The red color shines in this rich chocolate tea bread.
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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
2 large Land O Lakes® Eggs
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
1 cup powdered sugar
1 tablespoon Land O Lakes® Butter, softened
1/2 teaspoon vanilla
4 to 5 teaspoons milk
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 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 bowl. Beat at medium speed, adding enough milk for desired spreading consistency. Spread glaze over cooled bread.
- 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.
Explore reviews fromour online community
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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