CHOCOLATE QUICK BREAD
My husband and I both enjoy cooking, but the baking is left to me. Our sons loved this chocolaty quick bread when they were little-and still do as grownups! -Melissa Mitchell-Wilson, Wichita, Kansas
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cocoa, baking powder, baking soda and salt. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add buttermilk; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 214 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 192mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CHERRY QUICK BREAD
This quick bread tops my list of ways to enjoy chocolate for breakfast! I love the harmony between the smooth chocolate flavor and the tart sweetness of cherries joined together in this moist and slightly dense loaf.
Provided by Dan Langan
Categories side-dish
Time 2h15m
Yield One 8-inch loaf, enough for 8 servings
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line it with parchment paper.
- Combine the dried cherries with the 1 teaspoon cocoa powder in a small bowl. Toss to evenly coat and set aside.
- Microwave the cherry juice in a microwave-safe measuring cup until steaming, about 1 minute. Transfer to a medium bowl, add the 1/2 cup cocoa and whisk until smooth. Set aside while you prepare the dry ingredients.
- Put the flour, sugar, baking powder and salt in another medium bowl and whisk well to combine.
- Add the oil, egg, egg white and vanilla to the warm cocoa mixture then whisk to combine. Pour into the dry ingredients and stir until incorporated. Pour about 1/3 of the batter into the prepared pan. Stir the cocoa-coated cherries into the remaining batter, then pour that batter into the pan. Sprinkle the chocolate chips on top.
- Place the loaf pan on a baking sheet and bake on the center rack until a toothpick comes out with a few moist crumbs, 60 to 64 minutes. Let cool in the pan for 15 minutes then remove the quick bread to a wire rack to cool completely before slicing with a serrated knife (this will cut through the cherries easily and yield a clean slice).
- Serve or wrap the cooled loaf in plastic wrap or foil and store on the counter for up to 3 days.
TRIPLE-CHOCOLATE QUICK BREAD
Every year around this time, I'll make this bread for my family. I've also given it as a homemade gift. It's pretty wrapped in colored foil or put in a tin. -Karen Grimes, Stephens City, Virginia
Provided by Taste of Home
Time 55m
Yield 4 mini-loaves.
Number Of Ingredients 17
Steps:
- Ina microwave-safe bowl, melt 1 cup chocolate chips; set aside to cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs and cooled chocolate; mix well. Add applesauce and vanilla; set aside. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in the remaining chocolate chips. , Spoon into four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks. , For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in cream. Remove from the heat; stir in confectioners' sugar, vanilla and salt. Drizzle over warm breads. Cool completely.
Nutrition Facts : Calories 243 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 273mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
CRANBERRY WHITE CHOCOLATE QUICK BREAD MIX IN A JAR
A moist and delicious quick bread mix for gift giving! Nothing says "I love you!" better than a gift from the kitchen. And especially one that fills the house of your recipient with the aroma of sweet, fresh baked bread. The dry ingredients are layered in a quart-sized jar and the jar can be decorated in any number of ways to reflect the occasion. Be sure to attach a recipe card or an embellished tag, to the jar, with the recipe, additional ingredients needed and baking instructions. Prep time includes putting together the gift jar as well as combining the wet ingredients before baking.
Provided by Tinkerbell
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 15
Steps:
- To make the gift jar: Sift together the flour, baking powder and salt and then spoon into a quart-sized jar with a tight-fitting lid. (I use a wide-mouth funnel to easily get the ingredients into the jar.) Tap the jar gently on the counter top to settle the flour.
- Combine the sugar, cinnamon, nutmeg and ginger and pour over the flour in the jar.
- Continue the layers with the dried cranberries, then the white chocolate chips and finally the pecans. Put the lid on the jar and decorate as desired.
- To make bread: Preheat oven to 350°F and lightly grease a 9x 5 loaf pan.
- Pour all the dry ingredient from the jar into a large mixing bowl and stir to combine.
- In a small bowl, use a fork to beat the eggs lightly and then add the sour cream. Continue mixing with the fork until the sour cream is incorporated.
- Add the melted butter to the dry ingredients and then add the egg and sour cream mixture. Stir just until combined.
- Spread into prepared loaf pan and bake in preheated oven for 50 minutes, or until toothpick inserted near center comes out clean.
- Cool 10 minutes in pan and then turn out onto a cooling rack (with a layer of foil or waxed paper under the rack, to keep your counter clean.).
