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

Change to: cups US Metric

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Ingredients

• 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

Directions

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.