Best Chocolate Walnut Bread Recipes

CHOCOLATE CHIP AND WALNUT BANANA BREAD MUFFINS

Steps:

• Sift the flour, baking soda and salt into a bowl. Set aside.
• Whisk the eggs and the vanilla together. Set aside.
• Preheat oven to 350°F.
• Cream together the butter and sugar until light and fluffy (I use a Kitchen Aid stand mixer for this).
• Gradually pour the egg mixture into the butter while mixing until incorporated.
• Add the bananas and stir until incorporated.
• Mix in the flour mixture until just incorporated with a spatula.
• Pour in the walnuts and chocolate chips and gently fold into mixture.
• Place mixture in a paper-line muffin tray and bake for about 20 minutes or until a toothpick comes out clean. (All tray sizes and ovens are different so keep an eye on them).

CHOCOLATE WALNUT OATMEAL APPLE BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 9x5-inch loaf pan and dust with 1 tablespoon cocoa powder.
• Whisk sugar and oil together in a large bowl until smooth. Beat eggs, 1 at a time, into sugar-oil mixture, beating thoroughly before adding the next egg. Beat mashed sweet potato and vanilla extract into sugar-egg mixture until smooth.
• Sift flour, 1/2 cup cocoa powder, baking soda, cinnamon, and salt together in a separate bowl. Sprinkle oats over flour mixture. Stir flour mixture, 2 to 3 tablespoons at a time, into sweet potato mixture until batter is just mixed; fold in apples and walnuts. Spread batter into the prepared loaf pan.
• Bake in the preheated oven for 70 minutes. Increase temperature to 350 degrees F (175 degrees C) and bake until a toothpick inserted in the center comes out nearly clean, 20 to 30 minutes more.

APPLE-WALNUT-CHOCOLATE CHIP QUICK BREAD

Steps:

• Preheat the oven to 350°F.
• To make the topping: In a small bowl, mix together the 2 tablespoons of sugar, 1/4 teaspoon of cinnamon and 1/4 cup of the walnuts and set aside.
• In a medium bowl, combine the flour, salt, baking powder, baking soda, the 1/2 teaspoon of cinnamon and the nutmeg and set this aside as well.
• In a large bowl, cream together the butter and the 1 cup of sugar. Add the eggs and vanilla extract and mix well. Gradually beat in the flour mixture alternately with the milk. Stir in the chopped apple (peeled if desired and chopped however small or large you prefer - I have used both Gala and Granny Smith varieties with great success), 1/2 cup of chopped walnuts and chocolate chips.
• Pour batter into a greased 9x5x3 loaf pan and sprinkle the topping mixture over the top. Press the topping mixture lightly into the batter to prevent it from all falling off when you take the bread out of the pan.
• Bake at 350F for 50-60 minutes, or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

CHOCOLATE WALNUT BANANA BREAD

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-by-5-inch loaf pan with nonstick cooking spray.
• In a large bowl, whisk together the granulated sugar, molasses, oil, eggs, bananas and vanilla until well combined. Set aside.
• In a small glass measuring cup, stir together the milk and vinegar and set aside.
• In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Stir in the walnuts and chocolate.
• Add about a third of the dry ingredients into the banana mixture and stir gently until almost combined. Add half the milk mixture and stir just to combine. Stir in another third of the dry ingredients followed by the remaining milk mixture and finally the remaining dry ingredients.
• Transfer into the prepared pan and sprinkle with the turbinado sugar.
• Bake for 55 minutes to 1 hour, or until deeply golden brown and a cake tester or skewer inserted into the center of the loaf comes out clean. Cool for 20 minutes before turning it out of the pan onto a wire rack to cool to room temperature.

PUMPKIN, WHITE CHOCOLATE BREAD PUDDING W/ WALNUT CARAMEL SAUCE

Steps:

• To make pudding: Whisk half-and-half, eggs, pumpkin, dark brown sugar, pumpkin pie spice, cinnamon and vanilla extract in large bowl until well blended.
• Fold in bread cubes.
• Stir in white chocolate chips.
• Transfer mixture to 2 (7-by-11-inch) glass baking dishes.
• Let stand 20 minutes.
• Preheat oven to 350 degrees and bake 40 minutes until set.
• To make sauce: Whisk brown sugar and butter in heavy saucepan over medium heat until butter melts.
• Stir in cream slowly, whisking 4 minutes until sugar dissolves and sauce is smooth.
• Add walnuts and stir to combine.
• To serve: Sift confectioners' sugar over bread pudding.
• Serve bread pudding warm with cinnamon ice cream and sauce.

