Marbled Chocolate Tea Bread
Indulge in the perfect blend of elegance and flavor with this Marbled Chocolate Tea Bread, a delightful treat that's as visually stunning as it is delicious. Combining a tender vanilla base with rich swirls of chocolate, this recipe creates a moist, buttery loaf that's perfect for enjoying with your favorite cup of tea or coffee. The secret to its marbled perfection lies in carefully swirling the cocoa-enhanced batter with the classic vanilla batter, creating a charming pattern in every slice. With just 20 minutes of prep time and a simple bake, this tea bread is an ideal choice for brunches, afternoon tea, or even as a thoughtful homemade gift. It’s deliciously versatile on its own or paired with a spread of butter, cream cheese, or a dusting of powdered sugar for an extra touch of sweetness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Hot water
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined.
In a small bowl, mix the unsweetened cocoa powder and hot water to make a smooth paste.
Divide the batter evenly into two bowls. Mix the cocoa paste into one of the bowls to create the chocolate batter.
Spoon the plain and chocolate batters alternately into the prepared loaf pan to create a layered effect. Using a butter knife, gently swirl the batters together to create a marbled pattern. Do not overmix.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the tea bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or with a spread of butter or cream cheese for an extra indulgent treat.
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1495 mg | 65% | |
| Total Carbohydrate | 404.1 g | 147% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 210.2 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 356 mg | 27% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
