Simple as simple can be, this bread is exactly what a quick bread should be: quick and extremely non-fussy. Uhhhh…nope. I’ll try to make it in muffin tin, to make cupcakes. I LOVE this recipe! Delicious! Seriously a good recipe! Three Years Ago: Cowboy Spaghetti, {"@context":"http:\/\/schema.org","@type":"Recipe","name":"Double Chocolate Quick Bread","author":{"@type":"Person","name":"Mel"},"datePublished":"2018-12-08","recipeYield":9,"image":["https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/chocolate-bread2-320x320.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/chocolate-bread2-480x360.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/chocolate-bread2-480x270.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/chocolate-bread2.jpg"],"recipeCategory":"Quick Breads","prepTime":"PT15M","cookTime":"PT1H","performTime":"PT1H","totalTime":"PT1H15M","recipeIngredient":["1 1\/2 cups (7.5 ounces) all-purpose flour","1\/3 cup (1.25 ounces) unsweetened cocoa powder","1\/2 teaspoon salt","1 teaspoon baking powder","1\/4 teaspoon baking soda","1\/2 cup (5 ounces) unsweetened applesauce","1\/3 cup oil (vegetable, avocado, melted coconut, etc. Use a preheated oven. I called KA and they said to start with 1/4 cup less flour on first try. It’s heavier/dense in texture, very forgiving with measurements (yes, I admit I was sloppy & quick with measuring), moist, chocolaty and crazy good. It can usually be found in the baking goods section around the holidays. Anyone wanting a sweet treat who has a sugar intolerance, check out this chocolate bread recipe! It would be wonderful with some chopped walnuts or pecans on top..Thank you Mel for sharing this wonderful treat. Cook - Bake the bread for 50-60 mins. Subscribe and get free recipes delivered straight to your inbox! Get it, Mel! I’ve read every previous comment, and have a few questions. Needless to say; neither is a desirable outcome.. You know what I mean? I love that it it retains a crumbly texture in spite of the lack of butter. I don’t have anything against banana bread or even chocolate banana bread (or banana chocolate muffins; recipe coming soon) but I wanted a non-banana version of chocolate bread for no other reason than I swear every time I get a craving for something decadent and baked and chocolate, I don’t want to immediately be concerned about whether or not I have bananas ripening for destruction on the kitchen counter. 9X5-inch loaf pan I'm Mel! Its very moist and just what I was looking for. I substituted the holiday chips (mint/chocolate chip) for the chocolate chips and the vanilla for peppermint extract and topped with crushed candy canes. Preheat the oven to 350 degrees F. Grease a 9X5-inch baking pan and set aside. Two Years Ago: Cream Cheese Banana Bread with Sweet Cinnamon Topping Now I HAVE to get that pan!! They were so fantastic, and the ones that made it to the next day, and the next, were even better. This usually yields 10+ baking projects. Thin with more milk, if needed, or add more confectioners’ sugar if a thicker icing is desired. The result is a very tender, very chocolatey bread that is moist and delicious and believe it or not, is as delicious (if not more so) the next day. Allow to cool, slice, serve and enjoy! Ingredients If you tried to make a loaf with 1/2 cup of say almond flour or brown rice flour, you would end up with “the great pumpkin mush”. Yes, you can use oil or melted butter for the applesauce. Which is better to use, Hershey’s Dark Cocoa or Dutch Process Cocoa? Love that I can eat it with my fingers. 1/2 teaspoon salt Applesauce and sour cream create the best texture. For those who’ve asked the difference between this and chocolate cake – To me, this is a way to have cake but make it sound better by calling it bread. Sorry to sound simple, but this looks more like cake than bread. Love the recipes! Because pumpkin and chocolate are the perfect pair. well explained and with perfect results. Reminds me of those yummy chocolate muffins at Costco…but better! Not sure, to be honest. I’ll have to try this! Used dutch process cocoa and weighed everything. In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda. It normally didn’t last any longer than two days. I’m not familiar with that recipe, so I’m not sure. This recipe does not require a mixer. How will it come pit without the sauce ? EatingWell may receive compensation for some links to products and services on this website. I think the cocoa adds a really different flavor. 1/4 teaspoon baking soda I have dried cherries that I need to use up. Fingers crossed. Hi Mel, I need to knock the crown off this one gal! Thanks Mel! It is perfectly moist and so easy. If you use a 9×5 stone dish, do you preheat it or start baking it with dish at room temp? It’s a bit hit. Bread looks delish, but I’m allergic to dairy. I like that it seems less sweet, not over powering. Healthy chocolate chip pumpkin bread is made without refined sugar, is moist and full of pumpkin flavor. P.S. I love Chocolate and bread so this combination is perfect for me. I think you could probably just toss them in! Mel, I hope this was okay to post. Please help! And report back. Can you replace it with something else? Coat a 9x5-inch loaf pan with cooking spray. I had to sample it while it was still warm and I think I might add a light chocolate glaze to it tomorrow. In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda. In a large bowl combine: coconut flour, baking powder, baking soda, cinnamon, nutmeg, cardamon, cloves, ginger, & sea salt. For this recipe, that means 2 tbsp of flaxseed meal to 5 Tbsp of water. It’s great as is though…with a little powdered sugar! maple syrup= you could use raw honey or agave! For those of you that want a quick yummy glaze for this wonderful recipe, try this one. Let the bread cool in the pan for 5-10 minutes before running a knife gently around the edges and turning out onto a cooling rack to cool completely. Course Bread, Breakfast, Dessert Cuisine American Keyword Chocolate Chip Bread Prep Time 10 minutes. Save my