Cheery Cranberry Chocolate Chip Bread

Cheery Cranberry Chocolate Chip Bread

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories170
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium115 mg5% DV
Total Carbohydrates27 g9% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein2 g
Vitamin A0% DV
Vitamin C8% DV
Calcium0 mg2% DV
Iron6% DV
  Amount Per Serving % DV *
Calories170
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium115 mg5% DV
Total Carbohydrates27 g9% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein2 g
Vitamin A0% DV
Vitamin C8% DV
Calcium0 mg2% DV
Iron6% DV
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 cup fresh or frozen cranberries , coarsely chopped
  • 1/2 cup pecan pieces
  • 2 teaspoons freshly grated orange peel
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons shortening
  • 3/4 cup orange juice
  • 1 egg , slightly beaten
  • COCOA DRIZZLE GLAZE (recipe follows)

Directions

  • 1. Heat oven to 350°F. Grease and flour three 5-3/4x3-1/4x2-inch miniature loaf pans.
  • 2. Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.
  • 3. Stir together flour, sugar, baking powder, baking soda and salt in large bowl; with pastry blender, cut in shortening until mixture resembles coarse crumbs. Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans.
  • 4. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely. Drizzle COCOA DRIZZLE GLAZE over top. 3 loaves.
  • COCOA DRIZZLE GLAZE
  • 1 tablespoon butter or margarine
  • 1 tablespoon HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK
  • Cocoa
  • 1 tablespoon water
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1. Microwave butter in small microwave-safe bowl at MEDIUM (50%) 20 to 30 seconds until melted. Stir in cocoa and water. Microwave at MEDIUM 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred. Do not boil.
  • 2. Gradually add powdered sugar and vanilla, beating with whisk until smooth. If necessary, add additional water, a few drops at a time, until of desired consistency. About 1/4 cup glaze.
Ingredients sitting on a table

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