Mississippi Mud Bread


4 mini loaves

Bread Ingredients

2 large eggs
1/2 cup butter or margarine, room temperature
3/4 cup granulated (white) sugar
1/2 cup milk
1/2 cup sour cream
3/4 cup semi-sweet chocolate chips, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
4 teaspoons instant coffee
1/2 cup chopped toasted almonds

Chocolate Coffee Glaze Ingredients

1/2 cup semi-sweet chocolate chips, melted
3 tablespoon butter or margarine, melted
1 teaspoon instant coffee
3 tablespoon chopped toasted almonds


Preheat oven to 325°F (163°C). Grease four mini loaf pans with cooking spray.

In a mixing bowl, beat together the eggs, butter, sugar, milk and sour cream until well blended. Beat in melted chocolate and vanilla. Combine the flour, baking powder, baking soda, coffee and almonds. Add dry ingredients to chocolate mixture; stir until dry ingredients are just moistened. Divide batter between the prepared loaf pans.

Bake for 45 to 50 minutes or until cake tester inserted in middle comes out clean. Cool 5 to 10 minutes. Remove from pan. Place on cooling rack to continue cooling.

Stir together the chocolate chips, melted butter, coffee and almonds until blended. Drizzle over cooled bread.

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