From Carver, Massachusetts, Dorothy Bateman reveals, "Applesauce is the secret ingredient that makes this cake-like loaf so moist. It's a success whenever I serve it."
Featured In: 18 Recipes for Rum Lovers
- 1/2 cup applesauce
- 1/3 cup shortening
- 2 eggs
- 1/3 cup water
- 1-1/4 cup sugar
- 1-1/2 cups all-purpose 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
- 1/3 cup chopped walnuts
- 1/2 cup confectioners' sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- Pinch salt
- In a bowl, combine applesauce, shortening, eggs, water and sugar; beat on low speed for 30 seconds. Combine dry ingredients; add to applesauce mixture. Beat on low for 30 seconds. Beat on high for 2-1/2 minutes, scraping bowl occasionally. Fold in the chocolate chips and nuts. Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread. Yield: 1 loaf.
Originally published as Chocolate Tea Bread in Taste of Home February/March 1997, p18
Reviews for Glazed Chocolate Tea Bread
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Reviewed Dec. 19, 2009
"One of my favorites to make in small loaves and give to our neighbors at Christmastime"
Reviewed Oct. 16, 2009
"I make muffins instead of bread, they are soooo good. I make them a lot."