Hot Cocoa Bread
"This is out of our local grocery magazine...Transform a favorite cold-weather beverage into a delicious baked good...it's perfect for the holiday...This easy recipe yields four charming mini loaves..."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (93.1 g)
- Calories 253.8
- Total Fat - 15.1 g
- Saturated Fat - 4.1 g
- Cholesterol - 123.1 mg
- Sodium - 223.2 mg
- Total Carbohydrate - 22.8 g
- Dietary Fiber - 2.2 g
- Sugars - 10.8 g
- Protein - 9.2 g
- Calcium - 87 mg
- Iron - 1.9 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F... coat 4 mini loaf pans (5.7x3.3 inches each} with nonstick cooking spray; set aside.
Step 2
In large bowl sift cocoa mix, removing mini marshmallows and set aside. Whisk in flour, sugar, baking powder, baking soda and salt.
Step 3
In another large bowl, whisk eggs, buttermilk, oil and vanilla, then slowly add flour mixture in two batches; stir until combined. Gently fold 3/4 cup chocolate chips into batter, then transfer to prepared loaf pans, filling each a little more than 1/2 full.
Step 4
Sprinkle remaining 1/4 cup chocolate chips and reserved mini marshmallow evenly over batter in loaf pans. Bake 30 minutes or until toothpick inserted in center comes out mostly clean. Cool in pans on wire racks.
Step 5
Serve or package for gifting, storing leftovers in an airtight container.
Tips
- 4 - Mini Loaf Pans
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