Chocolate Tea Bread
This looks wonderful. I think it would be great to give as a gift
or to serve for breakfast on a holiday.
55 min 10 min prep
2 2/3 cups all-purpose flour
1 1/2 cups sugar
3/4 cup applesauce
1/2 cup unsweetened cocoa powder
1/2 cup butter or margarine, softened
1/2 cup water
3 large eggs
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup chopped pecans
1/2 cup semi-sweet chocolate chips
Preheat oven to 350.
Grease and flour (I just use Pam) 2 loaf pans.
In a large mixer bowl, combine flour, sugar, applesauce,
cocoa powder, butter, water, eggs, baking soda, salt and vanilla.
Beat at low speed 3 minutes, scraping bowl occasionally.
Beat in pecans and chocolate chips.
Pour into baking pans.
Bake 45 minutes or until a wooden pick inserted in center
comes out clean.
Cool in pans on wire racks 10 minutes.
Remove if desired.
Cool breads completely
Butterscotch Rum Sauce
1 1/2 cups
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- 1 1/2 cups firmly packed brown sugar
- 2/3 cup white corn syrup
- 1/4 cup half-and-half
- 1/4 cup butter
- 1/2 teaspoon rum extract
- 1/2 teaspoon vanilla
- Mix first 4 ingredients in med heavy saucepan.
- Bring to a boil.
- Reduce to low and cook 20 minutes.
- Add rum and vanilla.