Sour Cream Chocolate Chip Date Bread Recipe

August 25, 2012 Leave a Comment

Sour Cream Chocolate Chip Nut Bread

Late September and early October is when I start making bread.  This Sour Cream Chocolate Chip Date Bread sounds like it would be good.  But the only thing I would change would be a nut bread mix.

Sour Cream Chocolate Chip Date Bread Recipe

Sour Cream Chocolate Chip Date Bread

1 pkg. Pillsbury Date or Nut Quick Bread Mix

¾ cup water

½ cup dairy sour cream

1 egg

1 cup semi-sweet chocolate chips

½ cup coarsely chopped maraschino cherries, well drained

Preheat oven to 350 F.  Grease and flour bottom only of 8×4 or 9×5 inch loaf pan.  In large a large bowl, combine bread mix, water, sour cream and egg; stir 50 to 75 storks until dry particles are moistened.

Stir chocolate chips and cherries; mix well.  Pour into greased and floured pan.

Bake at 350 F. for 55 to 65 minutes or until toothpick inserted in center comes out clean.  Cool loaf in pan on cooling rack 15 minutes; remove from pan.  Cool completely before slicing.  Wrap tightly; store in refrigerator.      1 (16 slice) loaf

 

(Recipe for the Sour Cream Chocolate Chip Date Bread was in Pillsbury Classic Cookbooks, Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts, February, 1990)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe; on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the RECIPE.

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Cinnamon Bun Bread

May 30, 2012 Leave a Comment

Cinnamon Bun Bread

Everyone loves cinnamon rolls.  Why don’t you try this Cinnamon Bun Bread Recipe?  Then let me know how you liked it.

Cinnamon Bun Bread

Cinnamon Bun Bread

Filling:  ¼ cup sugar, 1/3 cup chopped toasted walnuts*, 1 ½ tsp. cinnamon

Bread

1 ¾ cups flour (all-purpose)

1 ½ tsp.  baking powder

¼ tsp. baking soda

¼ tsp. salt

1 cup sugar

¼ cup unsalted butter, softened

1 egg

1 ¼ tsp. vanilla

¾ cup whole milk

Icing: 1 cup powdered sugar, ¼ tsp. vanilla, 1 to 2 Tbsp. whole milk & 3 Tbsp. chopped toasted walnuts*

Heat oven to 350F. Spray 8 x 4 inch loaf pan with cooking spray.  Combine all filling ingredients in small bowl.  Whisk flour, baking powder, baking soda and salt in medium bowl.

Beat 1 cup sugar and butter in large bowl until light and fluffy.  Beat in egg and 1 ¼ tsp. vanilla until smooth and well-blended.  At low speed, beat in flour mixture in 3 parts alternately with ¾ cup milk, beginning and ending with flour mixture.

Spread one-third of batter in pan; sprinkle with half of the filling.  Top with half of the remaining batter, spreading gently.  Sprinkle with remaining filling.  Spread with remaining batter.  Gently run thin knife through batter to swirl.  Bake 50 to 55 minutes or until golden brown and skewer inserted in center comes out clean.  Cool in pan on wire rack 10 minutes.  Remove from pan; cool completely.

Whisk powdered sugar, ¼ tsp. vanilla and 1 Tbsp. of milk in small bowl, adding additional milk for desired consistency.  Drizzle on top of bread and letting drip down sides.  Sprinkle with remaining 3 Tbsp. of walnuts.  TIP:  to toast walnuts, place on baking sheet; bake at 350F. for 6 – 8 minutes.  Cool.

(Recipe from Cooking Club magazine, January 2011 issue)

Hope you enjoyed the Cinnamon Bun Bread Recipe, if so, click “Like”.

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