Chocolate Cherry Monkey Bread Recipes

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CHOCOLATE MONKEY BREAD



Chocolate Monkey Bread image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

1 cup Medjool dates (about 12)
2/3 cup fresh almond milk
1 1/2 cups almond flour
1 1/4 cups gluten-free flour, such as Cup4Cup
1/3 cup cacao powder or cocoa powder
2 teaspoons baking powder
2 teaspoons apple cider vinegar or lemon juice
1 teaspoon baking soda
Pinch sea salt
8 Medjool dates
1/4 cup cacao powder or cocoa powder
2/3 cup coconut water
1/4 cup dark chocolate chips, optional

Steps:

  • For the dough: Preheat the oven to 350 degrees F. Line a loaf pan with parchment or spray with cooking spray, then set aside.
  • Combine the dates and almond milk in a blender and blend until smooth.
  • Add the almond flour, gluten-free flour, cacao powder, baking powder, apple cider vinegar, baking soda and salt. Blend until thoroughly combined, stopping to scrape down the sides of the blender as necessary.
  • Roll the dough into small balls roughly 1 inch in diameter.
  • For the chocolate coating: Add the dates, cacao powder and coconut water to a cleaned blender and blend until smooth.
  • Dip each ball of dough in the coating mixture and use a spoon to cover with a thin layer. Transfer the dough balls to the prepared loaf pan and sprinkle with chocolate chips, if using.
  • Bake until the monkey bread has light golden brown, crisp edges, approximately 40 minutes.
  • Cool for at least 15 minutes, then spoon out or pull apart to serve. Enjoy!

CHOCOLATE CHIP CHERRY BREAD



Chocolate Chip Cherry Bread image

"Chips, cherries, bananas, pecans...Mom's quick bread is packed full of goodies," notes Terri. "We baked a triple batch for my wedding reception."

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup mashed ripe bananas
1/2 cup butter, melted
1/2 cup 60% cacao bittersweet chocolate baking chips
1/4 cup chopped pecans
1/4 cup chopped maraschino cherries

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, bananas and butter; stir into dry ingredients just until moistened. Fold in the chocolate chips, pecans and cherries. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts :

CHERRY PIE MONKEY BREAD



Cherry Pie Monkey Bread image

If you've got refrigerated biscuits, cherry pie filling and PHILADELPHIA Cream Cheese, you've got all you need to make this decadent Cherry Pie Monkey Bread. Cut the biscuits into quarters and combine the ingredients. Try using a Bundt pan to make a table centerpiece Cherry Pie Monkey Bread.

Provided by My Food and Family

Categories     Pie

Time 40m

Yield 16 servings

Number Of Ingredients 3

1 can (16.3 oz.) refrigerated big buttermilk biscuits
1 can (21 oz.) cherry pie filling
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

Steps:

  • Heat oven to 375ºF.
  • Cut biscuits into quarters; place in medium bowl. Add remaining ingredients; mix lightly.
  • Spoon into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
  • Bake 25 to 30 min. or until golden brown. Cool in pan 10 min. Invert pan onto serving plate; remove pan. Serve warm.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CHERRY PULL-APART BREAD



Cherry Pull-Apart Bread image

Every year I make a huge batch of my cherry bread -some goes to friends as a special treat, and the rest we enjoy as part of our Christmas breakfast. Refrigerated biscuits give the texture of scones to a pretty loaf that's much quicker than yeast bread made from scratch. -Beverly Batty, Forest Lake, Minnesota

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
2 tablespoons sugar
1/4 cup cold butter, cubed
1/4 cup slivered almonds, toasted and finely chopped
2 tablespoons maraschino cherries, drained and finely chopped
1/2 teaspoon almond extract
1 tube (16.3 ounces) large refrigerated flaky biscuits (8 count)
ICING:
1/2 cup confectioners' sugar
1 teaspoon butter, softened
1/4 teaspoon almond extract
2 to 3 teaspoons water
2 tablespoons slivered almonds, toasted and chopped
1 tablespoon maraschino cherries, drained and chopped

Steps:

  • Preheat oven to 350°. In a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds, cherries and extract until crumbly and well blended., Split biscuits horizontally in half. Line bottom of a greased 8x4-in. loaf pan with three biscuit halves. Sprinkle 2 tablespoons crumb mixture over biscuits; press gently into dough., Place remaining biscuit halves on a lightly floured surface. Top each with remaining crumb mixture; press gently to adhere. Stack seven of the topped biscuits; place stack sideways at one end of the pan, facing crumb sides inward. Repeat with remaining six biscuits, placing stack at opposite end of pan, again facing crumb sides inward., Bake until golden brown, 35-40 minutes. Cover loosely with foil if top browns too quickly. Cool in pan 10 minutes before removing to a serving plate., For icing, mix confectioners' sugar, butter, extract and enough water to reach a drizzling consistency. Spoon over warm bread. Top with almonds and cherries.

Nutrition Facts : Calories 319 calories, Fat 15g fat (7g saturated fat), Cholesterol 17mg cholesterol, Sodium 511mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE CHERRY MONKEY BREAD



Chocolate Cherry Monkey Bread image

I saw this recipe on the Food Network and made a few simple changes. It's ooey, gooey and absolutely delicious.

Provided by Deb Justus

Categories     Other Breakfast

Time 1h20m

Number Of Ingredients 7

3 10 oz tubes of biscuits
1 20 oz can cherry pie filling
1 c semi-sweet chocolate chips
3/4 c chopped whole almonds, toasted
1 stick butter, melted
1/2 c sugar
2 tsp cinnamon

Steps:

  • 1. Preheat oven to 350 degrees. Spray a bundt pan with cooking spray making sure the pan is evenly coated.
  • 2. Put the sugar and cinnamon in a zip lock plastic bag. Cut each biscuit into fourths and toss in sugar mixture.
  • 3. Combine the biscuits, butter, almonds, chocolate chips and 2/3 of the cherry pie filling in a large bowl.
  • 4. Pour evenly into bundt pan. Place the bundt pan on a sheet pan and bake for 45-50 minutes until the top is browned.
  • 5. Cool for 10 minutes, turn out onto plate and pour the remaining cherry pie filling on top. Add a few more chocolate chips if you wish.
  • 6. Enjoy!

CHERRY CHOCOLATE MONKEY BREAD



Cherry Chocolate Monkey Bread image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

Nonstick cooking spray, for the bundt pan
1/2 cup sugar
1/4 teaspoon ground cinnamon
Three 10.2-ounce tubes refrigerated large biscuits
One 21-ounce can cherry pie filling
1 cup semisweet chocolate chips
1 stick (8 tablespoons) unsalted butter, melted and cooled
1/4 cup small fresh mint leaves

Steps:

  • Preheat the oven to 350 degrees F. Spray a bundt pan with cooking spray.
  • Combine the sugar and cinnamon in a large resealable plastic bag. Separate the biscuits and cut each biscuit into 4 pieces. Put all the biscuit pieces into the bag with the sugar mixture and shake vigorously to coat.
  • Put the coated biscuit pieces in a large bowl. Reserve 1/3 cup of the cherry pie filling for garnish and add the rest to the bowl. Add the chocolate chips and melted butter and toss to mix well.
  • Transfer the biscuit mixture to the prepared pan, making sure it is evenly distributed. Bake the bread until the top is a deep golden brown and the center of the dough is cooked through, 40 to 45 minutes. Let the bread cool in the pan for 10 minutes, then invert it onto a platter. Garnish the top with the reserved cherries and mint leaves. Serve warm.

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