CHOCOLATE TEA BREAD

 

The applesauce is the secret ingredient that helps make this Chocolate Tea Bread so moist. I also substituted some chocolate/mint chips for the semi-sweet chocolate chips and they gave the bread an amazzing mint taste.

I made the bread for PWUMC Cafe Treats at church. I thought it was a nice change from mini-muffins, bars, and cookies. Because I made a large loaf instead of several mini-loaves which is what I usually do, I cut it in slices and then cut the slices in half. Worked out great and gave me enough for a decent amount to offer.

I think I will make it again but make the mini-loaves so we can enjoy it at home. I can freeze two of the loaves and then eat the other one. Later I can get another loaf out to enjoy. Just wrap in foil well and then store in a freezer ziplock bag in the freezer, if you do the same thing. Check the loaves starting at 45 minutes.

PRINT RECIPE.

CHOCOLATE TEA BREAD

1/2     cup applesauce

1/3     cup shortening

2        eggs

1/3     cup water

1         cup sugar

1-1/2  cups flour

1/3     cup baking cocoa

1         teaspoon baking soda

3/4    teaspoon salt

1/4     teaspoon baking powder

1         cup (6 ounces) semisweet chocolate chips (I used some chocolate mint chips that I used.)

1/3     cup chopped walnuts, optional

Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 x 3 - inch loaf pan. (Do not skip the flour.) Set aside.

In a mixing bowl, combine the applesauce, shortening, eggs, water, and sugar;

beat on low speed for 30 seconds.

Combine the dry ingredients with a whisk and

add to the applesauce mixture.

Beat on low for 30 seconds.

Increase the speed of the mixer to high and beat for 2-1/2 minutes, scraping the sides of the bowl occasionally.

Fold in the chocolate chips and nuts, if you are using the latter.

Pour into prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes before removing to a wire rack to cool completely. (Run a knife around the inside edges of the bowl to help loosen.)

I wrapped it in foil overnight. The next morning I cut it in slices and then cut the slices in half to make serving sizes for the Cafe Treats.