- Stir together powdered sugar and milk until smooth. Drizzle or spread over top of loaf. Serve immediately or cool completely before slicing, to keep the slices looking nice.
APPLE-WALNUT-CHOCOLATE CHIP QUICK BREAD
This is a fantastic quick bread recipe with plenty of apple walnut flavor and just the right amount of chocolate chips - not too many! It also features a delicious walnut topping! Perfect winter morning breakfast food!!
Provided by anonymous
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F.
- To make the topping: In a small bowl, mix together the 2 tablespoons of sugar, 1/4 teaspoon of cinnamon and 1/4 cup of the walnuts and set aside.
- In a medium bowl, combine the flour, salt, baking powder, baking soda, the 1/2 teaspoon of cinnamon and the nutmeg and set this aside as well.
- In a large bowl, cream together the butter and the 1 cup of sugar. Add the eggs and vanilla extract and mix well. Gradually beat in the flour mixture alternately with the milk. Stir in the chopped apple (peeled if desired and chopped however small or large you prefer - I have used both Gala and Granny Smith varieties with great success), 1/2 cup of chopped walnuts and chocolate chips.
- Pour batter into a greased 9x5x3 loaf pan and sprinkle the topping mixture over the top. Press the topping mixture lightly into the batter to prevent it from all falling off when you take the bread out of the pan.
- Bake at 350F for 50-60 minutes, or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.
DARK CHOCOLATE ROASTED CHERRY QUICK BREAD
Roasting cherries brings out their deep, rich flavor in this decadent chocolate bread, and Bisquick mix is the shortcut ingredient to get you started.
Provided by Stephanie Wise
Categories Side Dish
Time 1h15m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pan). Lightly grease bottom only of 9x5-inch loaf pan.
- In large bowl, beat Bisquick mix and 1/2 cup baking cocoa with whisk. Add granulated sugar, oil, milk and eggs; stir to combine. Stir in cream cheese; fold in roasted cherries. Spread batter evenly in pan.
- To make Streusel: In small bowl, mix flour, oats, brown sugar and 2 teaspoons unsweetened cocoa. Cut in butter until mixture looks like coarse crumbs. Sprinkle streusel over top of batter in pan.
- Bake 45 to 60 minutes or until toothpick inserted in center of loaf comes out clean. Cool 15 minutes in pan. Carefully loosen bread from edges of the pan with knife, then remove from pan to cooling rack to cool completely.
- Sprinkle top of cooled bread with powdered sugar.
- *To roast cherries: Toss fresh or frozen (thawed) dark sweet cherries in ungreased shallow baking dish with 1 teaspoon sugar. Bake at 450°F about 10 minutes or just until cherries burst. Transfer cherries to bowl, and freeze 10 minutes to cool before folding in to batter.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE QUICK BREAD WITH FROSTING
Satisfy your sweet tooth with this Chocolate Quick Bread with Frosting recipe. Made with chocolate cake mix, sour cream, semi-sweet chocolate and more, this chocolate quick bread is moist, sweet and guaranteed to please every palate.
Provided by My Food and Family
Categories Bread
Time 1h20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Beat cake mix and sour cream in large bowl with mixer until blended. (Batter will be thick.)
- Reserve 1/4 cup chocolate curls for later use. Stir remaining chocolate curls into prepared batter.
- Spoon into 3 greased and floured mini loaf pans.
- Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove bread loaves from pans to wire rack; cool completely.
- Beat cream cheese and vanilla in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition; spread onto tops of bread loaves.
- Sprinkle with reserved chocolate curls.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
EASY CHOCOLATE QUICK BREAD WITH VANILLA-CREAM CHEESE FROSTING
Satisfy your sweet tooth with this Easy Chocolate Quick Bread with Vanilla-Cream Cheese Frosting recipe. Made with chocolate cake mix, sour cream, semi-sweet chocolate and more, this chocolate quick bread is moist, sweet and guaranteed to please every palate.
Provided by My Food and Family
Categories Festive Recipes
Time 1h20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Beat cake mix and sour cream in large bowl with mixer until blended. (Batter will be thick.)
- Reserve 1/4 cup chocolate curls for later use. Stir remaining chocolate curls into prepared batter.
- Spoon into 3 greased and floured mini loaf pans.
- Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove bread loaves from pans to wire rack; cool completely.
