Red Velvet Mini Loaves

Name: Red Velvet Mini Loaves
Prep time: 20 min
Total time: 1 h 35 min
Yield: 24 servings
Ingredients: Bread; 1/2 cup water; 2 (1-ounce) squares bittersweet or semi-sweet baking chocolate; 1 cup firmly packed brown sugar; 1/2 cup Land O Lakes® Butter softened; 2 large Land O Lakes® Eggs; 1 teaspoon vanilla; 1/2 cup sour cream; 1 tablespoon red food color; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; Glaze; 1 cup powdered sugar; 1 tablespoon Land O Lakes® Butter softened; 1/2 teaspoon vanilla; 4 to 5 teaspoons milk

The red color shines in this rich chocolate tea bread.

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20 min

Prep Time

1 hr 35 min

Total Time

servings

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Ingredients

Bread

¹/₂ cup water

2 (1-ounce) squares bittersweet or semi-sweet baking chocolate

1 cup firmly packed brown sugar

¹/₂ cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

1 teaspoon vanilla

¹/₂ cup sour cream

1 tablespoon red food color

1 ¹/₂ cups all-purpose flour

1 teaspoon baking soda

¹/₂ teaspoon salt

Glaze

1 cup powdered sugar

1 tablespoon Land O Lakes® Butter, softened

¹/₂ teaspoon vanilla

4 to 5 teaspoons milk

How to make

STEP 1

Heat oven to 350°F. Grease bottoms only of 3 (5 3/4x3-inch) mini loaf pans; set aside.
STEP 2

Combine water and baking chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, until chocolate is melted. Remove from heat; cool to room temperature.
STEP 3

Combine brown sugar, 1/2 cup butter, eggs and 1 teaspoon vanilla in bowl. Beat at medium speed until creamy. Add chocolate mixture, sour cream and red food color. Continue beating until well mixed. Add all remaining bread ingredients; beat at low speed until mixture is smooth.
STEP 4

Spoon batter evenly into prepared loaf pans. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove to cooling rack. Cool completely.
STEP 5

Combine all glaze ingredients except milk in bowl. Beat at medium speed, adding enough milk for desired spreading consistency. Spread glaze over cooled bread.

Tip #1

- To make ahead, do not glaze bread. After cooling, wrap bread tightly in plastic food wrap. Place in resealable plastic freezer bag; freeze up to 2 months. Thaw at room temperature. Glaze just before serving.

Tip #2

- If you are using glass or dark pans, reduce oven temperature by 25°F. Check for doneness at minimum bake time.

150 Calories

6 Fat (g)

30 Cholesterol (mg)

150 Sodium (mg)

22 Carbohydrates (g)

0 Dietary Fiber

2 Protein (g)

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