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Home > Recipes > Cheery Cranberry Chocolate Chip Bread

Cheery Cranberry Chocolate Chip Bread Recipe

Cheery Cranberry Chocolate Chip Bread
  • Beginner

Find Similar Recipes:

Breads x Beginner x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x
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Prep Time:
20 Minutes
Skill Level:
Beginner

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 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.

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  • 4 stars

    12/1/2008

    Moist and delicious, with tartness from the cranberries and sweetness from the chocolate chips. It's amazing!

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