Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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Gluten free chocolate bread, studded with chocolate chips and frosted with more chocolate makes a great homemade gift.
Heat oven to 350°F.
Combine brown sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 cup melted chocolate chips and eggs; continue beating until well mixed. Add flour blend, applesauce, baking powder, baking soda and vanilla; beat at low speed, scraping bowl often, until creamy. Stir in 1/2 cup chocolate chips.
Spoon batter into 5 greased (5 3/4x3-inch) mini loaf pans. Bake 30-35 minutes or until center crack is dry when touched. Cool 10 minutes. Remove from pans.
Combine 1/2 cup chocolate chips, 1 tablespoon butter and water in saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat; stir in powdered sugar, vanilla and salt until smooth and creamy. Frost each loaf with glaze. Cool completely.
Dietary Fiber: 1g
I substituted ripe banana for the applesauce. I did not put in the cup of melted chips. I put all of the batter into one loaf pan. I cooked it at 350 for 45 minutes then lowered the heat to 325 and cooked for an additional 15 minutes. I kept checking the center with a toothpick. I cooked it until the toothpick came out clean. D
This is very yummy. Only 4 stars because it tastes just a bit gritty in comparison to a normal bread or cake. I baked it in two 8 inch round pans for 35 mins. Beautiful presentation with a glazed top, plus I realized you could layer the two for an especially decadant chocolate dessert.
I use the gluten free flour mix Red Mill has. It is a blend of bean flours and makes for a smoother texture. Add an extra 1/2 tsp vanilla to "mask" the bean flavor. :0)
I loved this recipe. And if you love chocolate desserts, this will satisfy your chocolate craving. I too feel that this bread is more like cake than bread. It's rich and moist (thanks to the applesauce) and the glaze makes it sinfully good. I realized when it was time to pour the batter into the pan, that I needed 5 mini loaf pans, which I didn't have. I used a large loaf pan, increased the baking time to about 1 hour, and it came out terrific.
Delicious and decadent. More like cake then bread. You would never know it was gluten free. My husband made this recipe to satisfy his sweet tooth. Instead of loaf pans he made them in cupcake papers. He also used "Perfect Flour Blend" by Nameste Foods for the gluten free flour. It hold up well in recipes.
I like to use mini pans and freeze one for later. This bread is amazingly good.
This is THE best dessert bread! Try it once and you'll love it!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1989
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
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Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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