Best 2 Glazed Chocolate Tea Bread Recipes

Indulge in the delightful flavors of glazed chocolate tea bread, a moist and decadent treat that combines the richness of chocolate with the comforting warmth of tea. This classic recipe offers a tender crumb, a glossy chocolate glaze, and an enticing aroma that fills the kitchen with a sense of nostalgia. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide will lead you through the process of creating this delectable treat. Along with the classic glazed chocolate tea bread recipe, we'll also explore variations that cater to different dietary preferences and introduce unique flavor combinations to tantalize your taste buds. From gluten-free and vegan adaptations to creative twists like orange-scented or raspberry-filled tea bread, there's a recipe here for every palate and occasion. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey that will leave you with a loaf of glazed chocolate tea bread that's sure to impress.

Let's cook with our recipes!

TANGERINE-SOAKED TEA CAKE

Tangerine-Soaked Tea Cake image

Provided by Food Network

Categories dessert

Time 2h20m

Yield 1 cake

Number Of Ingredients 15

Ingredients

1/4 cup plain dry bread crumbs (recommended: Japanese Panko)
3 tangerines or oranges, grated zest
3 tablespoons tangerine or orange juice, preferably freshly squeezed
1 tablespoon freshly squeezed lemon juice
3 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened at room temperature
2 cups sugar
3 eggs
1 cup buttermilk
Glaze, recipe follows
1/2 cup freshly squeezed tangerine juice
1 tablespoon freshly squeezed lemon juice
1/3 cup sugar

Steps:

Preheat the oven to 350 degrees.
Butter a 6-cup loaf pan. Line the bottom with parchment or waxed paper, pressing it in firmly. Pour the bread crumbs into the pan and shake to coat the sides, then tip out any extra crumbs. In a small bowl, combine the tangerine zest, tangerine juice and lemon juice. Stir and set aside. Sift together the pre-sifted flour, baking soda and salt. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Add the sugar and mix well. Add eggs 1 at a time and mix well. With the mixer running at low speed, add alternating batches of dry ingredients and buttermilk until the batter is just mixed. Add the fruit juice and zest and mix. Pour into the prepared pan and set on a sheet pan. Bake on the sheet pan until the cake is firm in the center and a tester inserted into the center comes out dry and clean (a few crumbs are okay), 70 to 80 minutes.
When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread the glaze all over the top and sides of the cake and let soak in. Repeat until all of the glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
Glaze: In a bowl, stir the juices and sugar together until the sugar is dissolved.

CHOCOLATE TEA BREAD

Chocolate Tea Bread image

I got this recipe from my sister in law years ago. The flavors of chocolate, banana, and chocolate chips makes for a nice tea bread. It is Moist and flavorful too.

Provided by michEgan

Categories Quick Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 13

Ingredients

1/2 cup butter
1 cup sugar
2 eggs
1 1/2 cups whole wheat flour or 1 1/2 cups all-purpose flour
3 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 cup mashed banana
1/2 cup sour cream
1/2 cup walnuts or 1/2 cup pecans
1/2 cup chocolate chips

Steps:

Mix butter and sugar till fluffy.
Add eggs.
Beat til well blended.
Mix dry ingredients, flour, cocoa,soda,salt,cinnamon.
set side.
To butter mixture, add banana, sour cream and the vanilla.
Now mix in the dry ingredients.
Fold in the nuts and chocolate chips.
Pour into a greased bread pan.
Bake 350 degrees for 55 minutes or till done.

Nutrition Facts : Calories 3561.7, Fat 195.6, SaturatedFat 97, Cholesterol 717.6, Sodium 4463.7, Carbohydrate 441.9, Fiber 40.7, Sugar 268.1, Protein 59.1

Tips:

Use high-quality cocoa powder and butter for the best flavor and texture.
Don't overmix the batter, as this can make the bread tough.
Bake the bread until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the bread cool completely before glazing it, as this will help the glaze set properly.
Store the glazed chocolate tea bread in an airtight container at room temperature for up to 3 days.

Conclusion:

This glazed chocolate tea bread is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and flavorful crumb and rich chocolate glaze, it is sure to be a hit with everyone who tries it. Be sure to give this recipe a try the next time you are looking for a sweet and satisfying snack or dessert.