Chocolate Bread

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Servings: 2 loaves
Prep Time: 50 min
Cook Time: 1 hour 15 min
Difficulty: Easy

Ingredients Add to grocery list

Butter, for pans
2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate morsels
1 1/2 cups chopped pecans
Chocolate Butter, recipe follows

Chocolate Butter:
1/2 cup butter, softened
2 tablespoons hot fudge topping

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Directions

Preheat oven to 325 degrees F. Butter and flour (2) 9 by 5-inch loaf pans.

In a large bowl combine the flour, sugar, cocoa, baking powder, and salt. Beat in the milk, oil, eggs, and vanilla at medium-low speed with an electric mixer until combined. Beat in the chocolate morsels and pecans. Spoon the batter evenly into the prepared pans. Bake until a wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. Shield the bread with aluminum foil to prevent excess browning. Let cool in the pans for 10 minutes. Remove the bread from the pans and cool completely on a wire rack. Serve with rich Chocolate Butter, if desired.

Chocolate Butter:

In a small bowl, beat the butter and fudge topping at medium speed with an electric mixer until creamy. Cover, and refrigerate. Let stand at room temperature for 30 minutes before serving.

Show: Paula's Best Dishes Episode: Chocolicious
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Leave a Comment

Reader Comments:

54321

Made some today. Absolutly LOVE IT.

By joshua tessnair on February 15, 2012

54321

Paula, My wife and I both really enjoy your down home cooking and your southern humor that goes along with it. We have tried a lot of you recipies and found them very tasteful and easy to follow. Keep up the good work and thank you.

By Richard Cornelis on August 05, 2011

54321

I made this bread last week for my family and it was amazing. It looked good on TV and was just as good making it at home, well better because we got to taste and smell it cooking! The only thing i did different was that I made one loaf without the nuts. I shared it with friends at work and now Ive printed out 2 copies for them. Thank you Paula for such a great bread. YUM!!!

By Maria Bougher on May 03, 2011

54321

Great recipe very easy to follow.

By Anonymous on November 29, 2010

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