Chocolate cranberry bread
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Chocolate cranberry bread
  Chocolate    Cranberry    Bread  
Last updated 6/12/2012 1:15:25 AM. Recipe ID 44788. Report a problem with this recipe.
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      Title: Chocolate cranberry bread
 Categories: Chocolate
      Yield: 1 Servings
 
  1 1/2 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    3/4 c  Sour cream
    3/4 c  Unsweetened cocoa powder
      6 tb Unsalted butter; such as
           -Land O'Lakes, at room
           -temperature
      1 c  Granulated sugar
      2 lg Eggs; at room temperature
    3/4 ts Pure vanilla extract
      1 c  Cranberries; very coarsely
           -chopped (halved or
           -quartered)
      2 oz Bittersweet chocolate; cut
           -into 1/2-inch chunks
           Mascarpone cheese or cream
           -cheese for serving
           -(optional)
 
  Make the bread:
  
  1.Position a rack in the center of the oven and preheat to 350F.
  Butter the bottom and sides of a 9-by-5-inch loaf pan.
  
  2.In a medium bowl, using a wire whisk, stir together the flour,
  baking powder, baking soda and salt. In a small bowl, stir together
  the sour cream and cocoa until well blended. (The mixture will be
  fairly stiff.)
  
  3.In a large bowl, using a hand-held mixer set at medium speed, beat
  the butter for 30 seconds, or until creamy. Beat in the sugar and
  continue beating until light in texture and color, about 2 minutes.
  Beat in the eggs one at a time, beating well after each addition.
  Beat in the vanilla. On low speed, beat in one-third of the flour
  mixture. Beat in half of the sour cream mixture. Scrape down the side
  of the bowl. Beat in the remaining flour mixture in 2 additions,
  alternating with the remaining sour cream mixture in 1 addition,
  until just combined. (The batter will be thick.) Stir in the
  cranberries and chopped chocolate.
  
  4.Scrape the batter into the prepared pan and smooth the top with a
  rubber spatula. Bake for 55 to 65 minutes, or until a wooden skewer
  or toothpick inserted in the center of the bread comes out clean.
  Cool the bread in the pan on a rack for 15 minutes.
  
  5.Run the tip of a knife around the edge of the pan. Invert the bread
  onto another rack and let cool completely before serving. (The bread
  is the easiest to slice if allowed to sit for at least 2 hours.)
  
  6.Using a serrated or sharp knife, slice the bread. Serve with
  mascarpone or cream cheese if desired.
  
  PREPARATION: 30 minutes plus baking and cooling times.
  




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Recipe ID 44788 (Apr 03, 2005)

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