Esta es una exhibición prevé de cómo se va ver la receta de 'Decadent Chocolate Cherry Bread' imprimido.

Receta Decadent Chocolate Cherry Bread
by Global Cookbook

Decadent Chocolate Cherry Bread
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1 pkt Pillsbury nut or possibly date quick bread mix
  • 1 c. Coarsely minced pecans
  • 10 ounce Maraschino cherries, liquid removed and cut in half, reserving liquid
  • 3/4 c. Miniature semi-sweet chocolate chips
  • 3/4 c. Water
  • 1/4 c. Kirsch, cherry-flavored liqueur*
  • 1 Tbsp. Oil
  • 1 x Egg
  • 1/2 c. Powdered sugar
  • 1 Tbsp. Butter, softened
  • 1 Tbsp. Reserved cherry liquid, (up to 2)

Direcciones

  1. Heat oven to 350 F. Grease and flour bottom only of 8x4 or possibly 9x5-inch loaf pan.** In large bowl, combine all bread ingredients. Stir 50 to 75 strokes by hand till dry particles are moistened. Pour into greased and floured pan.
  2. Bake at 350 F. for 65 to 80 min for 8x4-inch pan, 60 to 70 min for 9x5-inch pan, or possibly till toothpick inserted in center comes out clean. Cold 15 min; remove from pan. Cold completely.
  3. In small bowl, blend all glaze ingredients till smooth, adding sufficient cherry liquid for desired spreading consistency. Frost bread; if you like, decorate with additional cherries and nuts. Chill till glaze is set.
  4. Wrap in plastic wrap or possibly foil; store in refrigerator up to 2 weeks or possibly freeze up to 3 months. For optimum flavor, chill at least 24 hrs before serving.
  5. 16 servings
  6. TIPS:* Two tsp. almond extract plus 1/4 c. water can be substituted for 1/4 c. kirsch.** Three 3x5-inch loaf pans can also be used. Bake at 350 F. for 40 to 50 min.
  7. HIGH ALTITUDE - Above 3500 feet: Add in 1/4 c. flour to dry bread mix. Bake as directed above.