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Double Chocolate Chip Bread

by on March 24, 2013 · 10 comments

After a string of failed baking experiments yesterday, I was happy to receive this tried and true, grade A+ recipe from a reader named Steven. Steven knew I had a lot of recipes for quick breads, but because he’d made this bread three times in the past few days and because it was so popular at his house, he said he had to share. Thank you, Steven! It’s as good as you promised.

Double Chocolate Bread

Steven found this recipe over on Barbara’s site. Like the best quick bread, her version uses ingredients that are (generally) readily available. I made the quick bread exactly as written, with the exception of using 312 grams of cake flour in place of all-purpose. We love, love, loved the results. Of course, the dirty little secret is that this is really more of a cake than a bread. I won’t tell if you won’t!

5.0 from 2 reviews
Double Chocolate Chip Bread
 
Prep time
Cook time
Total time
 
Two loaves of double chocolate quick bread.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
  • 2 1/2 cups all-purpose flour (312 grams)
  • 1/2 cup cocoa powder (43 grams) – I used Callebaut Dutch
  • 1/2 tsp salt (I used 1 teaspoon)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup butter, melted (I used unsalted)
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 tsp vanilla – I used two
  • 1 1/2 cups applesauce (natural, no-sugar-added, no cinnamon)
  • 1 1/2 cup mini (or regular size) chocolate chips
Instructions
  1. Preheat oven to 350 degrees and spray two 9 x 5 loaf pans with nonstick (flour-added) cooking spray. Don't fill the pans more than 2/3 full.
  2. In a medium bowl, mix the flour, cocoa, salt, baking soda, and baking powder and set aside.
  3. In a large mixing bowl, whisk together melted butter and sugar until combined. Add eggs one at a time, mixing well after each addition. Add the vanilla and applesauce and mix until well combined. Add the dry ingredients, stirring until just combined. Stir in the chocolate chips.
  4. Pour batter into prepared pans. Bake side by side for about 50 to 55 minutes or until an inserted toothpick comes out clean.

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Published on March 24, 2013

{ 10 comments… read them below or add one }

Cookie Sleuth March 25, 2013 at 9:45 am

I love an excuse to eat chocolate in the morning. :)

Steven March 25, 2013 at 10:23 am

It’s good to see this worked out! I really like this recipe and I’m glad it wasn’t another failure. I almost think of it as being “healthy” because of the applesauce, but 2 cups of sugar and 1 of butter kind of cancel that out. Either way, it’s delicious.

Darlene March 25, 2013 at 2:07 pm

Thanks Steven! If Anna gives it an A+, it must be awesome. Looks delicious, seems easy to make, and perfect to serve one loaf now and share the other (or freeze for later).

Katrina March 25, 2013 at 4:03 pm

Mmmm!

Joy March 25, 2013 at 6:39 pm

Since you mention it’s really pretty much a cake, and the ingredients look similar to cake ingredients, do you think one could bake this batter in round cake pans? Looks scrumptious!

gloria March 25, 2013 at 11:49 pm

Sounds delicious and apple sauce probably makes it even more moist. Did you use the mini chocolate chips? I know sometimes the larger chocolate chips sink in cakes.

Kathie March 26, 2013 at 5:48 pm

Just made muffins with this recipe and added walnuts to half of the batter…delicious!!
Thanks Steve and Anna…a keeper!

Jennifer J-W March 26, 2013 at 7:14 pm

That looks delicious! I don’t know if I find it encouraging or discouraging that you, too, still have baking disasters!

Barbara @ Barbara Bakes March 28, 2013 at 7:28 am

Thanks for the reminder of how great this bread is. It’s been too long since I’ve baked it. So fun that Steven loved the recipe enough to want to share it with you and that you loved it too. Thanks for linking to my post.

Sarah April 20, 2013 at 12:42 am

I made this for the 2nd time to share with my coworkers. They went nuts for it! I added 1 tsp. of espresso powder and did a mix of dark chocolate and semi-sweet chips. I have a feeling I’ll be baking this “bread” way too often :)

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