Chocolate Tea Bread
Servings 20 servings (4 mini loaves)
Ingredients
- 1-1/2 cups semisweet chocolate chips
- 2 tablespoon coco powder
- ½ cup butter softened
- ⅔ cup packed brown sugar
- 3 eggs
- 1-1/2 cups unsweetened applesauce
- ¼ cup milk
- 1 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped nuts
Glaze
- 1 cup semisweet chocolate chips
- 1 tablespoon butter
- 3 tablespoons milk
- ½ cup confectioners’ sugar
- Pinch salt
Instructions
- In a microwave-safe bowl, melt chocolate chips; set aside to cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, milk and cooled chocolate; mix well. Add apple sauce and vanilla; set aside. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in the chopped nuts.
- Spoon into four greased 5-3/4 inch x 3 inch loaf pans. Bake at 350 degrees for 35-40 minutes or until toothpick inserted near 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 milk. Remove from the heat; stir in confectioners’ sugar and salt. Drizzle over warm breads. Cool completely.
