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Choco-Cherry Bread

Choco-Cherry Bread recipe
photo by:kraft
This Choco-Cherry Bread looks complicated—but it's as easy as spreading frozen bread dough with fruit, nuts and chocolate pudding and baking 'til golden.
20 min
2 hr 45 min
18 servings

What You Need

Tbsp.  butter or margarine, softened
pkg.  (3 oz.) JELL-O Chocolate Instant Pudding, divided
loaves  (1 lb. each) frozen bread dough, thawed
Tbsp.  butter or margarine, melted
cup  dried cherries
cup  chopped PLANTERS Pecans
Tbsp.  powdered sugar

Make It


MIX butter and 2 Tbsp. dry pudding mix until blended. Refrigerate until ready to use.


ROLL out 1 loaf of dough into 14x8-inch rectangle on work surface sprinkled with 1 Tbsp. dry pudding mix; brush with 1 Tbsp. butter. Sprinkle with 1/4 cup each of the remaining dry pudding mix, cherries and nuts; roll up, starting at one long side. Place, seam-side down, on parchment-covered baking sheet. Repeat with remaining dough and toppings.

COVER with plastic wrap. Let rise in warm place 45 min. or until doubled in volume.

HEAT oven to 350°F. Discard plastic wrap from dough. Bake dough 20 to 25 min. or until golden brown. Cool on baking sheet 5 min.; remove to wire rack. Cool completely. Sprinkle Bread with powdered sugar. Serve with Chocolate Butter.

Kraft Kitchens Tips

Prepare as directed, using 2 cans (13.8 oz. each) refrigerated pizza dough instead of the frozen bread dough, and eliminating the rising step. Heat oven to 400ºF. Bake bread 15 to 17 min. or until golden brown. Continue as directed. Makes 12 servings.
Special Extra
Instead of sprinkling the baked bread with the powdered sugar, top with an easy glaze. Just mix 1 cup powdered sugar with 5 tsp. milk until blended. (If necessary, stir in up to 1 additional teaspoon milk until glaze is of desired consistency.) Drizzle over cooled bread. Let stand until glaze is set.
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