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Chocolate Marbled Walnut Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

This is a medium-sized loaf with a fine crumb and swirl of dark chocolate beautifully marbled throughout. Make sure to use a light crust setting, if possible, so the chocolate chips on the outside surface of the loaf don't burn.

At a glance

Prep
Bake
Total
Yield
one 1 1/2 pound loaf
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Place all of the ingredients except the chocolate chips and walnuts into the pan of your bread machine. Program the machine for raisin bread, if possible.
  2. Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough's consistency with additional water or flour.
  3. Add the chips and nuts at the signal; or, if you have no raisin bread cycle, add them about 3 minutes before the end of the second kneading cycle.
  4. Store for up to 5 days, well-wrapped at room temperature, or freeze for up to 3 months.

Nutrition Information

  • Serving Size 65g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 168
  • Calories from Fat
  • Total Fat 5.3g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 2mg
  • Sodium 202mg
  • Total Carbohydrate 20g
  • Dietary Fiber 2g
  • Sugars 6g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.