CHOCOLATE SWIRL SCONE LOAF
Make and share this Chocolate Swirl Scone Loaf recipe from Food.com.
Provided by katew
Categories Scones
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 180 C.
- Place flour and sugar in bowl, mix to combine.
- Add butter and rub into flour till like breadcrumbs.
- Make a well in the centre and pour in milk.
- Gradually mix in milk with a knife till just combined.
- Turn out onto a lightly floured surface, gently bring dough together.
- Roll out to 18cms x 24 cms, sprinkle with chocolate.
- Roll up to enclose, place in a loaf pan 19cms x 9cms.
- Brush with extra milk, bake 30 minutes.
- Cool in tin 5 minutes the turn onto rack, slice to serve.
Nutrition Facts : Calories 350.1, Fat 15.3, SaturatedFat 9.3, Cholesterol 17.1, Sodium 62.3, Carbohydrate 50.9, Fiber 4, Sugar 9.4, Protein 7.7
PUMPKIN CHOCOLATE LOAF
These tender chocolate loaves with hints of pumpkin and spice have been a favorite of mine for years. Slice them up for snack time or dessert. -Kathy Gardner, Rockville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 loaves.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, cinnamon, cloves and nutmeg. In another large bowl, whisk the eggs, pumpkin, oil, chocolate and vanilla. Stir into dry ingredients just until moistened. Fold in chips. , Transfer to three greased 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Wrap and freeze for up to 6 months.
Nutrition Facts : Calories 190 calories, Fat 9g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 125mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 2g fiber), Protein 2g protein.
CHOCOLATE-HAZELNUT SWIRL BREAD
Homemade breads are my favorite goodies to give. After delivering these lovely loaves to friends and family one Christmas, people kept asking me for the recipe. I was happy to share it! -Nancy Tafoya, Fort Collins, Colorado
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (12 slices).
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with sour cream., Pour half of the batter into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle two-thirds over the batter. Top with remaining batter. Sprinkle with remaining topping; press down lightly. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 318 calories, Fat 15g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 286mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
CRISSCROSS SCONE LOAF
des moines register 8 april 1955 it says add glamour to your easter breakfast and the loaf looks braided very pretty the instructions dont look helpful on how they did it.this is the blurb, love the old recipes lol" "crisscross scone loaf is a glamorous dish to serve for easter breakfast.it requires no more mixing than biscuits and bakes in a half hour.when the cinnamon sugar aroma permeates the house,second calls for breakfast become unnecessary .a platter of fried eggs with crisp bacon slices will round out your menu .if family members have their own ideas as to how they want their eggs cooked ,serve cool glasses of orange pineapple juice to stave off hunger pangs while you comply with their wishes.honest to goodness that was the intro.
Provided by Dienia B.
Categories Quick Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- sift flour,baking powder ,salt 1/4 c sugar.
- in mixing.
- bowl
- cut in shortening
- combine egg and milk,beat.
- add to dry ingredients
- mix.
- turn out onto floured board
- knead a minute
- roll out to 1/4 " rectangle 7.
- brush with melted butter
- sprinkle with cinnamon sugar
- roll up like jelly roll.
- seal edges.
- cut 14 equal slices.
- flatten each piece cut side down.
- with palm of your hand.
- have bread pan well butttered.
- arrange pieces on end,in zigzag fashion
- for a thicker crust ,pour melted butter over top sprinkle with cinnamon sugar bake in preheated hot 400 degree ovenfor 25 30 minutes.
- turn pan on its side on cake rack.slide bread out.
Nutrition Facts : Calories 2306.4, Fat 105.3, SaturatedFat 64, Cholesterol 452.8, Sodium 4382.4, Carbohydrate 306.3, Fiber 9.6, Sugar 100.8, Protein 38.6
GERMAN CHOCOLATE SWIRL LOAF
Yield 10
Number Of Ingredients 7
Steps:
- Flatten loaf into a 7x11-inch rectangle. Sprinkle with sugar, coconut, chocolate chips and pecans to within 1/2-inch of edges. Roll up tightly, jelly roll style, starting with a short end. Be careful not to stretch the dough. Sprinkle sugar crystals and additional coconut over loaf if desired. Place loaf, seam side down, in a well sprayed 8 1/2x4 1/2x2 1/2-inch bread pan. Cover with sprayed plastic wrap and let rise until 1-inch over top of pan. Remove wrap and bake at 350°F 35 minutes. To prevent over browning, cover with foil last 10 minutes of baking.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE CINNAMON BREAD
Make and share this Chocolate Cinnamon Bread recipe from Food.com.
Provided by hannahactually
Categories Quick Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Grease two 9 x 5 x 3-inch loaf pans and line bottom of pans with parchment paper.
- Chocolate Batter: in bowl of electric mixer, cream together butter and sugar with paddle attachment on medium speed, until light and creamy about 5 minutes.
- Beat in eggs, one at a time, beating until each egg is completely incorporated before adding the next and scraping down sides of bowl several times.
- Meanwhile, in medium bowl, sift together flour, cocoa, cinnamon, salt, baking powder and baking soda.
- In another bowl, whisk together buttermilk, water and vanilla.
- With mixer on low speed, alternately add flour mixture and buttermilk mixture to butter, beginning and ending with flour and beating just until blended.
- Divide batter between the two pans, shake pans to even tops and set aside.
- Cocoa Spice Sugar Crust: in another small bowl, whisk together sugar, cinnamon, cocoa, ginger and cloves.
- Sprinkle surfaces of both batters with decorating sugar.
- Sprinkle with cocoa sugar mixture, dividing evenly.
- Bake until toothpick inserted in center comes out clean, about 45 to 50 minutes.
- Let cool completely, run thin knife around sides to release breads and remove from pans.
Nutrition Facts : Calories 425.1, Fat 20, SaturatedFat 12.1, Cholesterol 104.5, Sodium 239, Carbohydrate 61, Fiber 3, Sugar 44.7, Protein 5.6
CRANBERRY SWIRL LOAF
This is a beautiful swirl bread with a yummy topping! I got this from TOH. We loved it!! I make this with my KitchenAid. I'm sure you could make the dough in the bread machine if you wanted, too.
Provided by SweetsLady
Categories Yeast Breads
Time 1h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 16
Steps:
- In large mixing bowl, combine 1 cup flour, sugar, yeast and salt. In saucepan, heat water, milk, and butter to 120-130 (I did this in the microwave). Add to dry ingredients, beat until combined. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface, knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- For filling, combine cranberries, brown sugar, and water in small saucepan. Cook over medium heat until berries pop, about 15 minutes. Remove from heat, stir in butter, walnuts, and lemon juice. Cool.
- Punch dough down. Turn onto a lightly floured surface; roll into a 20-in. x 10-in. rectangle. Spread cooled filling to within 1/2 inches of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a zigzag pattern in a greased 9-in. x 5-in. x 3-in. loaf pan.
- For topping, combine flour and sugar in a small bowl; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with topping. Cover and let rise until doubled, about 40 minutes. Bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. Cool in pan for 10 minutes then carefully remove from pan to a wire rack to cool.
Nutrition Facts : Calories 280.6, Fat 11.9, SaturatedFat 5.7, Cholesterol 22.6, Sodium 175.2, Carbohydrate 39.5, Fiber 1.8, Sugar 12.7, Protein 4.8
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