Best Chocolate Mini Loaves Recipes

EMILY'S BANANA-NUT MINI LOAVES WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-count mini loaf pan with cooking spray.
• Mix sugar, applesauce, egg, and vanilla in a large bowl with a wooden spoon. Add in bananas, walnuts, and chocolate chips and stir to combine. Add flour, baking soda, cinnamon, and salt and stir until completely mixed. Spoon batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick or fork inserted into the center comes out clean, 25 to 30 minutes. Allow to cool for at least 30 minutes.

CHOCOLATE MINI LOAVES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the melted chocolate chips, eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with applesauce just until moistened. Fold in miniature chips., Divide batter among five greased 5-3/4x3x2-in. loaf pans, about 1 cup in each. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For glaze, combine the chocolate chips, butter and water in a saucepan; cook and stir over low heat until chocolate is melted. Remove from the heat; stir in confectioners' sugar, vanilla and salt until smooth. Drizzle over cooled loaves.

CHOCOLATE CHAI MINI LOAVES

Steps:

• In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla, then chocolate mixture., Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream., Transfer to 3 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely., For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.

MINI PUMPKIN CHOCOLATE CHIP LOAVES

Steps:

• Heat oven to 350°F. Spray 4 to 6 (5x3-inch) loaf pans with cooking spray.
• In large bowl, mix flour, pumpkin pie spice, baking soda, baking powder and salt. In another bowl, mix sugar, oil, eggs, pumpkin and water with whisk until blended. Add egg mixture to dry ingredients; stir just until moistened. Stir in chocolate chips. Divide batter evenly among pans.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, at least 1 hour.
• Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. To serve, cut each loaf into 6 to 8 slices.

GHIRARDELLI CHOCOLATE CHIP MINI BANANA LOAVES

Steps:

• Preheat oven to 350 degrees F.
• Beat cream cheese and butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy, about 1 minute. Gradually add granulated sugar and brown sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating just until blended after each addition. Beat in vanilla.
• Whisk together flour, salt, baking powder, and baking soda in a medium bowl; gradually add to butter mixture, beating on low speed just until blended. Stir in mashed bananas and 1 1/3 cups of the Ghirardelli Grand Semi-Sweet Chocolate Baking Chips.
• Divide batter evenly among five 3x 5-inch mini loaf pans coated with cooking spray. Top batter with remaining 1/2 cup chocolate chips (about 14 or 15 chips per pan).
• Bake in preheated oven until deep golden brown and a wooden pick inserted in center comes out clean, 40 to 44 minutes. If necessary, cover loaves with aluminum foil after 30 minutes to prevent over-browning.
• Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely, about 1 hour.

CANDY CANE CHOCOLATE MINI LOAVES

Steps:

• Preheat oven to 350°. Coat eight 5-3/4x3x2-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended., In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.

CHOCOLATE MINI-LOAVES

Steps:

• Position the rack in the center of the oven and preheat to 350°F. Generously spray the inside of a mini-loaf baking pan with the cooking spray and set aside.
• Put the butter, coffee, cocoa and milk in a small microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 3 minutes. Whisk to combine.
• Whisk the flour, granulated sugar, cinnamon, chile powder, baking soda, baking powder and salt in a large bowl. Beat the sour cream, eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture, until just combined. Divide the batter equally among the loaves, filling each about ¾ of the way. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the loaves to cool in the pan on a rack for 10 minutes. Run a knife around each loaf to loosen, remove the loaves and let cool completely on a rack.
• To serve, dust the tops of the loaves with confectioners' sugar. If you like, cut out small hearts or other festive stencils and place them on the loaves before dusting.

CHOCOLATE-BANANA MINI LOAVES

Steps:

• Preheat the oven to 350 degrees F. Spray two 6-by-3-inch miniature loaf pans with cooking spray; set aside.
• Place the banana chips in a large zip-top plastic bag. Press out the air and seal. Using a rolling pin, roll over the chips until crushed.
• Whisk the muffin mix and cocoa in a large bowl. Add the chocolate milk, oil and eggs, stirring until smooth. Stir in the crushed banana chips and chocolate chips. Divide the batter evenly between the pans.
• Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans on a rack for 20 minutes.
• Meanwhile, make the glaze: Mix the confectioners' sugar, heavy cream and banana extract in a small bowl. Drizzle the glaze over the loaves and let cool completely.

CHOCOLATE CHAI MINI LOAVES

Steps:

• Heat oven to 350°F
• Grease bottoms only of 3 (5 1/2x3-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 large bowl. Beat at medium speed until creamy.
• Add chocolate mixture and sour cream. Continue beating until well mixed.
• Reduce speed to low; add all remaining bread ingredients. Beat until mixture is smooth.
• Spoon batter into prepared loaf pans. Bake for 30 to 40 minutes or until toothpick inserted near center comes out clean.
• Cool 10 minutes. Remove from pans. Cool completely.
• Combine all glaze ingredients except milk in small bowl. Beat at medium speed, adding enough milk for desired spreading consistency. Glaze cooled bread.
• * You may substitute this spice blend for the chai tea latte mix. Combine 2 teaspoons ground cinnamon, 1 teaspoon ground ginger and 1/4 teaspoon ground cloves in a small bowl. Use 2 1/4 teaspoons in the bread and 1 teaspoon in the glaze.

