Saskatchewan Chocolate Spice Bread Recipes

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DOUBLE CHOCOLATE AND SPICE BREAD PUDDING



Double Chocolate and Spice Bread Pudding image

A rich, moist chocolate bread pudding flavored with cinnamon chips, and drizzled with a cinnamon glaze.

Provided by Sally Sibthorpe

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h15m

Yield 8

Number Of Ingredients 12

6 cups cubed French bread, crusts removed
¼ cup butter, melted
1 cup white sugar
½ cup HERSHEY®'S Cocoa Powder
½ cup HERSHEY®'S Cinnamon Chips
1 ¾ cups whole milk
1 cup cream
50 HERSHEY®'S KISSES® Milk Chocolates
2 eggs, beaten
1 cup HERSHEY®'S Cinnamon Chips
½ cup cream
1 cup confectioners' sugar

Steps:

  • Place the bread cubes in a large bowl, and drizzle with melted butter. Toss to coat. Mix together the sugar and HERSHEY'S Cocoa Powder, sprinkle evenly over the bread cubes, and toss again. Mix in 1/2 cup HERSHEY'S Cinnamon Chips. Butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
  • In a medium saucepan, heat the milk and 1 cup cream just to the boiling point; do not boil. Remove from heat, add HERSHEY'S KISSES, and whisk until smooth.
  • In a medium bowl, beat eggs until frothy. Slowly whisk in chocolate mixture. Pour over bread cubes in baking dish. Cover, and refrigerate for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.
  • Meanwhile, prepare glaze. Place HERSHEY'S Cinnamon Chips and 1/2 cup cream in a microwave-safe measuring cup. Microwave, stirring frequently, until the chips are melted. Whisk in the confectioners' sugar until the mixture is smooth. Drizzle over warm pudding, and serve.

Nutrition Facts : Calories 1065.4 calories, Carbohydrate 138.5 g, Cholesterol 136.8 mg, Fat 49.8 g, Fiber 3.9 g, Protein 20.3 g, SaturatedFat 29.4 g, Sodium 735.8 mg, Sugar 88.4 g

SASKATCHEWAN CHOCOLATE SPICE BREAD



Saskatchewan Chocolate Spice Bread image

I found this in a magazine promoting our Saskatchewan grains and had to try it. This bakes up with a wonderful texture and who doesn't love chocolate and spice? The magazine suggested spreading it with ginger marmalade which sounds wonderful. Slices of this bread will carry well in a packed lunch.

Provided by Annacia

Categories     Quick Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 12

5 tablespoons unsalted butter, melted, plus more for greasing the pan
1 1/2 cups flour (spoon flour into a dry-measure cup and level off)
1/3 cup cocoa powder, sifted after measuring (Dutch-process or alkalized)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
2 large eggs
1/2 cup sugar
1/3 cup packed dark brown sugar
2/3 cup sour cream (low-fat sour or regular )

Steps:

  • Lightly grease loaf pan with a little unsalted butter, then line the bottom of the pan with parchment or wax paper cut to fit; butter the paper as well.
  • Position a rack in the middle level of the oven; preheat to 350°F.
  • Combine the flour, cocoa, baking powder, salt and spices in a bowl or on a large piece of parchment or wax paper.
  • Whisk the eggs in a large bowl to break them up, then whisk in both sugars.
  • Whisk for a minute, or until the mixture lightens, then whisk in the 5 tablespoons of butter and the sour cream.
  • Add the flour mixture to the egg mixture all at once; gently whisk until smooth.
  • Scrape the batter into the prepared pan and smooth out the top, pushing the batter evenly into the corners.
  • Bake on the middle oven rack for 35 to 40 minutes, until the bread has risen and a toothpick or a narrow-bladed knife inserted into the center of the bread emerges clean.
  • Transfer the pan to a wire rack to cool for 5 minutes, then unmold the bread and let it cool completely on the rack. When ready to serve, transfer to a cutting board.

SPICED CHOCOLATE CHIP PUMPKIN BREAD



Spiced Chocolate Chip Pumpkin Bread image

This chocolate chip pumpkin bread is wonderful during the fall season, or any time of year, really! It's packed full of spice so it's insanely flavorful. If you don't want that much spice, you can cut wherever you desire. This recipe is also easy to double so you can share an extra loaf with friends or family.

