Red Velvet Mini Loaves
Red Velvet Mini Loaves
The red color shines in this rich chocolate tea bread.
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20 min
Prep Time
1 hr 35 min
Total Time
24
servings Ingredients
Bread
12 cup water
2 (1-ounce) squares bittersweet or semi-sweet baking chocolate
1 cup firmly packed brown sugar
12 cup Land O Lakes® Butter, softened
1 teaspoon vanilla
12 cup sour cream
1 tablespoon red food color
1 12 cups all-purpose flour
1 teaspoon baking soda
12 teaspoon salt
Glaze
1 cup powdered sugar
1 tablespoon Land O Lakes® Butter, softened
12 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.
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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.
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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.
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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.
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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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