Cranberry Chocolate Chip Bread
September 09, 2019
"Can put in large loaf pan just bake about 15 minutes more via chia"
- Serving Size: 1 (102.5 g)
- Calories 291.7
- Total Fat - 10.8 g
- Saturated Fat - 5 g
- Cholesterol - 71.9 mg
- Sodium - 244.7 mg
- Total Carbohydrate - 45.6 g
- Dietary Fiber - 3.4 g
- Sugars - 29.8 g
- Protein - 6.2 g
- Calcium - 82.3 mg
- Iron - 1.4 mg
- Vitamin C - 6.3 mg
- Thiamin - 0.1 mg
Heat oven to 350°F.
Grease and flour three 5 3/4x3 1/4x2-inch miniature loaf pans.
Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.
Stir together flour, sugar, baking powder, baking soda cocoa and salt in large bowl; with pastry blender, cut in shortening until mixture resembles coarse crumbs.
Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans.
Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Cool 15 minutes; remove from pans to wire rack.
Drizzle Cocoa Drizzle Glaze over top.
Microwave butter in small microwave-safe bowl at HIGH (100) 20 to 30 seconds until melted.
Stir in cocoa and water.
Microwave at HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred. Do not boil.
Gradually add powdered sugar and vanilla, beating with whisk until smooth.
If necessary, add water, a few drops at a time, until of desired consistency.
Makes about 1/4 cup glaze.
Tips & Variations
- Little bread pans