Double Chocolate Quick Bread
Quick breads should be simple and no-fuss and this decadent chocolate quick bread proves that theory correct! Soft and moist, it is pure chocolate heaven!
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.
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.
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
Ingredients
- 1 ½ cups (213 g) all-purpose flour
- ⅓ cup (28 g) unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup (113 g) unsweetened applesauce
- ⅓ cup oil, vegetable, avocado, melted coconut, etc.
- 1 cup (212 g) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup (151 g) sour cream or plain Greek yogurt
- 1 cup (170 g) chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease a 9X5-inch baking pan and set aside.
- In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
- In a large bowl, whisk together the applesauce, oil, brown sugar, eggs, vanilla and sour cream until well blended.
- 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!).
- 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.
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Recipe Source: from Mel’s Kitchen Cafe
108 Comments on “Double Chocolate Quick Bread”
Ummm, so I took this bread out of the oven at 7pm and by 8:30 half of it was gone. This morning there is just a tiny sliver left. I mean, are my kids disgusting or what?!?
I followed the recipe exactly using dutch process cocoa and it was excellent. Color is not as dark as in the photos, but Mel says she uses Hershey’s Extra Dark. Chocolate flavor is more pronounced on the second day, but how can you resist gooey chocolate chips and that decadent smell in your kitchen on the first day?
Another easy to make and easy to eat winner from Mel’s Miraculous Kitchen!
Haha, the comment about your kids made me laugh out loud.
I made this as muffins yesterday and they turned out great! The recipe made 18 muffins (I have 2 very old 8-well tins.). I used vegetable oil, sour cream, and both Ghirardelli cocoa and milk chocolate chips. I baked half without the chocolate chips and half with chocolate chips and cocoa nibs. The plain muffins were reminiscent of a cup of hot chocolate, nice and pleasantly chocolate. The second half was deliciously chocolate and decadent. The cocoa nibs added more chocolate flavor but may be an acquired taste because of their seedy texture compared to nuts. (My daughter is allergic to nuts.)
I’m a stay at home mom/wife and make and sell a variety of breads just to earn a little income for myself. Alot of people have been requesting chocolate bread so I tried this recipe out and it was great. It would’ve been nice if this recipe would show the ingredient measurements if you wanted to double or triple the recipe. Also can anyone please tell me the total calories for this loaf of bread. Thanks.
The house smells great! I only had sweetened cinnamon applesauce so I decreased the brown sugar by 1/3 c. It had just the right amount of sweetness. I’m going to try adding coconut next time.
Dear Mel:
This message is about the “Double Chocolate Quick Bread” recipe. That recipe requires (unsweetened) applesauce and brown sugar. Now most people are trying to cut down on sugars. So I have two important questions for you.
Here are your questions:
1. What ingredient would you recommend for people who prefer not to use
applesauce?
2. What is the best substitute for brown sugar?
If you have the answers to both questions, please send your response to me as soon as possible.
I thank you in advance and hope to receive your reply.
Best regards,
W. A. P.
Hi there, applesauce is a great way to cut down the sugars naturally – you could use another kind of pureed fruit, like pureed plums or something like that. Are you looking for a sugar substitute, you could experiment with stevia or the like.
Question: did you packed the 1 cup light brown sugar?
Yes, lightly packed brown sugar.
I’m an avid baker and was looking for a applesauce chocolate bread. It’s very rare I find a recipe that needs no changes on my part. I didn’t change anything on this recipe. I did add a teaspoon of espresso powder to the batter. That’s just a habit I have for any recipe with chocolate. And it took 1 h 10 minutes in the oven for me. This bread is amazing! Was great the same day, and great the day after. Thank you so much Mel for sharing such a wonderful recipe. Next on my list is your whole grain cinnamon applesauce bread!
I made this recipe today, and oh-m-gee! It is sooooo good! I mean…double chocolate. Come on!
Wondering if this is a recipe in which a high quality dark chocolate (Valrhona, Callebaut) would make a difference? Curious if anyone has tried it.
Hi Evelyn. Yes, it will work with Valrhona. I used Droste, which is dutch process like Valrhona and it was delicious. I have used both brands, and I personally like Droste better. Added bonus, Droste is less expensive.
Delicious cake. Worked well made in donut pans- grandkids love donuts so tried this. It made 12 donuts, plus a 3X5 loaf with the extras. Super easy and successful. Might do all donuts next time. I used non fat yogurt and Droste’s cocoa. No changes to the recipe. Thanks for the recipe
Can I substitute buttermilk for the sour cream?
