Best Cherry Chocolate Chip Bread Recipes

CHERRY CHOCOLATE CHIP BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder, baking soda and salt. In a small bowl, whisk the egg, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the chocolate chips, nuts and cherries. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CHERRY CHOCOLATE CHIP BREAD

Steps:

• Preheat the oven to 350 degrees.
• Soften butter, and cream with tightly packed brown sugar.
• Stir in milk, eggs, and almond extract.
• In a seperate bowl, combine flour, baking powder, baking soda, and salt. Add to milk mixture and stir until all ingredients are moistened.
• With a spoon, stir in chocolate, cherries, and nuts.
• Add batter into a greased 9x5 baking pan. Bake for 50-60 minutes, or until toothpick comes out clean.
• Let cool before removing from pan. You may serve it warm, cold, or re-heated.
• Store in the refrigerator.

CHOCOLATE CHIP CHERRY BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, bananas and butter; stir into dry ingredients just until moistened. Fold in the chocolate chips, pecans and cherries. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CHOCOLATE CHIP AND CHERRY-BANANA BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 1 loaf pan, 9x5x3 inches, or 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, with shortening; lightly flour.
• Beat sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed. Beat in bananas, sour cream and eggs. Stir in flour, baking soda and salt. Stir in chocolate chips, cherries and nuts. Pour into pan(s).
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean (if bread becomes too brown, cover loosely with aluminum foil about 10 minutes before end of bake time). Cool 15 minutes. Loosen sides of loaf from pan(s); remove from pan(s) to wire rack. Cool completely, about 1 hour.

CHERRY NUT CHOCOLATE CHIP BREAD

Steps:

• 1. Put butter and sugar in a large mixing bowl and beat with an electric mixer on medium speed for 3-4 minutes.
• 2. Stir in buttermilk, eggs and almond or vanilla extract; mix well.
• 3. Combine dry ingredients. Add to the buttermilk mixture; stir just until dry ingredients are moistened.
• 4. Stir in cherries, chocolate chips and nuts.
• 5. Grease and flour bottom only of 9 X 5 inch loaf pan. Pour batter into prepared pan.
• 6. Bake in a 350 degree oven for 55-65 minutes.
• 7. Let cool in pan on wire rack 10 minutes and remove from pan. Cool.
• 8. Wrap and store in refrigerator.
• 9. To toast nuts: Spread nuts in an ungreased pan. Bake in a 350 degree oven for 5-7 minutes, stirring occasionally, or until brown.

CHERRY CRANBERRY CHOCOLATE CHIP BREAD

Steps:

• 1. Preheat oven to 350. Lightly grease and flour three 3x5 miniature loaf pans. In a small bowl, combine chocolate chips,cranberries,chopped pecans and grated orange peel and set aside.
• 2. In a large bowl, combine flour,sugar,baking powder,baking soda and salt. Using a pastry blender,cut in shortening until mixture resembles coarse crumbs. Stir in orange juice,egg and chocolate chips mixture. Mix until fully incorporated.
• 3. Pour batter evenly into prepared pans. Bake in oven for 40 to 45 minutes, or until a toothpick inserted in center of loaves comes out clean. Let cool for 15 minutes before removing to a wire rack. If desired, top Cocoa Drizzle Glaze.
• 4. FOR COCOA GLAZE: In a small microwave safe bowl, place butter. Microwave for 20 to 30 seconds until butter is melted. Stir in cocoa powder and water.Microwave for an additional 15 to 30 seconds, until mixture is slightly thickened. Gradually add powdered sugar and vanilla, stirring constantly until glaze is smooth. If glaze is too thick, add a few drops of water. Drizzle over Cherry Cranberry Chocolate Chip Bread.

SUGAR-CRUSTED CHOCOLATE CHIP AND CHERRY BREAD PUDDINGS

Steps:

• Preheat oven to 375°F. Spread 2 tablespoons butter over bread slices. Cut bread into 1-inch pieces. Whisk half and half, eggs, vanilla, and 1/3 cup sugar in large bowl to blend. Add bread cubes, chocolate chips, and dried cherries; toss to coat. Divide mixture among six 2/3-cup custard cups. Dot tops with remaining 1 tablespoon butter. Bake 10 minutes. Sprinkle puddings with 2 tablespoons sugar. Bake until tops are browned, about 15 minutes.
• Meanwhile, whisk cream, remaining 1 tablespoon sugar, and kirsch in medium bowl just until slightly thickened. Serve puddings warm with kirsch cream.

CHOCOLATE CHIP BANANA CHERRY BREAD

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. In the bowl of your stand mixer using the paddle attachment, cream the butter and sugar.
• 3. Add the eggs one at a time, beating well after each addition.
• 4. In a large bowl, sift the flour and soda.
• 5. Add the flour/soda to the creamed mixture, alternating with the mashed bananas. Add the mixture slowly so flour doesn't fly all over the place.
• 6. Add the cherries, chocolate chips and walnuts (optional on the nuts).
• 7. Grease and flour a loaf pan. (You will need at least 2 regular-sized loaf pans or more if you are using minis.)
• 8. Fill each loaf pan about three-quarters full.
• 9. Bake for one hour. If you have a hot oven, check the bread at about 75% of the way through. Insert a knife into the middle of the bread. If it comes out clean, the bread is done.
• 10. Optionally, you may frost the bread with a powdered sugar glaze, but I find the glaze makes the bread too sweet. If you do decide to glaze it, melt a little butter and add it to some powdered sugar and vanilla to make a thin consistency. Frost the bread while it's still warm.

CHOCOLATE CHIP CHERRY BREAD RECIPE - (4/5)

Steps:

• 1. In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, bananas and butter; stir into dry ingredients just until moistened. Fold in the chocolate chips, pecans and cherries. 2. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack

CHERRY CHOCOLATE CHIP BREAD PUDDING

Steps:

• Spread pie filling in shallow 1 1/2 quart micro proof tube pan. Sprinkle bread crumbs evenly over pie filling. Microwave butter in micro proof cup or bowl on high (full power) for 45-60 seconds or until melted; drizzle evenly over bread. Sprinkle with lemon juice; spread mini chips evenly over top.
• Combine sugar, milk, eggs, and vanilla or almond extract in small mixing bowl; beat well. Pour slowly over bread cubes gently into milk mixture. Sprinkle with cinnamon; cover pan with sheet of wax paper. Microwave on medium (1/2 power) for 17-19 minutes or until bread mixture is almost set, rotating 1/4 turn every 5 minutes. Let stand, covered with wax paper, for 30 minutes. Serve warm; scoop onto serving plates with cherries on top.

CHERRY CHOCOLATE CHIP BREAD

Steps:

• Stir all ingredients together in a large bowl.
• Bake at 350 degrees for appx. 60 minutes. Best baked in 2 pans -- one 8 x 4 and one 6 x 3. Smaller pan will be done first.
• Best made and refrigerated a few days in advance of serving.