Tuesday, September 1, 2009

Michael Campbell's Chocolate Tea Bread

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.

2 loaves

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



  1. Mix first 4 ingredients in med heavy saucepan.
  2. Bring to a boil.
  3. Reduce to low and cook 20 minutes.
  4. Add rum and vanilla.

1 comment:

  1. Hey...
    That's a great recipe. I wonder I was there whenever you made it and enjoyed. Thank you so much for sharing the recipe.
    green tea


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