It’s thinner than sour cream, but it might work – I haven’t tried it, but worth a try!
Has anyone tried it with Cayenne Pepper to make like Mexican chocolate or cinnamon? Also going to try the peppermint version described before.
Do you need applesauce? Can you replace it with something else? Thanks!
You can use more oil or melted butter in place of the applesauce.
Hi Mel, can I replace the vegetable oil for butter? Thanks
Yes, I think so! Melted butter (if you use salted butter, you might want to decrease the salt a bit in the recipe)
Hi all!!
Anyone wanting a sweet treat who has a sugar intolerance, check out this chocolate bread recipe! Although it calls for a cup of brown sugar, I left it out altogether and replaced it with about 1 teaspoon of monk fruit powder (but adjust to your taste). To make up for the loss of bulk I just added a little more coconut oil, applesauce, and sour cream. Not only does that replace the sugar bulk but it also makes the bread a lot more moist and dense. For the chocolate chips I used Artisan brand extra dark chips 61% cacao. That’s only 5 grams of sugar per serving of chips (1 tablespoon) which equals about 1/3 – 2/3 of a serving of chips per slice of bread or 1.67- 3.33 grams of sugar per slice (depending on the amount of chips you use, 1/2 to 1 cup).
I have made this recipe many times already, and needed something quick and easy for a Christmas party yesterday. I had also made your Buckeye Cookies you just posted a couple days ago, and had peanut butter frosting left from that. I decided when I made this bread, to add in peanut butter chips with the chocolate chips, and then top it with the leftover peanut butter frosting a d more chocolate chips.
Ooooof. It was a great decision.
Hi, Im Cindy, One Question. I do not have any applesauce but i do have the sour cream and the yogurt and all other ingredients. Should I use butter in the recipe since I do not have applesauce ? How will it come pit without the sauce ?
Yes, you can use oil or melted butter for the applesauce.
Is this recipe similar to the “Double Dutch Chocolate Recipe”? Is it the same? I’ve never had it so I wasn’t sure. Please help!
I’m not familiar with that recipe, so I’m not sure. Sorry!
Is this suitable for sandwich making? Future diabetic asking.
I’m just kidding but this is exactly what I have been looking for.
Just barely made this! the color wasn’t as dark and I left off the chocolate chips but it was amazing! the breadsticks I made with your recipe are in the oven right now! can’t wait to try them! thanks for sharing all your lovely recipes with us!
For those of you that want a quick yummy glaze for this wonderful recipe, try this one.
Mel, I hope this was okay to post. I found this and used it on your quick bread and it really topped it off.
Glaze:
2 cups confectioners’ sugar
6 tablespoons butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
Sift the confectioners’ sugar into a bowl and set aside.
In a saucepan over low heat, melt the butter.
Whisk in the cocoa powder and milk and continue cooking and stirring until thickened.
Remove the chocolate mixture from the heat and whisk in the confectioners’ sugar. Thin with more milk, if needed, or add more confectioners’ sugar if a thicker icing is desired.
Spread or drizzle the warm glaze over the cooled cake.
I just made this tonight and OMG the house smelled wonderful. I have to say I was dying by the time it got done. Its really GOOD!!! Its very moist and just what I was looking for. This is really more of a quick bread than cake. I guess some might say there is no difference but there is. I used Hershey’s Special Dark unsweetened coco powder and its nice and dark. I have to admit I added 1/2 c instead of 1/3 cup. Other than that I followed the recipe to a “T”. I had to sample it while it was still warm and I think I might add a light chocolate glaze to it tomorrow. I am going to take others comments and let it sit in the fridge over night. I have a feeling I will be making this again soon. It would be wonderful with some chopped walnuts or pecans on top..
Thank you Mel for sharing this wonderful treat. I have bookmarked some of your others and can’t wait to try them.
Thanks, Toni!
I LOVE this recipe! It is perfectly moist and so easy. I used Hershey’s cocoa and it came out just like the picture. Also, semi-sweet chips. Do you think cream cheese would taste good instead of sour cream? It’s great as is though…with a little powdered sugar! Thanks for an awesome dessert.
Cream cheese might make the bread slightly more dense, but it could be a fun experiment!
I just made this chocolate bread. It is so yummy.
Very easy to make and super rich. 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. On the dense side.