MINI CHOCOLATE LOAVES

Steps:

• Melt 1 cup of the mini chocolate chips, set aside.
• Heat oven to 350 degrees.
• In large bowl combine brown sugar and butter. Beat with electric mixer until creamy. Add the melted chocolate chips and eggs,beat until well mixed. Add flour, applesauce, baking powder and soda, beat on low until creamy. By hand, stir in the remaining 1/2 cup chocolate chips.
• Spoon batter into 5 well greased mini loaf pans.
• Bake at 350 degrees for 35 to 42 minutes or until center is dry when touched.
• Cool 10 minutes in pan before removing to wire rack to cool completely.

CANDY CANE CHOCOLATE MINI LOAVES

Steps:

• Preheat oven to 350°. Coat eight 5-3/4x3x2-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended., In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.

GLAZED CHOCOLATE MINI LOAVES

Steps:

• PREHEAT oven to 350°F Grease five (5 1/2 x 3-inch) mini loaf pans or aluminum foil pans.
• FOR BREAD:
• Combine brown sugar and 1/2 cup butter in large mixer bowl. Beat at medium speed until creamy, scraping bowl often. Add 1 cup melted morsels, eggs and 2 teaspoons vanilla extract; continue beating until well mixed. Reduce speed to low. Add flour, applesauce, baking powder and baking soda; beat until well mixed. Stir in 1/2 cup chocolate morsels by hand. Spoon batter into prepared pans.
• Bake for 35 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. (Do not remove if using aluminum foil pans.).
• FOR GLAZE:
• COMBINE 1/2 cup morsels, 1 tablespoon butter and water in 2-quart saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat. Stir in powdered sugar and 1/4 teaspoon vanilla extract. Drizzle over each loaf. Cool completely.
• VARIATION:
• GLAZED CHOCOLATE MINT MINI LOAVES: Omit 1 teaspoon vanilla extract in bread and 1/4 teaspoon vanilla extract in glaze. Add 1/2 teaspoon mint extract to bread and 1/4 teaspoon mint extract to glaze.

CHOCOLATE CHAI MINI-LOAVES

Steps:

• Heat oven to 350°F. Grease bottoms only of 3 (5 1/2x3-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 large bowl. Beat at medium speed until creamy. Add chocolate mixture and sour cream. Continue beating until well mixed. Reduce speed to low; add all remaining bread ingredients. Beat until mixture is smooth.
• Spoon batter evenly into prepared loaf pans. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely.
• Combine all glaze ingredients except milk in small bowl. Beat at medium speed, adding enough milk for desired spreading consistency. Spread glaze over cooled bread.
• *Substitute a spice blend for the chai tea latte mix. Combine 2 teaspoons ground cinnamon, 1 teaspoon ground ginger and 1/4 teaspoon ground cloves in a small bowl. Use 2 1/4 teaspoons in the bread and 1 teaspoon in the glaze.

CHOCOLATE CHAI MINI LOAVES

Steps:

• In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then chocolate mixture.
• Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream.
• Transfer to three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
• For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.

CHOCOLATE MINI-LOAVES

Steps:

• Position the rack in the center of the oven and preheat to 350°F. Generously spray the inside of a mini-loaf baking pan with the cooking spray and set aside.Put the butter, coffee, cocoa and milk in a small microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 3 minutes. Whisk to combine.Whisk the flour, granulated sugar, cinnamon, chile powder, baking soda, baking powder and salt in a large bowl. Beat the sour cream, eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture, until just combined. Divide the batter equally among the loaves, filling each about 3/4 of the way. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the loaves to cool in the pan on a rack for 10 minutes. Run a knife around each loaf to loosen, remove the loaves and let cool completely on a rack.To serve, dust the tops of the loaves with confectioners' sugar. If you like, cut out small hearts or other festive stencils and place them on the loaves before dusting.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

WHITE CHOCOLATE, CARAMEL & PUMPKIN MINI LOAVES

Steps:

• Heat oven to 350ºF.
• Combine flour, dry pudding mix, baking powder, baking soda and spice. Beat pumpkin, sugar and sour cream in large bowl with mixer until blended. Add butter and eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in nuts and caramel bits.
• Pour into 4 (5x2-1/2-inch) mini loaf pans sprayed with cooking spray.
• Bake 40 to 45 min. or until toothpick inserted in centers comes out clean. Cool bread in pans 10 min. Remove from pans to wire racks; cool completely.
• Melt chocolate as directed on package; drizzle over bread.