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the loaves to cool in the pan on a rack for 10 minutes. Run a knife around each loaf to loosen, remove the loaves and let cool completely on a rack.
- To serve, dust the tops of the loaves with confectioners' sugar. If you like, cut out small hearts or other festive stencils and place them on the loaves before dusting.
MACADAMIA NUT MINI LOAVES
While these loaves may be small, they have a big rich flavor. The macadamia nuts make them a special treat with tropical flair. Plus, they're so pretty with the toasted coconut topping. -Kim Gilliland, Simi Valley, California
Provided by Taste of Home
Time 1h
Yield 5 loaves.
Number Of Ingredients 11
Steps:
- Finely chop enough of the macadamia nuts to measure 1/3 cup; set aside. Coarsely chop remaining nuts; toss with coconut and 1 tablespoon sugar. Set aside. , In a large bowl, cream butter and remaining sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the lemon juice, lemon zest, vanilla and reserved finely chopped nuts. , Spoon into five greased 5-3/4x3x2-in. loaf pans. Sprinkle with reserved coconut mixture. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 162 calories, Fat 8g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
MINI CHOCOLATE LOAVES
My sister gave me this recipe years ago. We've been making these forever as christmas gifts. I almost always use homemade applesauce when making these but have used bought, they still turn out well I just prefer the homemade because I feel the bread comes out moister. My sister often glazes hers with a chocolate glaze, I don't feel they really need anything extra. These also freeze really well.
Provided by Old widow
Categories Quick Breads
Time 1h5m
Yield 5 mini loaves, 20 serving(s)
Number Of Ingredients 9
Steps:
- Melt 1 cup of the mini chocolate chips, set aside.
- Heat oven to 350 degrees.
- In large bowl combine brown sugar and butter. Beat with electric mixer until creamy. Add the melted chocolate chips and eggs,beat until well mixed. Add flour, applesauce, baking powder and soda, beat on low until creamy. By hand, stir in the remaining 1/2 cup chocolate chips.
- Spoon batter into 5 well greased mini loaf pans.
- Bake at 350 degrees for 35 to 42 minutes or until center is dry when touched.
- Cool 10 minutes in pan before removing to wire rack to cool completely.
Nutrition Facts : Calories 210.6, Fat 9.2, SaturatedFat 5.4, Cholesterol 33.4, Sodium 130.8, Carbohydrate 31.2, Fiber 1.4, Sugar 14.3, Protein 2.9
CHOCOLATE MINI-LOAVES
Make and share this Chocolate Mini-Loaves recipe from Food.com.
Provided by Food Network Kitchen
Categories Dessert
Time 50m
Yield 8 mini-loaves, 8 serving(s)
Number Of Ingredients 16
Steps:
- Position the rack in the center of the oven and preheat to 350 degrees F. Generously spray the inside of a mini-loaf baking pan with the cooking spray and set aside.
- Put the butter, coffee, cocoa and milk in a small microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 3 minutes. Whisk to combine.
- Whisk the flour, granulated sugar, cinnamon, chile powder, baking soda, baking powder and salt in a large bowl. Beat the sour cream, eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture, until just combined. Divide the batter equally among the loaves, filling each about 3/4 of the way. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the loaves to cool in the pan on a rack for 10 minutes. Run a knife around each loaf to loosen, remove the loaves and let cool completely on a rack.
- To serve, dust the tops of the loaves with confectioners' sugar. If you like, cut out small hearts or other festive stencils and place them on the loaves before dusting.
Nutrition Facts : Calories 439.5, Fat 21.6, SaturatedFat 13.1, Cholesterol 98.3, Sodium 199.3, Carbohydrate 59.7, Fiber 2.6, Sugar 38.1, Protein 5.7
GLAZED CHOCOLATE MINI LOAVES
Make and share this Glazed Chocolate Mini Loaves recipe from Food.com.
Provided by Redsie
Categories Breads
Time 1h30m
Yield 5 mini loaves, 5 serving(s)
Number Of Ingredients 14
Steps:
- PREHEAT oven to 350°F Grease five (5 1/2 x 3-inch) mini loaf pans or aluminum foil pans.
- FOR BREAD:
- Combine brown sugar and 1/2 cup butter in large mixer bowl. Beat at medium speed until creamy, scraping bowl often. Add 1 cup melted morsels, eggs and 2 teaspoons vanilla extract; continue beating until well mixed. Reduce speed to low. Add flour, applesauce, baking powder and baking soda; beat until well mixed. Stir in 1/2 cup chocolate morsels by hand. Spoon batter into prepared pans.
- Bake for 35 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. (Do not remove if using aluminum foil pans.).
- FOR GLAZE:
- COMBINE 1/2 cup morsels, 1 tablespoon butter and water in 2-quart saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat. Stir in powdered sugar and 1/4 teaspoon vanilla extract. Drizzle over each loaf. Cool completely.
- VARIATION:
- GLAZED CHOCOLATE MINT MINI LOAVES: Omit 1 teaspoon vanilla extract in bread and 1/4 teaspoon vanilla extract in glaze. Add 1/2 teaspoon mint extract to bread and 1/4 teaspoon mint extract to glaze.
Nutrition Facts : Calories 992.9, Fat 44.2, SaturatedFat 26.1, Cholesterol 139.5, Sodium 541.5, Carbohydrate 147.7, Fiber 6.7, Sugar 78.3, Protein 12.2
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