Chocolate Mini Loaves Recipes

MINI CHOCOLATE LOAF CAKES

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.

GLAZED CHOCOLATE MINI LOAVES

Steps:

• Heat oven to 350°F. Grease 5 (5 3/4x3-inch) mini loaf pans or aluminum foil pans; set aside.
• Combine brown sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 cup melted chocolate chips, eggs and 2 teaspoons vanilla; continue beating until well mixed. Add flour, applesauce, baking powder and baking soda; beat at low speed until well mixed. Stir in 1/2 cup chocolate chips.
• Spoon batter evenly into prepared pans. Bake 35-42 minutes or until center crack is dry when touched. Cool 10 minutes. Remove from pans. Do not remove if using aluminum foil pans.
• Heat whipping cream in saucepan over low heat until bubbles form around edge of pan.
• Place 1 cup chocolate chips in bowl; pour hot whipping cream over top. Stir until melted and smooth. Drizzle over each loaf. Cool completely.

CHOCOLATE MINI LOAVES

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.

MINI CHOCOLATE LOAF CAKES

Steps:

• Preheat oven to 350F degrees.
• Butter and flour 5 mini loaf pans; set aside.
• In a large bowl, stir together flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt into a large bowl.
• Add eggs, warm coffee (or warm water and espresso powder if using), buttermilk, vegetable oil, and vanilla. Mix until smooth and batter is well mixed.
• Divide the batter evenly among prepared loaf pans. Bake about 25 minutes, until toothpick inserted into center of cakes comes out clean.
• Transfer to a wire rack; let cool completely

CANDY CANE CHOCOLATE MINI LOAVES

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.

CHOCOLATE CHIP BANANA MINI LOAVES

Steps:

• Heat oven to 350°F. Grease and flour 3 (5 3/4x3-inch) mini loaf pans; set aside.
• Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add bananas and vanilla; beat at low speed until well mixed. Stir in all remaining ingredients.
• Spoon batter into prepared pans. Bake 33-38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pans. Cool completely. Spread sliced bread with Butter with Canola Oil, as desired.

MINI CHOCOLATE LOAVES

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.

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.

CHOCOLATE MINI-LOAVES

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.

GLAZED CHOCOLATE MINI LOAVES

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.

CHOCOLATE MINI LOAVES

Steps:

• In a mixing bowl, cream butter and brown sugar. Add melted chocolate chips, eggs and vanilla; mix well. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with applesauce. Fold in miniature chocolate chips. Divide batter among five greased 5-3/4-in. x 3-in. x 2-in. loaf pans, about 1 cup in each. Bake at 350 degrees F for 30-40 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• For glaze, combine 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. Drizzle over cooled loaves.