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Chocolate Nut Bread

 

 

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Chocolate Nut Bread


 Fannie Farmer Cookbook

by Marion Cunningham, 1996, Random House

“There’s a difference between chocolate bread and chocolate cake:
chocolate bread is more dense and less sweet than a cake, and doesn’t
need any frosting – although it’s delicious spread with softened butter
or cream cheese.”

3 ounces (3 squares) unsweetened chocolate
8 tablespoons (1 stick or 1/2 cup) butter, softened
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup sugar
2 eggs, slightly beaten
1 cup milk
2 teaspoons vanilla extract
1/2 cup chopped nuts

Preheat the oven to 350 degrees F. Grease and flour two 8 1/2 x
4 1/2 x 2 1/2-inch loaf pans. Melt the chocolate and butter together
in a small pan over low heat; set aside to cool.
Stir and toss together the flour, baking powder, baking soda, and salt.
Place the sugar, eggs, milk, vanilla and nuts in a large mixing bowl and
beat them together until blended. Add the combined dry ingredients and
the chocolate mixture and beat just until the batter is smooth.
Divide the batter evenly between the prepared pans and bake for about
45 minutes, or until a broom straw [or toothpick] inserted in the center
of a loaf comes out clean. Remove from the oven, and let cool  in the
pans for about 5 minutes, then turn out onto a rack to cool completely.
 

Featured Archives Recipes:
Marion Cunningham's Carrot Bread
Marion Cunningham's Cinnamon Butter Puffs
Marion Cunningham's Raw Apple Muffins
White Chocolate Cranberry Quick Bread
 

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