Cranberry Chocolate Chip Bread

13
Servings
30m
Prep Time
45m
Cook Time
1h 15m
Ready In

Recipe: #33301

September 09, 2019



"Can put in large loaf pan just bake about 15 minutes more via chia"

Original recipe yields 13 servings
OK

Nutritional

  • 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

Step 1

Heat oven to 350°F.

Step 2

Grease and flour three 5 3/4x3 1/4x2-inch miniature loaf pans.

Step 3

Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.

Step 4

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.

Step 5

Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans.

Step 6

Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.

Step 7

Cool 15 minutes; remove from pans to wire rack.

Step 8

Cool completely.

Step 9

Drizzle Cocoa Drizzle Glaze over top.

Step 10

Microwave butter in small microwave-safe bowl at HIGH (100) 20 to 30 seconds until melted.

Step 11

Stir in cocoa and water.

Step 12

Microwave at HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred. Do not boil.

Step 13

Gradually add powdered sugar and vanilla, beating with whisk until smooth.

Step 14

If necessary, add water, a few drops at a time, until of desired consistency.

Step 15

Makes about 1/4 cup glaze.

Tips & Variations


  • Little bread pans

Related