Double Chocolate Quick Bread

Every time I start obsessing about perfecting a recipe, my kids get a look of panic and ask in shaky, worried voices if this is going to turn into a Yellow Cake Situation. Their concern is valid since they lived through several months of 16+ variations of yellow cake before it was finally perfected, and while some people may not consider that a bad thing, I don’t think my kids wanted to see yellow cake again for a very, very long time. Neither did I, if we are being completely honest.

This chocolate bread isn’t nearly that extreme (thank goodness), but it did take several tries to get right. Who knew that wanting a super moist double chocolate quick bread without bananas would prove to be a bit of an undertaking. 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.

Double Chocolate Quick Bread

Simple as simple can be, this bread is exactly what a quick bread should be: quick and extremely non-fussy. 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.

I know you’ll ask and I don’t have answers – but I have not tried this bread as muffins. But please do so! And report back. I can tell you, though, that it bakes perfectly in a 9X5-inch pan (as stated in the recipe) and also works wonderfully in one of those adorable tea loaf pans, which is a longer, narrower version of the 9X5-inch pan, and is perfect if you want smaller slices (instead of always cutting the 9X5-inch slices in half for your kids or for yourself – even if you know you’re going to go back for the 2nd half anyway). Thanks to Teresa, a frequent commenter, for telling me about the tea loaf pan on the Whole Grain Cinnamon Applesauce Bread post. Evidently, I didn’t even know my life had a void that needed filled until I heard about it but I do know that my quick breads are looking skinnier and cuter than ever these days.

Double Chocolate Quick Bread

One Year Ago: Scripture Bars {i.e. Mud Hen Bars or Marshmallow Chocolate Chip Cookie Bars}
Two Years Ago: Cream Cheese Banana Bread with Sweet Cinnamon Topping
Three Years Ago: Cowboy Spaghetti

Double Chocolate Quick Bread

Double Chocolate Quick Bread

Ingredients

  • 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.)
  • 1 cup (7.5 ounces) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup (5.25 ounces) sour cream or plain Greek yogurt
  • 1 cup (6 ounces) chocolate chips

Directions

  1. Preheat the oven to 350 degrees F. Grease a 9X5-inch baking pan and set aside.
  2. In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
  3. In a large bowl, whisk together the applesauce, oil, brown sugar, eggs, vanilla and sour cream until well blended.
  4. Add the dry ingredients and pour the chocolate chips on top of the dry ingredients. Stir until the batter is just combined (don't overmix!).
  5. 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.
  6. 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.
http://www.melskitchencafe.com/double-chocolate-quick-bread/

Recipe Source: from Mel’s Kitchen Cafe

41 Responses to Double Chocolate Quick Bread

  1. Teresa says:

    Mel, so happy you tried the tea loaf pans. My two have almost completely replaced my 9x5s for quick breads. I just made your cinnamon applesauce bread yesterday in mine and can’t wait to try this chocolate version.

  2. Jenn A says:

    Oh yum! So glad you perfected this one! Eager to try it!

  3. Elisabeth says:

    These look so delicious!! I can’t wait to try to make them!! Will try the muffin version too as we have a family brunch coming up. Thanks again for all your hard work and will let you know how the muffins turn out!!

  4. Faye says:

    Sorry to sound simple, but this looks more like cake than bread. I’m from the U.K. and something like this over here would be called a loaf cake, just wanted to know if it’s more like bread than cake.
    Again sorry to ask a silly question thank you

  5. Paige says:

    This bread looks amazing! I’m going to need to try it out as soon as we get some sour cream in the house!

    Paige
    http://thehappyflammily.com

  6. Robin says:

    My question is similar to the last comment. How does chocolate quick bread differ from chocolate cake, other than shape?

  7. Helen says:

    In the oven in muffin form for the election day choir bake sale tomorrow. Can’t wait to taste them!

  8. Emily says:

    Mel, I LOVE your description of the process requiring long days and patience, waiting for just the right amount of dark spots on a long yellow fruit. “bananas ripening for destruction” – You’re brilliant!!

