Recipe for Chocolate Nut Bread
This recipe for chocolate nut bread is a quick bread loaf, leavened with baking powder and baking soda.
Trivia: According to Wikipedia, quick bread is an American term used to designate breads that are leavened without yeast.
Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter
This loaf recipe makes two medium sized loaves. Use pans like the Chicago Metallic Gourmet Ware Medium Loaf Pan, 8-1/2-Inch by 4-1/4-Inch by 2-3/4-Inch.
Chocolate Nut Bread Recipe
4 cups of flour
1 cup sugar
1 teaspoon of baking powder
1 tablespoon of baking soda
1 teaspoon of salt
1 3/4 cups of milk
2/3 cup of vegetable oil
2 cups semi sweet chocolate chips
1 1/2 cups chopped nuts (walnuts, pecans, almonds or any nut of your choice)
Additional chopped nuts for topping (optional)
Oil or grease two loaf pans. Preheat the oven to 350°F.
Combine the dry ingredients in a bowl.
In a separate bowl, mix together the eggs, oil and milk.
Add the egg mixture to the flour mixture all at once. Mix until the flour is dampened but do not over mix.
Stir in all the nuts and 1 1/2 cups of the chocolate chips. Place in oven and bake until done. This usually takes about 50 to 55 minutes. To test for doneness, insert a toothpick or cake tester in the middle. It should come out clean.
Remove your chocolate nut bread from the oven. Cool in pan for ten minutes then move to wire racks and continue cooling.
Prepare the remaining chocolate chips to drizzle on top of the bread. To do this, place them in a heavy plastic bag that is microwave safe. Microwave on high for about 45 seconds. Remove from oven and knead the bag to smooth out the lumps. Return to the microwave and continue heating at twenty second intervals until the chocolate chips are completely melted.
Poke a hole in the plastic bag and squeeze the melted chocolate over top of the chocolate nut loaves. Sprinkle additional chopped nuts over top if desired.
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