- Beat cream cheese and vanilla in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition; spread onto tops of bread loaves.
- Sprinkle with reserved chocolate curls.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
EASY CHOCOLATE QUICK BREAD WITH VANILLA-CREAM CHEESE FROSTING
Satisfy your sweet tooth with this Easy Chocolate Quick Bread with Vanilla-Cream Cheese Frosting recipe. Made with chocolate cake mix, sour cream, semi-sweet chocolate and more, this chocolate quick bread is moist, sweet and guaranteed to please every palate.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Beat cake mix and sour cream in large bowl with mixer until blended. (Batter will be thick.)
- Reserve 1/4 cup chocolate curls for later use. Stir remaining chocolate curls into prepared batter.
- Spoon into 3 greased and floured mini loaf pans.
- Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove bread loaves from pans to wire rack; cool completely.
- Beat cream cheese and vanilla in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition; spread onto tops of bread loaves.
- Sprinkle with reserved chocolate curls.
BANANA-ALMOND-CHOCOLATE QUICK BREAD WITH CREAM CHEESE GLAZE
Add chocolate chips to this banana-almond bread and glaze it with a cream cheese frosting.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the chocolate chips and almonds and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the mashed bananas. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
BLUEBERRY, LEMON & WHITE CHOCOLATE QUICK BREAD
I had a bunch of fresh blueberries, lemons, buttermilk & white chocolate chips to use up after the Scandinavian leg of the Zaar World Tour #6. This morning I was making a Greek breakfast wrap for Zingo that would use up Kalamata olives & feta cheese, but I wasn't sure my family was going to like it, so I created this moist & delicious quick bread to "sweeten the deal". ;) Incidentally, they ended up enjoying both the Greek wraps & the bread! :D
Provided by Tinkerbell
Categories < 4 Hours
Time 1h20m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and grease one 9x5 loaf pan.
- Zest the lemon, then squeeze the juice from it. (You should have approximately 4 Tablespoons of juice, which will be divided.) Set zest and juice aside.
- In large mixer bowl, beat together the sugar, melted butter, 3 Tablespoons of the lemon juice, lemon zest and the eggs.
- In smaller bowl, sift together the flour, baking powder and salt. Add half to the egg mixture and beat to combine.
- Add the buttermilk, combine and then add the rest of the flour mixture. Beat until smooth.
- Fold in white chocolate & blueberries.
- Pour batter into prepared pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 20 minutes in the pan, then gently turn out onto a platter or baking rack.
- While warm, combine the remaining lemon juice with enough powdered sugar to create a semi-thin glaze.
- Pour evenly over the bread.
- Serve warm or cool.
CHOCOLATE SWIRL QUICK BREAD
From the Healing Kitchen at wholehealthmd.com. Cinnamon provides a nice warm, spicy undertone to the chocolate in this tea bread.
Provided by mailbelle
Categories Quick Breads
Time 1h15m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°. Spray a 9- x 5-inch loaf pan with nonstick cooking spray.
- In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, stir together the egg whites, oil, buttermilk, and vanilla.
- Make a well in the center of the flour mixture and stir in the buttermilk mixture until evenly moistened.
- Scoop out 2/3 cup of the batter and transfer it to a medium bowl. Add the chocolate syrup and cinnamon and stir until combined.
- Spoon the remaining batter into the loaf pan. Drop the chocolate batter onto the vanilla batter and, with a knife, swirl the chocolate batter through the vanilla batter.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the loaf in the pan for 10 minutes, then invert onto the rack to cool completely. Makes 10 slices.
Nutrition Facts : Calories 236.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 1.2, Sodium 306.1, Carbohydrate 42.1, Fiber 1.1, Sugar 19.7, Protein 4.6
DOUBLE CHOCOLATE CHERRY QUICK BREAD
Bake dried cherries with Betty Crocker® double chocolate muffin mix to make an easy quick bread in an hour's time.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Grease or spray bottom of 8x4-inch loaf pan. In medium bowl, stir Muffin Mix, cherries, water, oil and eggs until blended. Spread in pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife around edges of pan; carefully remove bread from pan. Cool completely.
Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 22 g, TransFat 0 g
CHOCOLATE CHIP OATMEAL QUICK BREAD
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Spray a 9″x 5″ loaf pan with cooking spray. In a large bowl, mix flour, oats, both sugars, baking powder, baking soda, cinnamon, and salt. Stir in pecans and chocolate chips. In a separate bowl, beat buttermilk, eggs, and butter. Stir into dry ingredients just until combined. Batter will be lumpy. Pour batter into prepared pan. Bake for 50-55 minutes, or until a wooden pick inserted in the center comes out clean.
FREAKIN' INSANE CHOCOLATE-CHIP APPLESAUCE QUICK BREAD
This outrageous breakfast bread was introduced to Crystal when she was at her dear friend Amy's home. It was one of those scenarios where you have room for only one piece, yet end up taking the loaf home! Amy told Crystal that her mom and her mom's friend Janie made this recipe often when Amy was growing up. When they had passed, Amy inherited her mom's recipe book, which included several copies of this recipe, in both her mom's and Janie's handwritings. Amy has taken to making it every holiday for her family and friends. Baking and sharing this delicious bread with the rest of the family is the ultimate way to honor their memories and their special friendship.
Yield makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Grease a 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with shortening and dust with flour.
- In a large mixing bowl, combine the applesauce, butter, and vanilla. In a separate medium mixing bowl, combine the 2 cups flour, the sugar, baking soda, allspice, cloves, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated. Stir in the chocolate chips. Pour the batter into the prepared pan. The pan should be about half full. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before cutting and serving.
ZUCCHINI-ALMOND-FIG QUICK BREAD WITH CHOCOLATE GLAZE
Make this moist zucchini bread with figs and almonds absolutely decadent with a rich chocolate glaze.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 20
Steps:
- For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried figs and almonds and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- For the chocolate glaze: Whisk together the confectioners' sugar, cocoa, milk, vanilla extract and salt in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
OATMEAL CHOCOLATE CHIP QUICK BREAD MIX
Steps:
- Mix the first 10 ingredients in a large bowl. In a small bowl, whisk the next 3 ingredients. Stir the wet ingredients into the dry until just moistened (the batter will be lumpy). Scrape into a buttered and floured 8" loaf pan and bake at 350 about 45 minutes or until a wooden skewer inserted in the center of the loaf comes out clean.
CHOCOLATE QUICK BREAD FOR BREAD MAKER
This is an easy quick bread for your bread maker machine. Just set it and forget it. The original recipe that came with my bread maker only called for chocolate chips. There is no oil or butter in this recipe. That keeps the fat down. I did make some changes to the recipe by adding cocoa powder to it. I also made some other...
Provided by Nor Mac
Categories Chocolate
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Gather ingredients. Coat bread pan with oil spray
- 2. Add all ingredients to pan in order.
- 3. Select quick bread or cake on bread maker.
- 4. Press start button.
- 5. While bread maker is mixing. Use spatula to scrape the sides to incorporate ingredients.
- 6. When ingredients look well incorporated. Close the cover. Let it cycle through until baked.
- 7. Remove pan from bread maker. Let cool for 10-15 before removing cake.
- 8. Turn cake onto a rack to cool. Cut into slices to serve.
PEAR-CHOCOLATE-PECAN QUICK BREAD WITH CHOCOLATE GLAZE
Mix shredded pears, chocolate chips and toasted pecans into this batter and bake up a moist loaf that's covered with a chocolate glaze.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the chocolate chips and pecans and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- Whisk together the confectioners' sugar, cocoa, milk, vanilla extract and salt in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
TRIPLE CHOCOLATE QUICK BREAD
Make and share this Triple Chocolate Quick Bread recipe from Food.com.
Provided by yooper
Categories Quick Breads
Time 1h
Yield 4 mini loaves
Number Of Ingredients 17
Steps:
- In a mixing bowl, cream butter and sugar.
- Add eggs and melted chocolate; mix well.
- Add applesauce and vanilla.
- Set aside.
- Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well.
- Stir in chocolate chips.
- Spoon the batter into four greased 5-1/2-in x 3-in.
- x 2-in.
- loaf pans.
- Bake at 350 for 35-40 minutes before removing to wire racks to cool completely.
- For glaze, melt chocolate chips and butter in a saucepan; stir in cream.
- Remove from the heat; stir in sugar, vanilla and salt.
- Drizzle over warm bread.
Nutrition Facts : Calories 1251.5, Fat 56.1, SaturatedFat 33.2, Cholesterol 177.2, Sodium 1300.1, Carbohydrate 185.2, Fiber 8.4, Sugar 98, Protein 15.5
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