Best 6 Saskatchewan Chocolate Spice Bread Recipes

AMISH FRIENDSHIP CHOCOLATE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans.
• Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.

CHOCOLATE STAR BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper.
• Roll a can of dough into a round about ⅛ inch thick. Use a 10-inch (25cm) dish or pan to make a circle outline in the dough, pressing into the dough but not cutting all the way through. Spread a layer of chocolate hazelnut spread over the dough.
• Repeat with 2 more cans of dough, so you have 3 frosted layers, then stack on top of the first. Roll out the remaining can of dough and lay on top of the last frosted layer.
• Using the same pan, cut the excess dough around the edges so you are left with a 10-inch round.
• Place a cup or mason jar in the center of the circle, then use a sharp knife to cut the dough into 16 equal parts or "petals", leaving the center intact.
• Next, twist 2 petals away from each other, pull them out a bit past other petals and tuck them under themselves, pinching the seams. Repeat with the rest of the petals.
• Brush the star bread with the beaten egg, then transfer to the prepared baking sheet.
• Bake for 40 minutes, or until bread is browned and baked through.
• Let cool for 5 minutes before serving.
• Enjoy!

SASKATCHEWAN CHOCOLATE SPICE BREAD

Steps:

• Lightly grease loaf pan with a little unsalted butter, then line the bottom of the pan with parchment or wax paper cut to fit; butter the paper as well.
• Position a rack in the middle level of the oven; preheat to 350°F.
• Combine the flour, cocoa, baking powder, salt and spices in a bowl or on a large piece of parchment or wax paper.
• Whisk the eggs in a large bowl to break them up, then whisk in both sugars.
• Whisk for a minute, or until the mixture lightens, then whisk in the 5 tablespoons of butter and the sour cream.
• Add the flour mixture to the egg mixture all at once; gently whisk until smooth.
• Scrape the batter into the prepared pan and smooth out the top, pushing the batter evenly into the corners.
• Bake on the middle oven rack for 35 to 40 minutes, until the bread has risen and a toothpick or a narrow-bladed knife inserted into the center of the bread emerges clean.
• Transfer the pan to a wire rack to cool for 5 minutes, then unmold the bread and let it cool completely on the rack. When ready to serve, transfer to a cutting board.

DUTCH SPICE BREAD

Steps:

• In a bowl, combine corn syrup, brown sugar and egg; mix well. Combine dry ingredients; add to the egg mixture alternately with milk and mix well. Pour into a greased waxed paper-lined 9x5-in. loaf pan. Bake at 325° for 80-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack to cool completely. Wrap and let stand for 24 hours before slicing.

SPICED CHOCOLATE BREAD PUDDINGS

Steps:

• Butter insides of eight 1-cup ovenproof cups. Bring 2 cups cream, the milk, cinnamon sticks, chiles, and vanilla bean and seeds to a simmer over medium-high heat. Remove from heat, cover, and let stand for 30 minutes.
• Place milk chocolate and bittersweet chocolate in a heatproof bowl. Return cream mixture to a simmer, then strain over chocolate, discarding solids. Gently stir until smooth.
• Whisk egg yolks, granulated sugar, and salt in a medium bowl until pale and thick. Whisking constantly, add chocolate mixture in a slow, steady stream. Whisk in bourbon.
• Place challah or brioche in a large bowl, pour in chocolate custard, and gently fold until combined. Let stand for 30 minutes, stirring and pressing down bread occasionally to submerge.
• Preheat oven to 350 degrees. Divide bread and custard among prepared cups. Sprinkle generously with raw sugar.
• Place cups in a roasting pan, and add enough boiling water to reach halfway up sides of cups. Carefully transfer to oven, and bake until puddings are just set, 25 to 30 minutes. Transfer cups to a wire rack, and let cool for 15 minutes.
• Just before serving, beat remaining 1 cup cream with the sour cream and confectioners' sugar until soft peaks form. Top each bread pudding with a dollop of whipped cream, and garnish with ground cinnamon and chocolate curls.

SPICED CHOCOLATE-ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Blend sugar and oil together in a mixing bowl. Beat in eggs and vanilla; add grated zucchini. Stir in flour, cocoa powder, cinnamon, baking soda, nutmeg, salt, baking powder, and allspice. Hand mix in chocolate chips and nuts. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 50 minutes.