  9. Yum! I can’t wait to try this recipe. I think I will use Avocado oil and see how it turns out. I’m sure it will be delicious.

  10. Amber says:

    Now I HAVE to get that pan!! I noticed that there is one on amazon, but it’s metal instead of stoneware. Would you recommend one over the other? The free shipping on amazon is a little appealing !

    • Sharon says:

      Look on the King Arthur Flour website…….I just purchased it a few weeks ago and I love it……and will be making this chocolate bread in it ASAP!

    • Mel says:

      I totally get the appeal of free shipping! Dang Amazon. 🙂 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.

  11. peaya says:

    Bread looks delish, but I’m allergic to dairy. What can I sub for the sour cream/greek yogurt?

  12. Abby says:

    Mel- this was fantastic! The bread has a perfect crumb without being too cakey and a fun alternative to our typical quick bread standbys. I cut back on the sugar and oil just a bit with no dryness or sweetness issues. Thank you for sharing once again- I appreciate it!

  13. Jen says:

    If you use a 9×5 stone dish, do you preheat it or start baking it with dish at room temp? Thanks!

  14. Becky says:

    Wow! That’s about all there is to say!

  15. Tiffany S says:

    This sounds delicious! I’m curious if you could use dutch process cocoa, in place of the regular unsweetened since it has both baking powder and soda in it? I’m right there with you on the bananas! Thanks Mel!

  16. Beverley says:

    I love Chocolate and bread so this combination is perfect for me. Thank you xoxo

  17. Brooke says:

    think i could just do more greek yogurt and omit the applesauce? just cause i’m out and lazy and this looks really good.

    • Mel says:

      I’d say experiment and see what happens! 🙂 The applesauce helps eliminate the need for more oil so I’m not sure if the bread will be as moist with all yogurt but it’s certainly worth a try.

  18. JC says:

    Delicious! Just made it in muffins and muffin tops. Winner! Thanks, Mel. Reminds me of those yummy chocolate muffins at Costco…but better! 🙂

  19. Katrina says:

    This looks amazing!!!

  20. Carine says:

    Hi Mel,
    I made this bread this morning, and it is really good, moist and perfect for kids.
    Thank you for this good recipe.
    I’ll try to make it in muffin tin, to make cupcakes.

  21. Sabrina says:

    This looks absolutely amazing! I’ll have to try this!

  22. Ivi says:

    Hi Mel,
    I just wanted to say that you are my sweets goddess 🙂 i tried several recipes from your site and all were impeccable. well explained and with perfect results. thank you!

  23. Baerbel says:

    I reduced applesauce (approx. 2,8 oz) because I had no more left and instead I increased the sour cream to 7 oz. Wow…it came out wonderful, moist, delicious! 🙂 🙂
    In Germany this consistency is rather unusual because we mostly bake cakes. But as I can see the American way of baking has won increased attention.
    Thank you very much for the great recipe!

  24. Sound Beacher says:

    I made and served it at a ladies tea. It’s a bit hit. I like that it seems less sweet, not over powering. I think the cocoa adds a really different flavor. Another big winner from you, Mel! Thanks

  25. Julianne says:

    I made this recipe as stated and then baked into mini and regular sized muffin tins. I baked the mini muffins for about 14 mins, and the big muffins about 17. They were so fantastic, and the ones that made it to the next day, and the next, were even better. Seriously a good recipe!

  26. Michelle says:

    Well… that was fail on my part… I’m guessing it was me using Eric’s homemade applesauce that was super thick…

    trying again next week.

    maybe this is going to turn into my Yellow Cake incident. :/

  27. Linda says:

    I just made this for the second time. I wanted to let you know my whole family loves it. I took some over to my parents house and they loved it. I am in the kitchen in western Michigan thinking about you and how nice it is that you do your blog. I love reading it, love making your recipes and when you share bits about your family. I don’t always get the time to comment but wanted to do so tonight. Thanks for all you do!

  28. Tim says:

    This is delicious, thank you!. Love that I can eat it with my fingers. I used all dark chocolate, so good.

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