After a string of failed baking experiments yesterday, I was happy to receive this tried and true, grade A+ recipe for Double Chocolate Chip Bread. It’s a loaf pan chocolate cake disguised as quick bread, shared by a reader named Steven. Steven knows I have a lot of recipes for quick breads, but because he’s made this bread three times in the past few day, he said he had to share. Thank you, Steven! Double Chocolate Chip Bread is as good as you promised.
Double Chocolate Chip Bread with Cake Flour
Steven found this recipe over on Barbara’s site. Like the best quick breads, 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!
Double Chocolate Chip Bread
- 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
- 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.
- In a medium bowl, mix the flour, cocoa, salt, baking soda, and baking powder and set aside.
- 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.
- Pour batter into prepared pans. Bake side by side for about 50 to 55 minutes or until an inserted toothpick comes out clean.