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Chocolate Nut Loave

  • Prep Time: 20 Minutes (Total Time: 2 Hours 15 Minutes)
  • Serving Size: 32
  • 2-1/4 cups Flour
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 cup (2 sticks) Butter, Softened
  • 2 cups Sugar
  • 5 Eggs
  • 3 Squares BAKER'S Unsweetened Baking Chocolate, Melted, Cooled Slightly
  • 2 teaspoons Vanilla
  • 1/2 cup Finely Chopped PLANTERS Pecans
  • 1/2 cup Dried Cranberries
  • 1 cup Buttermilk
  • PREHEAT oven to 350°F. Grease and flour two 9x5-loaf pans. Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in chocolate and vanilla. Add flour mixture alternately with the buttermilk, beating after each addition until well blended. Stir in pecans and cranberries.

    SPREAD evenly into prepared pans.

    BAKE 50 to 55 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.. Cut each loaf into 16 slices.

    KRAFT KITCHENS TIPS

    Make Ahead:

    After breads are completely cooled, wrap in plastic wrap and place in freezer-weight resealable plastic bags. Freeze up to 1 month.

    RECIPE COURTESY OF KRAFT FOODS