Best 7 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.

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.

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 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.

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.

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.