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–+ servings

Chocolate Tea Bread

Teresa Ambra
Prepare to be wowed over every bite of this sensational Chocolate Tea Bread. This mouthwatering recipe is so rich, decadent and heavenly that every chocolaty bite will knock your socks off! Terrific sweet bread for a company or holiday breakfast buffet menu like Thanksgiving, Christmas or New Year's Day.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 24
Calories 227 kcal

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 9x5” 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

Calories: 227kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 25mgSodium: 153mgPotassium: 144mgFiber: 2gSugar: 21gVitamin A: 127IUVitamin C: 0.1mgCalcium: 26mgIron: 2mg
Keyword breakfast, brunch, chocolate, holiday breafast, sweet bread, tea bread
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