Recipe Chocolate Pear Tea Bread

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.

CHOCOLATE-PEAR TEA BREAD RECIPE - (4.2/5)

Steps:

• Preheat the oven to 180C. Lightly butter a (9 X 5 X 3 loaf pan. Line the bottom with parchment paper. Sift together the plain flour, baking powder and salt. Reserve. With an electric beater, whisk the butter and brown sugar until smooth and fluffy, about 3 minutes. Beat in eggs one by one, followed by vanilla extract and applesauce On low speed beat in the flour mix. Fold in the chopped pear and chocolate chips with a spatula, and transfer batter to prepared tin. Even out the top and bake for about an hour until tester inserted into the centre of the loaf comes out clean. Let it cool in pan for ten minutes. Then gently invert onto cooling rack and remove parchment paper. Gently turn right side up and leave to cool completely before slicing {we couldn't resist it of course!}

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.