Chocolate Cashew Bread

With residual holiday spirit, I bring you this quick bread. I have been quite absent from here and shamefully still have a bit of catching up to do. This bread was one of the treats I gave in holiday gift boxes. Sad, I know, that I’m just now getting around to this. In my defense, there was our trip to New York, after which I came home sick for about a week. Baking was just out of the question in my medicated haze.

Anyway, this recipe comes from my stack of holiday magazines. This particular magazine, Better Homes and Gardens Christmas Baking, also brought us Cinnamon Swirl Bread this holiday season. I really liked this bread. Cashews are one of my favorites, although I don’t bake with them much. I did find that the bread was best served warm. It tended to seem a bit dry otherwise.

Chocolate Cashew Bread is a sweet, nutty quick bread perfect for your next coffee break. - Bake or Break

I made these into mini loaves for gift-giving purposes. If you make them small, be sure to cut back the baking time so they don’t overbake.

Again, I apologize for the holiday throwback recipe. It is a good recipe, though, and I wanted to share it. I’ve not baked the first thing in this new year, but I do plan to remedy that soon. I received a big stack of cookbooks for Christmas, and I’m very anxious to delve into them all.

Chocolate Cashew Bread

Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: one 8"x 4" loaf or 4 mini loaves

Chocolate Cashew Bread


  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup milk
  • 1/2 cup cooking oil
  • 1 & 1/3 cups semisweet chocolate chips
  • 1 cups chopped cashews


Preheat oven to 350°. Spray/grease the bottom and sides of an 8″x4″x2″ loaf pan or mini loaf pans.

In a large bowl, whisk flour, sugar, baking powder, and salt. Set aside.

In a separate bowl, beat egg with a fork. Stir in milk and oil.

Create a well in the dry ingredients, and add the wet ingredients all at once. Stir just until moistened. Do not overmix. Add 1 cup of chocolate chips and the cashews.

Pour batter into pan and spread evenly. Bake for about 50 minutes or until done.

Cool in pan on wire rack for 10 minutes. Then, remove from pan to cool completely on rack.

Melt the remaining 1/3 cup of chocolate chips and drizzle the top of the bread.


Recipe adapted from Better Homes & Gardens.

Don't miss a recipe! Sign up for free email updates.


  1. rachel January 29, 2007 Reply

    Make no apologies! I don’t see this as holiday related at all, just sort of wintery.

  2. Abby January 29, 2007 Reply

    Glad to see you back.

    All of my cookie recipes were posted after Christmas! So no worries by me.

  3. Natalia January 29, 2007 Reply

    That looks so cute and delicious! I love to get, and give, food presents for the holidays. When you can eat your present, and it tastes good too, it’s always a delicious thing!

  4. Patricia Scarpin January 30, 2007 Reply


    No apologies – we should thank you for posting so many delicious recipes. I made your cinnamon swirl cookies and they were wonderful – my husband took some to work and people almost killed each other for more… lol

    I want to try more of your recipes and this quick bread goes now to my to do list.

    Tks for sharing!

  5. Brilynn January 30, 2007 Reply

    Cashews are my favourite and I don’t see people baking with them nearly enough, looks great!

  6. Kristen January 30, 2007 Reply

    Welcome back! Hey… you have a life outside of blogging? You deserve a break, but I’m glad you are back!

  7. Ellie January 31, 2007 Reply

    Oh my god – my hips say no but my mouth says YES!!

  8. gilly January 31, 2007 Reply

    Welcome back – don’t worry about posting holiday treats – these deserve to be showcased year round!
    I love the mini loaves!

  9. Nicole February 1, 2007 Reply

    Jennifer, Jennifer, Jennifer. Please don’t ever apologize for posting something so yummy! Welcome back, you were missed!

  10. Freya February 1, 2007 Reply

    This looks so good! This is my first time on your blog and it definitely will not be my last!

  11. Jennifer February 2, 2007 Reply

    I made this bread last night, in mini loaves and it came out really good. I used a leftover tin of roasted, salted cashews and left off the chocolate drizzle on the top (it would have been good, but I was being lazy). It made four mini loaves and they took around 25 minutes to cook.

  12. Ari (Baking and Book February 2, 2007 Reply

    What lucky folks who recieved this bread as holiday gifts! I’m glad you’re feeling better and no worries about being “behind.” I’ve been back from Israel for weeks now and I’m just barely getting around to my second post! :)

  13. Lisa January 29, 2013 Reply

    Trying this today! Thanks!

  14. Jae February 3, 2014 Reply

    Jennifer! Was wondering if the chocolate cashew bread could be made w/o the eggs & oil, and use 1 cup of plain yogurt and a cup of water instead…

    • Author
      Jennifer McHenry February 5, 2014 Reply

      Hi, Jae. Using yogurt usually works well, but it’s generally tough to replace eggs. I don’t have much experience replacing eggs in baked goods. If you have success with the substitutions, please let me know.

Leave a reply

Your email address will not be published. Required fields are marked *