Lemon Chocolate Chip Bread Recipes

LEMON CHOCOLATE CHIP BREAD

Lemon Chocolate Chip Bread image

This bread is soft & lemony, and with the chips chopped up the chocolate doesn't over power the bread.

Provided by Nancy Allen @mawmawnan

Number Of Ingredients 10

Ingredients

3/4 cup(s) butter, softened
1 1/2 cup(s) granulated sugar
4 - eggs
2 cup(s) milk
1 teaspoon(s) salt
4 teaspoon(s) baking powder
3 cup(s) flour
2-3.4 ounce(s) packages instant lemon pudding and pie filling
1 3/4 cup(s) ghirardeli semi-sweet chocolate chips, coarsely chopped
1/4 cup(s) confectioners sugar

Steps:

Preheat the oven to 350F. Lightly grease two 9 x 5 inch loaf pans. In a large bowl, cream the butter and granulated sugar. Add the eggs and milk, and blend well. In another bowl, whisk the salt, baking powder, flour and pie filling mix.
Add the dry ingredients to the liquid ingredients. Beat on medium for 2 minutes. (the batter will be thick.) Allow the batter to stand 5 minutes.
Add the chocolate chips and gently stir. pour the batter into the prepared loaf pans. Bake 1 hour, or until golden brown and center tests done with toothpick. Let the pans cool on a rack for 15 minutes before turning the loaves out of the pans and transfering them to the rack to cool completely. Dust with confectioners sugar. To store, wrap tightly in aluminum foil and keep at room temperature for up to 3 days or you can freeze them for up to 3 months.

ONE-BOWL CHOCOLATE CHIP BREAD

One-Bowl Chocolate Chip Bread image

My family hops out of bed on Valentine's Day because they know I'm baking this quick bread for breakfast. They're major chocoholics and it always hits the spot. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Time 1h25m

Yield 1 loaf (16 pieces).

Number Of Ingredients 5

Ingredients

3 large eggs, room temperature
1 cup sugar
2 cups sour cream
3 cups self-rising flour
2 cups semisweet chocolate chips

Steps:

Preheat oven to 350°. Beat eggs, sugar and sour cream until well blended. Gradually stir in flour. Fold in chocolate chips. Transfer to a greased 9x5-in. loaf pan., Bake until a toothpick comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 306 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 305mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.

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