Chocolate Tea Bread
Chocolate Tea Bread is one of the most mouthwatering sweet breads ever! This lovely Tea bread includes cocoa and Chocolate Chips in the batter along with a rich, luscious chocolate icing on top. Every bite is so delectable, you’ll be dancing with joy! If you’re a chocolate lover, you won’t be able to get enough of this rich, decadent, heavenly sweet bread.
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I try to make sweet goodies (usually muffins, scones or breads) for our Hostess crew at church on the Sundays we serve as ushers. Everyone loves our sweet treats even though bagels with cream cheese are also served. I saw this recipe in several locations and decided to give it a try. The main thing I changed was the vanilla icing on top that everyone used. I thought a “Chocolate” Tea Bread should have “chocolate” icing on top, NOT vanilla!
This bread turned out moist and spectacular to the taste buds. Plus, the recipe makes four miniature loaves so you can get at least 24 servings out of all of it. I cut down two loaves to bring with us to church and gave the other two loaves out to neighbors on our street (who really enjoy our home-baked goodies).
Chocolate Tea Bread is a delightful breakfast entree especially for Thanksgiving, Christmas or New Year’s family breakfast buffets. It’s a great bread to serve for weekends or any type of company breakfast. Everyone will drool over the Tea Bread and you’ll come home with an empty plate! 🙂
Chocolate Tea Bread is a fantastic sweet bread for a holiday breakfast or brunch.
Chocolate Tea Bread includes chocolate chips and walnuts along with a drool-worthy chocolate icing.
If you’re a chocolate lover, you’ll love this sweet bread.
Each batch makes at least 24 slices – more, if you cut the slices thinner.
Here’s what I did.
I used these ingredients for the bread.
In a medium mixing bowl, place softened butter, eggs, applesauce, granulated sugar and half-and-half.
Beat with an electric mixer for 30 seconds to combine.
In a large mixing bowl, place unbleached all-purpose flour (bleached flour toughens baked goods). Add cocoa, baking powder, baking soda and salt.
Stir or whisk ingredients to combine.
Add wet ingredients to dry ingredients.
Beat on low speed of electric mixer for 30 seconds and high speed for 2 1/2 minutes.
Add walnuts and chocolate chips.
Stir ingredients to combine.
Spoon mixture into well-greased and floured miniature loaf pans about half-full.
Sprinkle chocolate chips on top.
Bake miniature loaf pans for 45-50 minutes at 350 degrees. Insert a bamboo skewer or knife to the bottom of the pan. The knife or bamboo skewer should come out clean when the bread is fully baked.
Allow bread to cool in pans 10 minutes before inverting and placing on cooling racks to cool completely,
I used these ingredients for the icing.
Place powdered sugar, cocoa, salt and vanilla in a mixing bowl.
Add half-and-half.
Whisk icing ingredients to combine.
Drizzle icing over top of miniature bread loaves. Allow icing to set up and dry before cutting bread into slices.
Chocolate Tea Bread is a marvelous treat for breakfast or dessert!
This is wonderful with your morning coffee!
Chocolate Tea Bread is a great addition to any breakfast buffet.
This sweet Tea Bread is rich, decadent and heavenly!
Here’s the recipe.
CHOCOLATE TEA BREAD
(Recipe adapted from Taste of Home, Annual Recipes, 1998, pg. 107)
Chocolate Tea Bread
Equipment
- 4 miniature bread loaf pans
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 electric mixer
- 1 whisk
- 2 wooden spoons
- measuring cups
- measuring spoons
- 1 nut chopper if nuts are not previously chopped
Ingredients
TEA BREAD:
- 1/2 cup applesauce
- 1/3 cup salted butter softened (5 2/3 tablespoons)
- 2 large eggs
- 1/3 cup half-and-half
- 1 1/4 cups granulated sugar
- 1 1/2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/3 cup cocoa
- 1 tsp. baking soda
- 3/4 tsp. sea salt
- 1/4 tsp. baking powder
- 12 oz. pkg. semi-sweet chocolate chips
- 1/2 cup walnuts chopped (measure after chopping)
CHOCOLATE GLAZE:
- 1 cup powdered sugar
- 2 tbsp. half-and-half
- 1/4 tsp. pure vanilla extract
- pinch sea salt
- 1 tbsp. cocoa
Instructions
TEA BREAD:
- In a medium mixing bowl, combine applesauce, butter, eggs, half-and-half and granulated sugar.
- Mix and beat with an electric mixer for 30 seconds.
- In a separate mixing bowl, combine flour, cocoa, baking soda, salt and baking powder.
- Add dry ingredients to applesauce mixture.
- Beat on low speed of electric mixer for 30 seconds, then on high speed for 2 ½ minutes.
- Scrape the bowl with a rubber spatula occasionally.
- Reserve one-half cup chocolate chips and set aside.
- Fold in remaining chocolate chips and walnuts.
- Pour batter into four well-greased and floured miniature loaf pans or one greased and floured 9×5” loaf pan.
- Sprinkle about 2 tablespoons chocolate chips evenly over top of each miniature loaf pan.
- Bake miniature pans approximately 45-50 minutes at 350° or loaf pan for 60-70 minutes at 350°.
- A bamboo skewer or knife inserted in the center should come out clean when bread is fully baked.
- Cool in pan(s) 10 minutes before removing to a wire rack to cool completely.
CHOCOLATE ICING:
- Combine glaze ingredients with a whisk.
- Drizzle icing over each miniature bread loaf.
- Allow icing to set before cutting Tea Bread into slices.
Notes
Recipe adapted from Taste of Home.
Taste of Home no longer has a search engine that allows you to search recipes by title. Most of the time, you have to weed through thousands of recipes in collections. If any link is to be found, I find direct links through google, not their own website. I could not locate a direct page for this recipe. But it is in the cookbook noted above.© Can’t Stay Out of the Kitchen
Nutrition
Chocolate Tea Bread is excellent when you serve “Breakfast for Dinner” too!
This mouthwatering recipe will please every palate!
I thought “Chocolate” Tea Bread should have chocolate icing, rather than vanilla. So this version has chocolate icing instead–making it incredibly rich and chocolaty. 🙂
Prepare to be wowed by this sensational Tea Bread recipe.
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