Mom’s Chocolate Bread
My mom made this divine chocolaty bread only for holidays or special requests, but it makes any old morning even better. I always think of our family when I smell it baking. —Rachel Rhodes, Bedford, Pennsylvania
Ingredients
- 4 tablespoons sugar, divided
- 3 tablespoons all-purpose flour
- 1 tablespoon cold butter
- 1 to 3 tablespoons ground cinnamon
- 1 tube (8 ounces) refrigerated crescent rolls
- 2/3 cup semisweet chocolate chips
- 1 tablespoon butter, melted
Reviews
I made this bread, it was burnt (I used the temp. on the recipe), wayyyy too much cinnamon and chocolate, and it didn't rise or fill my pan. I didn't read the reviews until after I made it. I don't recommend making this bread unless you change the recipe entirely.
I made this from the Feb/March 2016 magazine. I wish had checked online first so I would have made the suggested changes. Good bones and flavor but too much cinnamon for our taste. I had thought I had done something wrong when it didn't raise. I will make again with changes.
I have made this recipe 3 times. The first time I made as written so I could probably judge it. After that I made changes which I felt made it much better. I will probably submit the changes as a separate recipe. As written it is just ok... sort of. I ended up drastically reducing the cinnamon (using teaspoons instead of tablespoons), decreasing the cooking temperature to 350, decreasing the amount of chocolate, swapping some sugar for brown sugar, and adding walnuts. I used the can of crescent roll dough that just comes out as a sheet, so I didn't have to press it together. I think this recipe has good bones and, with some changes, we really enjoy it! I highly recommend decreasing the cinnamon at the very least.
This recipe is pretty good. I like it because it is quick to make and I always have these ingredients on hand. The only problem I had was the bread got to hard and was difficult to slice. So, next time I will lower the temperature. A note to those that complained about the recipe calling for to much cinnamon. The recipe states 1 to 3 TBS. so that is an individual preference. I used 2 TBS. and the flavor was delicious.
So good :) reminds me of what my mom used to make for Christmas. Ever time I add more cinnamon and I want more! (Can you have too much?) :P
I like the combination of cinnamon and chocolate, but I found this bread was too dry. I made a second one and reduced the oven temperature to 350 and baked it less time (25 minutes), and it was a little better.
Terrible toooo... much cinnamon, usually I double cinnamon in recipes, wish I would have trusted my gut on this and used 3 tsp. instead. Also I wish I would have used mini chocolate chips and cut down to 1/2 cup another thing I usually add extra of.
Easy and tasty.
I just made Mom's chocolate bread with my granddaughter because it reminded me of babka. Yes, it's got a lot of chocolate. Yes, it's got a lot of cinnamon. That's what what we loved about this. You can always cut the amounts down but we loved it just the way it's written.
This was terrible. My husband was the only one of the 4 of us who liked it enough to eat it but he complained that it was weird. I tossed half of it out. I did not add all for the cinnamon sugar mixture that the recipe called for because it was clearly too much. I used about 2/3s of it and it was still way too much.