Best Chocolate Swirl Quick Bread Recipes

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CHOCOLATE SWIRL BREAD



Chocolate Swirl Bread image

My husband and his coworkers request this bread at least once every 2 months. It is pretty simple to make. I got it from a BGH Cookie magazine. Prep time is approx. and includes rise time.

Provided by Debilyn_Ks

Categories     Yeast Breads

Time 1h30m

Yield 2 Loaves

Number Of Ingredients 11

4 cups flour
2 (1/4 ounce) packages yeast, quick rise
1 cup milk
1/3 cup sugar
6 tablespoons butter
1 teaspoon salt
2 eggs
1 (6 ounce) package English toffee bits (1 cup) or 4 finely chopped Heath candy bars (1 cup)
1 1/2 cups powdered sugar, sifted
1 tablespoon water
1/2 teaspoon vanilla

Steps:

  • In a large mixing bowl combine 1 1/2 cups of the flour to yeast.
  • In a sauce pan heat and stir the milk, sugar, butter and salt until warm (120 to 130) and butter almost melts. Add to flour mixture; mix well. Add eggs.
  • Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minute.
  • Using spoon, stir in as much of the remaining flour as you can.
  • Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 min).
  • Divide dough into 2 equal portions. Roll out both portions of dough separately to form two 14x10-inch rectangles.
  • Reserve 2 tablespoons of the Heath Bits. Sprinkle remaining over dough rectangles.
  • Starting from short side, roll up each one. Seal seams and edges. Line a baking sheet with foil, grease the foil. Transfer loaves to prepared baking sheet. Cover let rise until nearly double (25 to 30 min.).
  • Bake at 375 for about 20 minute or until done. Remove to wire racks to cool.
  • For icing; combine powdered sugar, water and vanilla. Spread over cooled loaves and sprinkle with reserved Heath Bits.

Nutrition Facts : Calories 2320.8, Fat 72.6, SaturatedFat 40, Cholesterol 310.8, Sodium 1817.1, Carbohydrate 376.9, Fiber 10.4, Sugar 173.3, Protein 42.7

BEST-EVER CHOCOLATE SWIRL BANANA BREAD



Best-Ever Chocolate Swirl Banana Bread image

Few things are as comforting as a warm, freshly baked slice of banana bread, a buttery, banana-y, toasty pecan loaf of goodness! Banana bread is a quick bread, which basically means it doesn't require any fermentation (rise) like a yeasted bread. We're adding a chocolate swirl to this traditional quick bread because . . . chocolate! Be sure to use overripe bananas, the darker the skin the better, to ensure maximum sweetness.

Provided by Jet Tila

Categories     dessert

Time 1h25m

Yield Makes 1 loaf

Number Of Ingredients 13

1/2 cup (112 g) unsalted butter, melted, plus more for the pan
1/2 cup (60 g) pecans
1 1/2 cups (180 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1 1/4 cups (280 g) smashed, overripe bananas
1 cup (200 g) sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup (120 g) sour cream
3 1/2 ounces (100 g) semisweet chocolate, roughly chopped

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Butter the sides of a 9-by-5-inch (23-by-12.5-centimeter) loaf pan and set it aside.
  • Spread the pecans on a rimmed baking sheet lined with foil or parchment paper. Roast them in the oven for 10 minutes, until fragrant and lightly toasted. Allow the pecans to cool, then chop them and set them aside.
  • In a medium bowl, whisk together the flour, baking powder. cinnamon, nutmeg and salt until well combined.
  • Place the bananas in the bowl of a stand mixer fitted with the paddle attachment. Mix for about a minute to smash the bananas thoroughly, then add the melted butter and mix until incorporated.
  • Add the sugar and mix until combined. Add the eggs and vanilla and mix until combined.
  • Finally, add the flour mixture and mix until just combined. Do not overmix the batter, which can make the crumb tough and result in large "worm" holes. Using a rubber spatula, gently fold in the pecans and sour cream until just incorporated.
  • Melt the chopped chocolate in a heatproof bowl set over a saucepan of simmering water or a double boiler. Allow the chocolate to cool slightly. In a medium bowl, mix 1 cup (235 milliliters) of the batter with the chocolate until well combined.
  • Pour one-third of the banana batter into the prepared loaf pan. Drop two large spoonfuls of the chocolate batter side by side in the center of the batter. Cover this with another third of the banana batter followed by the remaining chocolate batter. Cover this with the last third of the banana batter. Using a knife, swirl the two batters through the loaf pan a few times, without overmixing.
  • Transfer to the oven and bake for 50 to 55 minutes, until a toothpick inserted into the center of the bread comes out clean (okay, there may be a crumb. Or two). Allow the loaf to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling, and you're done! Boom. Banana chocolate deliciousness.

CHOCOLATE BRAIDED SWIRL BREAD (BABKA) RECIPE BY TASTY



Chocolate Braided Swirl Bread (Babka) Recipe by Tasty image

Here's what you need: flour, yeast, whole milk, salt, vanilla, sugar, honey, egg, egg yolks, butter, bittersweet chocolate, butter, sugar, cocoa powder, ground cinnamon, espresso powder, turbinado sugar, egg wash

Provided by Pierce Abernathy

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 18

4 cups flour
2 ¼ teaspoons yeast
1 cup whole milk, warm to the touch
1 teaspoon salt
1 ½ teaspoons vanilla
¼ cup sugar
¼ cup honey
1 egg
2 egg yolks
10 tablespoons butter, softened
12 oz bittersweet chocolate
¾ cup butter
½ cup sugar
¼ cup cocoa powder
1 tablespoon ground cinnamon
2 tablespoons espresso powder
½ cup turbinado sugar
1 egg wash

Steps:

  • Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
  • In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
  • Add in the milk and yeast mixture and whisk until fully incorporated.
  • Gradually add in the flour and mix until fully incorporated.
  • Gradually add in the butter and mix until fully incorporated.
  • Cover with a towel and let rest for 30 minutes.
  • Bring out the dough onto floured work surface and knead until smooth.
  • Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
  • Preheat oven to 375˚F (190˚C).
  • For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
  • Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
  • Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
  • Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
  • Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
  • Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough 'plus sign'.
  • Lay another piece horizontally over the vertical piece and above the other horizontal piece.
  • Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
  • Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
  • Follow this method around the dough clockwise.
  • Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
  • Tuck in the excess pieces of dough under the bread.
  • Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
  • Bake for 35-45 minutes, until lightly browned and cooked through.
  • Enjoy!

Nutrition Facts : Calories 640 calories, Carbohydrate 75 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, Sugar 34 grams

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