Recipe: Cheery Cranberry Chocolate Chip Bread with Cocoa Drizzle Glaze

This is baked in mini-loaf pans, but I don't see why you couldn't make it in soup cans instead.

Cheery Cranberry Chocolate Chip Bread

Ingredients:
3/4 cup orange juice
1/2 teaspoon salt
COCOA DRIZZLE GLAZE (recipe follows)
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
1 cup fresh or frozen cranberries, coarsely chopped
2 tablespoons shortening
2 teaspoons freshly grated orange peel
1 cup sugar
1/2 cup pecan pieces
1/2 teaspoon baking soda
1 egg, slightly beaten
2 cups all-purpose flour
1 1/2 teaspoons baking powder

Heat oven to 350F. Grease and flour three 5-3/4x3-1/4x2-inch miniature loaf pans.

Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.

Stir together flour, sugar, baking powder, baking soda and salt in large bowl; with pastry blender, cut in shortening until mixture resembles coarse crumbs. Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans.

Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely. Drizzle COCOA DRIZZLE GLAZE over top. 3 loaves.


COCOA DRIZZLE GLAZE

1 tablespoon butter or margarine
1 tablespoon HERSHEY'S Cocoa or HERSHEY'S Dutch Processed
Cocoa
1 tablespoon water
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

Microwave butter in small microwave-safe bowl at HIGH (100%) 20 to 30 seconds until melted. Stir in cocoa and water. Microwave at HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred. Do not boil.

Gradually add powdered sugar and vanilla, beating with whisk until smooth. If necessary, add additional water, a few drops at a time, until of desired consistency. About 1/4 cup glaze.