Provided by NEILA222

Categories     Pumpkin Bread

Time 1h35m

Yield 10

Number Of Ingredients 23

nonstick cooking spray
¼ cup milk
¼ teaspoon white vinegar
1 cup pumpkin puree
½ cup packed light brown sugar
¼ cup white sugar
¼ cup canola oil
1 large egg
3 tablespoons unsalted butter, melted
1 tablespoon orange juice
1 tablespoon molasses
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 pinch ground cloves
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup semisweet chocolate chips
¼ cup miniature semisweet chocolate chips

Steps:

  • Mix milk and vinegar together and let sit while you prepare the pan.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray.
  • Combine pumpkin puree, brown and white sugars, oil, egg, melted butter, orange juice, molasses, vanilla, pumpkin pie spice, cinnamon, ginger, nutmeg, and cloves in a large bowl. Add the milk-vinegar mixture and whisk to combine.
  • Stir in flour, baking powder, baking soda, and salt until just combined; do not overmix. Stir in 1 cup chocolate chips until combined. Turn batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into the corners and sides as necessary. Sprinkle with mini chocolate chips.
  • Bake in the preheated oven for 40 minutes. Tent the pan with a sheet of foil loosely draped over the top so the sides and top do not get overly brown before the center bakes through. Continue to bake until the top is domed and golden, the center is set, and a toothpick inserted in the center comes out clean, or with just a few moist crumbs (but no batter), 10 to 15 more minutes.
  • Remove from the oven and allow to cool in the pan for about 15 minutes. Turn loaf out onto a wire rack and cool completely, about 15 more minutes, before slicing and serving.

Nutrition Facts : Calories 342 calories, Carbohydrate 48.4 g, Cholesterol 28.2 mg, Fat 16.4 g, Fiber 2.8 g, Protein 4 g, SaturatedFat 6.7 g, Sodium 221.6 mg, Sugar 29.8 g

SPICED CHOCOLATE BREAD PUDDINGS



Spiced Chocolate Bread Puddings image

These rich, chocolatey individual desserts can be made in ovenproof ramekins, mugs, or cups. The recipe also works in a nine-inch round cake pan, although you will need to increase the baking time to 35 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 18

Unsalted butter, for cups
3 cups heavy cream
2 cups whole milk
2 cinnamon sticks
2 dried hot red chiles, crumbled
1/2 vanilla bean, seeds scraped and reserved
6 ounces milk chocolate, finely chopped
6 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped
6 large egg yolks
1/2 cup plus 2 tablespoons granulated sugar
3/4 teaspoon salt
3 tablespoons bourbon
1 loaf challah or brioche (about 1 pound), preferably 2 days old, cut into 3/4-inch cubes
3 tablespoons coarse raw sugar, such as turbinado
1/2 cup sour cream
1 tablespoon confectioners' sugar
Ground cinnamon, for garnish
Chocolate curls, for garnish

Steps:

  • Butter insides of eight 1-cup ovenproof cups. Bring 2 cups cream, the milk, cinnamon sticks, chiles, and vanilla bean and seeds to a simmer over medium-high heat. Remove from heat, cover, and let stand for 30 minutes.
  • Place milk chocolate and bittersweet chocolate in a heatproof bowl. Return cream mixture to a simmer, then strain over chocolate, discarding solids. Gently stir until smooth.
  • Whisk egg yolks, granulated sugar, and salt in a medium bowl until pale and thick. Whisking constantly, add chocolate mixture in a slow, steady stream. Whisk in bourbon.
  • Place challah or brioche in a large bowl, pour in chocolate custard, and gently fold until combined. Let stand for 30 minutes, stirring and pressing down bread occasionally to submerge.
  • Preheat oven to 350 degrees. Divide bread and custard among prepared cups. Sprinkle generously with raw sugar.
  • Place cups in a roasting pan, and add enough boiling water to reach halfway up sides of cups. Carefully transfer to oven, and bake until puddings are just set, 25 to 30 minutes. Transfer cups to a wire rack, and let cool for 15 minutes.
  • Just before serving, beat remaining 1 cup cream with the sour cream and confectioners' sugar until soft peaks form. Top each bread pudding with a dollop of whipped cream, and garnish with ground cinnamon and chocolate curls.

SPICED CHOCOLATE-ZUCCHINI BREAD



Spiced Chocolate-Zucchini Bread image

Not your typical zucchini bread! The zucchini gives this quick bread great moisture, but really it's an excellent way for chocolate lovers to get their daily vegetable intake! It's a great alternative to brownies.

Provided by TheAngelique

Categories     Zucchini Bread

Time 1h5m

Yield 12

Number Of Ingredients 15

1 ½ cups white sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
2 cups peeled and grated zucchini
2 ½ cups all-purpose flour
3 tablespoons unsweetened cocoa powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon baking powder
1 pinch ground allspice
1 (12 ounce) bag chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
  • Blend sugar and oil together in a mixing bowl. Beat in eggs and vanilla; add grated zucchini. Stir in flour, cocoa powder, cinnamon, baking soda, nutmeg, salt, baking powder, and allspice. Hand mix in chocolate chips and nuts. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 50 minutes.

Nutrition Facts : Calories 550.4 calories, Carbohydrate 65.4 g, Cholesterol 46.5 mg, Fat 31.8 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 8.3 g, Sodium 235.7 mg, Sugar 41.1 g

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