ONE-BOWL CHOCOLATE CHIP BREAD RECIPE: HOW TO MAKE IT
My family hops out of bed on Valentine’s Day because they know I’m baking this quick bread for breakfast. They’re major chocoholics, and the easy bread always hits the spot. —Angela Lively, Conroe, Texas
Provided by Taste of Home
Total Time 01 hours 25 minutes
Prep Time 20 minutes
Cook Time 01 hours 05 minutes
Yield 1 loaf (16 pieces).
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Beat eggs, sugar and sour cream until well blended. Gradually stir in flour. Fold in chocolate chips. Transfer to a greased 9x5-in. loaf pan., Bake until a toothpick comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 306 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 305mg sodium, CarbohydrateContent 44g carbohydrate (25g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
EASY PUMPKIN CHOCOLATE CHIP BREAD RECIPE | ALLRECIPES
A great fall treat! For a different twist, try adding 1 cup fresh cranberries instead of chocolate chips.
Provided by Yummy Kat
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
- Stir flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl.
- Whisk pumpkin, butter, and eggs together in a separate bowl. Stir in chocolate chips. Fold pumpkin mixture into flour mixture. Pour pumpkin batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 1 hour.
Nutrition Facts : Calories 338.3 calories, CarbohydrateContent 49.2 g, CholesterolContent 57.1 mg, FatContent 15.4 g, FiberContent 2.7 g, ProteinContent 4.4 g, SaturatedFatContent 9.2 g, SodiumContent 335.3 mg, SugarContent 30.1 g
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- Combine dates with boiling water in medium size bowl; stir in 3/4 teaspoon of the baking soda (mixture may foam up momentarily.) Cool to room temperature (date mixture should not be used until it cools or it will melt the butter and chocolate chips in batter.) Preheat oven to 325 degrees F. Line loaf pans with parchment paper, or line mini loaf or cupcake pans with commercial paper liners (see loaf sizes below.) In large mixing bowl beat the butter, white and brown sugars together well. Add eggs and vanilla, mixing well. In separate bowl stir together flour, remaining 3/4 teaspoon baking soda and salt. Add the cooled dates alternately with flour mixture in 3 or 4 additions to butter/sugar mixture incorporating after each addition, but don’t over-mix; batter will be thick. Measure out 1/2 cup of the chocolate chips and set aside; fold remaining 1 1/2 cups chips and the nuts to batter. just until incorporated Push batter into prepared lined pans. Sprinkle top(s) evenly with reserved chocolate chips. Bake large loaves about 50 minutes; mini loaves or jumbo cupcakes about 30-35. But don’t go by time, go by doneness: being careful not to touch the hot chocolate chips on top, touch for firmness and “spring” and toothpick-test through cake to make sure there’s no raw batter. Loaves will be a rich medium brown color (see photos.) Remove from oven and cool 5 minutes, then remove from pan to wire rack and cool completely. Yield: 60 ounces (makes 30 2-ounce servings baked as 2 loaves 8" x 4" x 2.5" or 15 jumbo muffin/cupcakes.)
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