WALNUT CHOCOLATE CHIP BANANA BREAD

Steps:

• 1. Preheat oven to 350. Lightly butter a 9 x 5 inch loaf pan. Line bottom and long sides of pan with parchment paper. Butter the top of the parchment. Dust pan with flour, tapping out excess. Using a fork, mash bananas in a bowl. You should have about 1 cup. In another bowl, sift together the flour, baking soda and salt. In a third bowl, using handheld mixer on high speed, beat together butter and sugar til light in color an texture, about 3 minutes. Gradually beat in eggs and then the mashed bananas. Reduce speed to low and add the flour mixture in 3 additions alternately with the sour cream in 2 additions, beginning and ending with flour mixture and stopping to scrape down bowl as needed. Beat til smooth. Fold in chocolate chips and half of the walnuts. Pour batter into prepared pan and smooth the top. Sprinkle remaining walnuts on top. Bake til toothpick inserted in center comes out clean, about 1 hour. Transfer to wire rack and let cool in pan for 5 minutes. Turn out onto rack and remove paper. Invert again and let cool completely. Cut into slices and serve warm or at room temperature. Photo and recipe courtesy Breakfast Comforts

CHOCOLATE WALNUT BREAD

Steps:

• Preheat oven to 350º.
• Lightly grease and cocoa pans; tap out excess cocoa.
• In a medium mixing bowl, whisk together cocoa, flour, baking powder, baking soda, and salt.
• In a large bowl, using a whisk or an electric mixer, blend together sugar, egg, milk, oil and vanilla.
• Slowly add in the dry ingredients, beating just until combined.
• Stir in walnuts, chocolate chips, and dates.
• Turn batter into the baking pans, sprinkle with nuts and chocolate chips.
• Bake 55 to 60 minutes for a large loaf, about 25 minutes for mini loaves or until tester inserted in bread comes out clean.
• Cool in pan on wire rack 10 minutes, take out of pan and cool completely on the rack.

CHOCOLATE CHUNK WALNUT BANANA BREAD

Steps:

• Preheat oven to 350°F. Combine flour, granulated sweetener, baking powder, baking soda and salt; set aside. Beat eggs, oil and milk in large bowl with wire whisk until well blended. Stir in bananasl. Add dry ingredients; stir just until moistened. Stir in chopped chocolate and walnuts.
• Pour into greased 9x5-inch loaf pan.
• Bake 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan; cool completely on wire rack. Cut into 18 slices to serve.

CHOCOLATE CHIP WALNUT BREAD

Steps:

• Preheat oven to 350*.
• Combine flour, baking powder and cornstarch in a small bowl and set aside.
• Line bottom and long sides of an 8.
• 5 x 4inch loaf pan with waxed paper and grease.
• Sprinkle 1 1/2 tbl of the sugar into the pan and tilt pan to distribute evenly on bottom and sides; tip out any excess.
• In a medium bowl, cream the butter until soft and add the remaining sugar.
• Beat until light and fluffy and then add eggs, one at a time, beating well after each addition.
• Gently fold in the dry ingredients, in 3 batches; do not overmix!
• Fold in the vanilla, raisins, nuts, lemon rind and chocolate chips until just blended.
• Pour batter into prepared pan and bake for 45-50 minutes or until tester comes out clean.
• Let cool for 5 minutes in pan and then cool completely on a wire rack.

BANANA CHOCOLATE WALNUT BREAD

Steps:

• Preheat oven to 350°. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Add sugars; beat until blended. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl; stir well with a whisk. Add flour mixture to banana mixture; beat just until blended. Fold 1/3 cup minichips and nuts into batter; pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely on wire rack. Combine remaining 1/3 cup minichips and milk in a microwave-safe bowl; microwave at HIGH for 30 seconds, stirring until smooth. Drizzle over bread.

~ CHOCOLATE WALNUT ZUCCHINI BREAD ~

Steps:

• 1. In a medium bowl, whisk together the first 5 ingredients and set aside.
• 2. In a large bowl, whisk together the egg, coffee, sugar and vanilla until smooth. Whisk in the melted butter. Stir in Zucchini. Now, stir in the flour mixture a little at a time, until all is combined. Try not to over beat. Fold in the walnuts and half the chocolate. Spray bread pan with bakers secret. Spread batter evenly into pan, sprinkle remaining chocolate evenly on top and bake at 350 degree for 45 - 50 minutes or until pick comes out clean.
• 3. Place on cooling rack for 5 minutes, then remove from pan to finish cooling. I wrap in plastic wrap until serving. So moist and delicious!