Best 4 Candy Cane Chocolate Mini Loaves Recipes
Indulge in a delightful symphony of flavors with our Candy Cane Chocolate Mini Loaves, a festive treat that captures the essence of the holiday season. These bite-sized morsels are a perfect fusion of classic Christmas flavors, featuring moist chocolate loaves swirled with crushed candy canes and topped with a decadent chocolate ganache. Each loaf bursts with a delightful crunch from the candy cane pieces, while the smooth and velvety ganache adds a rich, indulgent touch. Perfect for holiday parties, gift-giving, or simply enjoying as a sweet treat, these mini loaves are sure to bring joy to your taste buds.
Here are our top 4 tried and tested recipes!
CHOCOLATE MINI LOAVES
The moist texture of these mini loaves resembles a pound cake. Each bite is rich and succulent, making this perfect for dessert as well as snacking.
Provided by Taste of Home
Time 45m
Yield 5 mini loaves (6 slices each).
Number Of Ingredients 17
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.
Nutrition Facts :
CHOCOLATE QUICK BREAD
My husband and I both enjoy cooking, but the baking is left to me. Our sons loved this chocolaty quick bread when they were little-and still do as grownups! -Melissa Mitchell-Wilson, Wichita, Kansas
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cocoa, baking powder, baking soda and salt. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add buttermilk; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. , Pour into 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 to cool completely.
Nutrition Facts : Calories 214 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 192mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE MINI-LOAVES
Provided by Food Network Kitchen
Time 1h30m
Yield 8 Mini-Loaves
Number Of Ingredients 16
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.
CANDY CANE CHOCOLATE LOAVES
When I had a bunch of leftover candy canes after the holidays, I was inspired to use them up by adding them to a chocolate bread. Coffee and cocoa intensify the flavor. -Shelly Platten, Amherst, Wisconsin
Provided by Taste of Home
Time 1h15m
Yield 3 loaves (12 slices each).
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Coat three 8x4-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, 50-55 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.
Nutrition Facts : Calories 162 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Prepare the Ingredients Properly: Ensure all ingredients are measured accurately and at room temperature unless specified otherwise in the recipe. Chop and slice ingredients uniformly for even cooking and consistent texture.
- Use Fresh Baking Powder and Baking Soda: Fresh baking powder and baking soda are essential for a successful rise in baked goods. Old or expired leavening agents can result in flat or dense loaves.
- Do Not Overmix the Batter: Overmixing can develop the gluten in the flour too much, resulting in tough and dense bread. Mix just until the ingredients are well combined, avoiding overworking the dough.
- Properly Grease and Flour the Loaf Pan: Generously grease and flour the loaf pan to prevent the bread from sticking. This will ensure easy removal of the loaves after baking.
- Bake at the Correct Temperature: Follow the recipe's specified baking temperature and time precisely. Underbaking can result in raw or doughy bread, while overbaking can dry it out.
- Use a Thermometer to Check for Doneness: Insert a toothpick or cake tester into the center of a loaf. If it comes out clean, the bread is done baking. If there is batter or crumbs attached, continue baking for a few more minutes.
- Allow the Bread to Cool: Let the loaves cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents the bread from becoming soggy and helps it retain its shape.
Conclusion:
Candy cane chocolate mini loaves are a delightful treat that combines the festive flavors of candy canes with the comforting warmth of chocolate bread. These individual loaves are perfect for gifting, party gatherings, or enjoying as a sweet snack. With careful preparation, attention to detail, and following the provided tips, you can create delicious and visually appealing candy cane chocolate mini loaves that will be a hit among family and friends. Remember to experiment with different candy cane flavors and chocolate variations to create your unique and festive loaf creations. Happy baking!
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