name, email, and website in this browser for the next time I comment. Throw all the “wet ingredients” into that same bowl: 2 eggs (beaten), coconut oil, 1 cup of pumpkin puree, & real maple syrup. This chocolate bread isn’t nearly that extreme (thank goodness), but it did take several tries to get right. Tasted better after a day in the fridge.didnt know what to expect as this was my first quick bread, but I’d say it’s the consistency of a pound cake. I made this bread this morning, and it is really good, moist and perfect for kids. Meanwhile, in a small bowl stir together brown sugar and pecans. The best part? So glad you perfected this one! Well… that was fail on my part… I’m guessing it was me using Eric’s homemade applesauce that was super thick…, maybe this is going to turn into my Yellow Cake incident. Not sure why the difference – what type/brand of cocoa did you use? ","position":4,"name":"Add the dry ingredients and pour the chocolate...","url":"https:\/\/www.melskitchencafe.com\/double-chocolate-quick-bread\/#mv_create_1113_4"},{"@type":"HowToStep","text":"Spread the batter evenly in the prepared pan and bake for 45-60 minutes until a toothpick inserted in the center comes out with moist crumbs but not wet batter. Will anything have to be adjusted to use them? This is similar to a banana bread or pumpkin bread, just chocolate. She said I’d probably need to do three batches to get it right. thank you! Tip: we do not recommend a sugar substitute for this recipe. Bake 40 to 45 minutes or until a toothpick comes out clean. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I totally get the appeal of free shipping! Mud Hen Bars or Marshmallow Chocolate Chip Cookie Bars} Will try the muffin version too as we have a family brunch coming up. ","position":5,"name":"Spread the batter evenly in the prepared pan...","url":"https:\/\/www.melskitchencafe.com\/double-chocolate-quick-bread\/#mv_create_1113_5"},{"@type":"HowToStep","text":"Let the bread cool in the pan for 5-10 minutes before running a knife gently around the edges and turning out onto a cooling rack to cool completely. I think I will use Avocado oil and see how it turns out. Its really GOOD!!! Future diabetic asking. Print I used Hershey’s cocoa and it came out just like the picture. The free shipping on amazon is a little appealing ! Super affordable. I took some over to my parents house and they loved it. I love seeing all the goodness you are whipping up in your kitchens! I haven’t tried any one but the stoneware so I can’t really say for sure but if the reviews are good, I’d say go for it. No changes to the recipe. Recipe notes and tips. Do not over-mix. 9X5-inch Loaf Pan Sift the confectioners’ sugar into a bowl and set aside. I wanted to let you know my whole family loves it. Some people even swear by refrigerating the mix for 5-10 mins for best results. When I make this again tonight, I will try using a combination of melted butter and oil. Thanks for all you do! How does chocolate quick bread differ from chocolate cake, other than shape? Instructions I’m right there with you on the bananas! Would increase the cocoa to 1/2 cup next time. This looks absolutely amazing! Who knew that wanting a super moist double chocolate quick bread without bananas would prove to be a bit of an undertaking. It made 12 donuts, plus a 3X5 loaf with the extras. Thanks, Mel. Fold in the dairy-free chocolate chips or chocolate chips of your choice. Another big winner from you, Mel! Do you need applesauce? Preheat oven to 350 degrees Fahrenheit. Sounds so fun, Judy! Here is some guidance from a registered dietitian on foods and drinks that may help you feel just a little bit better if you get sick with COVID-19. Oh, yay! 1 hour 1 Tbsp of flaxseed meal to 2.5 Tbsp of water per every egg the recipe calls for. Wish me luck! Nutrition Love YOU! My question is similar to the last comment. If you’re going to sub regular cocoa powder in lieu of Dutch processed (alkaline) you’ll have to boost the baking soda (Alkaline) by another 1/2 tsp. Do you think cream cheese would taste good instead of sour cream? Thanks for your help. I like to keep it refrigerated (and covered to preserve moisture). These are stupid good. can’t wait to try them! In the oven in muffin form for the election day choir bake sale tomorrow. But the kids love it as is! 156 calories; protein 2.7g 5% DV; carbohydrates 21g 7% DV; dietary fiber 1.3g 5% DV; sugars 8.5g; fat 7.3g 11% DV; saturated fat 2.1g 10% DV; cholesterol 24.7mg 8% DV; vitamin a iu 1839.4IU 37% DV; vitamin c 0.6mg 1% DV; folate 44.5mcg 11% DV; calcium 21mg 2% DV; iron 1.3mg 8% DV; magnesium 17.9mg 6% DV; potassium 98.8mg 3% DV; sodium 166.5mg 7% DV; added sugar 5.6g. So happy the muffins worked out! Wire Whisk In a saucepan over low heat, melt the butter. Can I substitute buttermilk for the sour cream? Bake for about 50-55 mins, times vary depending on your oven. Mel, so happy you tried the tea loaf pans. ","position":1,"name":"Preheat the oven to 350 degrees F. Grease...","url":"https:\/\/www.melskitchencafe.com\/double-chocolate-quick-bread\/#mv_create_1113_1"},{"@type":"HowToStep","text":"In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda. I do not have any applesauce but i do have the sour cream and the yogurt and all other ingredients. The bread has a perfect crumb without being too cakey and a fun alternative to our typical quick bread standbys. Stir until the batter is just combined (don't overmix! ).Spread the batter evenly in the prepared pan and bake for 45-60 minutes until a toothpick inserted in the center comes out with moist crumbs but not wet batter.Let the bread cool in the pan for 5-10 minutes before running a knife gently around the edges and turning out onto a cooling rack to cool completely. In a small saucepan cook and stir chocolate and the water over low until melted and smooth; cool. Hi Tiffany, I haven’t tried it with Dutch-process (although I have with Hershey’s special dark cocoa and it was great) but yes, you probably could since your bases are covered with the baking powder.