Chocolate Tea Bread Recipes

CHOCOLATE TEA BREAD

Steps:

• Preheat oven to 350.
• Grease and flour (I just use Pam) 2 loaf pans.
• In a large mixer bowl, combine flour, sugar, applesauce, cocoa powder, butter, water, eggs, baking soda, salt and vanilla.
• Beat at low speed 3 minutes, scraping bowl occasionally.
• Beat in pecans and chocolate chips.
• Pour into baking pans.
• Bake 45 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes.
• Remove if desired.
• Cool breads completely.

CHOCOLATE TEA BREAD

Steps:

• Mix butter and sugar till fluffy.
• Add eggs.
• Beat til well blended.
• Mix dry ingredients, flour, cocoa,soda,salt,cinnamon.
• set side.
• To butter mixture, add banana, sour cream and the vanilla.
• Now mix in the dry ingredients.
• Fold in the nuts and chocolate chips.
• Pour into a greased bread pan.
• Bake 350 degrees for 55 minutes or till done.

CHOCOLATE-PEAR TEA BREAD

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 350°.
• Lightly butter a 9 x 5 x 3 inch loaf pan.
• Line the bottom of the pan with parchment paper or waxed paper.
• In a bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, beat the butter and brown sugar with an electric mixer set on high speed until light and fluffy, about 3 minutes.
• One at a time, beat in the eggs, scraping down the sides of the bowl as needed.
• Mix in the applesauce and vanilla.
• With the mixer on low, gradually beat in the flour mixture; mix just until smooth, scraping down the bowl as needed.
• Fold in the pears and chocolate chips.
• Spread the batter in the prepared pan.
• Bake until a pick inserted in the center of the cake comes out clean, about 1 hour.
• Let cool in pan on a wire rack for 10 minutes.
• Invert the cake onto the rack and unmold.
• Remove the paper, turn the loaf right side up, and let cool completely.

MARBLED CHOCOLATE TEA BREAD

Steps:

• Grease an 8" by 4" loaf tin and line the base and sides with greaseproof paper.
• Cream the butter and sugar together until pale and fluffy, then gradually add the eggs, beating well after each addition.
• Fold in the flour.
• Transfer half the mixture to another bowl and beat in the orange zest, juice and orange extract, if using.
• Break the chocolate into pieces, put into a small bowl and place over a pan of simmering water; stir until the chocolate melts.
• Stir into the remaining cake mixture with the cocoa powder.
• Put alternate spoonfuls of the two mixtures into the prepared tin, and use a knife to swirl through the mixture to make a marbled effect, then level the surface.
• Bake at 350°F for about 1¼- 1½ hours, until well risen and firm to the touch.
• Turn out onto a wire rack to cool.
• Serve cut into slices.