Bread:
2 1/2 cups flour
2 teaspoons baking soda
1/2 cup cocoa1 cup sugar
1/2 teaspoon salt1
1/4 cups milk1 egg
1/2 dash butter, melted
3/4 cup walnuts, chopped
Sauce:
1 jar Crosse & Blackwell® Guava Jelly
2 cups fresh raspberries
Directions
- Preheat oven to 350°F.
- Grease and flour two 9”x5” loaf pans.
- In a large bowl, stir together flour, soda, cocoa, sugar and salt.
-In a smaller bowl, stir together milk, egg and butter.
- Combine mixtures until just blended; stir in walnuts.
- Pour into prepared pan.
- Bake for 1 hour or until toothpick inserted in center comes out clean.
- Allow to cool 30 minutes before removing from pan.
- To serve slice warm bread and place on a small dessert plate.
- Spoon Raspberry Sauce over bread and around plate.
- For sauce, melt Guava Jelly; add fresh raspberries. Spoon warm sauce over Chocolate Tea Bread.
- Preheat oven to 350°F.
- Grease and flour two 9”x5” loaf pans.
- In a large bowl, stir together flour, soda, cocoa, sugar and salt.
-In a smaller bowl, stir together milk, egg and butter.
- Combine mixtures until just blended; stir in walnuts.
- Pour into prepared pan.
- Bake for 1 hour or until toothpick inserted in center comes out clean.
- Allow to cool 30 minutes before removing from pan.
- To serve slice warm bread and place on a small dessert plate.
- Spoon Raspberry Sauce over bread and around plate.
- For sauce, melt Guava Jelly; add fresh raspberries. Spoon warm sauce over Chocolate Tea Bread.
Tip
Puree sauce for a smoother texture.
Puree sauce for a smoother texture.
Tip
Freeze the 2nd loaf for a quick and easy impromptu dessert.
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