Red Velvet Mini Loaves

Red Velvet Mini Loaves

The red color shines in this rich chocolate tea bread.

20 min.prep time 1:35total time
24 servings
1 Rating

Ingredients

Bread

1/2 cup water
2 (1-ounce) squares bittersweet or semi-sweet baking chocolate
1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
1 teaspoon vanilla
1/2 cup sour cream
1 tablespoon red food color
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Glaze

1 cup powdered sugar
1 tablespoon Land O Lakes® Butter, softened
1/2 teaspoon vanilla
4 to 5 teaspoons milk

Directions

Heat oven to 350°F. Grease bottoms only of 3 (5 3/4x3-inch) mini loaf pans; set aside.

Combine water and baking chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, until chocolate is melted. Remove from heat; cool to room temperature.

Combine brown sugar, 1/2 cup butter, eggs and 1 teaspoon vanilla in large bowl. Beat at medium speed until creamy. Add chocolate mixture, sour cream and red food color. Continue beating until well mixed. Add all remaining bread ingredients; beat at low speed until mixture is smooth.

Spoon batter evenly into prepared loaf pans. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove to cooling rack. Cool completely.

Combine all glaze ingredients except milk in small bowl. Beat at medium speed, adding enough milk for desired spreading consistency. Spread glaze over cooled bread.

Recipe Tip

- To make ahead, do not glaze bread. After cooling, wrap bread tightly in plastic food wrap. Place in resealable plastic freezer bag; freeze up to 2 months. Thaw at room temperature. Glaze just before serving.

- If you are using glass or dark pans, reduce oven temperature by 25°F. Check for doneness at minimum bake time.

Nutrition Facts (1 serving)

Calories: 150

Fat: 6g

Cholesterol: 30mg

Sodium: 150mg

Carbohydrates: 22g

Dietary Fiber: 0g

Protein: 2g

Recipe #15824©2013Land O'Lakes, Inc.

Recipe Comments & Reviews

My daughter loves having muffins or quick bread for breakfast, so I am always on the lookout for new recipes to try. Made this recipe as 1 big loaf (I don't have mini loaf pans) and it turned out great. Great flavor and very moist.

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