I plan to try this, with the addition of cinnamon, cloves, apple cider vinegar, and raisins. Our old family recipe was lost, and this looks close enough to what I remember that, with the additions, might get me out of the doghouse. Yes, I am the one who lost the original and only copy of our family’s recipe. Fingers crossed.
Oh, also–our family stored this in the refrigerator and yes, it’s even better the second day, ice cold with a nice glass of milk or a cup of coffee. It normally didn’t last any longer than two days.
Hi Mel, I’ve been following your wonderful blog and recipes for years. Love the recipes! Love YOU!
I decided to enter the King Arthur Baking contest at our Ventura County Fair. I need to knock the crown off this one gal!
The contest is on quick breads. It didn’t take me long to remember this fabulous loaf. It’s a winner!
I’ve read every previous comment, and have a few questions.
1). Which is better to use, Hershey’s Dark Cocoa or Dutch Process Cocoa?
2). One of the rules is to use at least a cup of King Arthur AP flour, which is UNbleached. I called KA and they said to start with 1/4 cup less flour on first try. She said I’d probably need to do three batches to get it right. Did you use bleached flour? Any suggestions on adjustment?
3). Anything else that would put it over the top? Maybe mix in chocolate chips? If so, how much?
Thank you Mel, you ROCK!!!
Judy in Simi Valley, CA.
Sounds so fun, Judy! Good luck! I always use unbleached flour, so that shouldn’t be a problem. I think either cocoa powder will work fine, but I’d probably use Hershey’s dark.
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. To adjust or your loaf will not rise as much.
The only applesauce I could get was sweetened (70% apples), so I’ll reduce the sugar by about 2 tablespoons. Wish me luck!
I substituted the holiday chips (mint/chocolate chip) for the chocolate chips and the vanilla for peppermint extract and topped with crushed candy canes. Very good!!
Made this tonight and it’s good, but not nearly chocolately enough. Would increase the cocoa to 1/2 cup next time. Like another commenter, mine turned out a medium brown, not the deep dark color you have. Used dutch process cocoa and weighed everything. But the kids love it as is!
How did you get the bread such a dark color? Mine was light brown?
Not sure why the difference – what type/brand of cocoa did you use?
There is a kind of Hershey’s Cocoa called Special Dark. This will definitely make anything baked with it very dark. It can usually be found in the baking goods section around the holidays
This bakes beautifully and makes for a scrumptious afternoon snack when the chocolate craving kicks in. I love that it it retains a crumbly texture in spite of the lack of butter. Also, it’s got a good heft to it which makes every bite that much more satisfying.
Thanks for the recipe!
Made this as minibundt cakes and they turned out tasty and moist, but not as dark–chocolatey as the photo–more of a medium brown. Is there something I should have done for a deeper chocolate flavor and look?
What kind/brand of cocoa powder did you use?
Trader Joe’s (not Dutch-processed) cocoa powder. Stray not from Hershey’s you think?
Hmmm, that’s strange. I’ve made this with Dutch-process cocoa and it seemed to work fine. I’m sorry I don’t really know what may have happened!
I have dried cherries that I need to use up. Will anything have to be adjusted to use them?
I think you could probably just toss them in!
I only have regular (full fat) yogurt on hand, would this work instead of Greek yogurt? Would i need to adjust the flour maybe a little less to adjust for it not being as thick?
Thanks!
It should work just fine…If the yogurt is extra liquidy, you might try draining some off so it’s thick like Greek yogurt.
Hi! This bread looks like just the thing to satisfy the chocolate craving I’m having right now! 🙂 I’m feeling lazy and it’s raining, so I don’t want to go to the store to get applesauce. 🙁 Terrible to admit, right? Do you think I could just use more oil? Thanks for your help.
Sure!
How many does this serve
I am late to the party! Thank you so much for this delicious recipe. I made it last night and it was exactly what I was looking for! I didn’t want a cake. I wanted a chocolate quick bread and boy, did this recipe deliver!!! It’s heavier/dense in texture, very forgiving with measurements (yes, I admit I was sloppy & quick with measuring), moist, chocolaty and crazy good. The best part? This recipe does not require a mixer. I used sour cream, Cacao Barry 100% Cocoa Extra Brute Cocoa Powder (dutched), vegetable oil and Guittard semisweet chocolate chips. When I make this again tonight, I will try using a combination of melted butter and oil. Thank you so much again!!!
Seriously? These are stupid good. And I’m a baker. Like a legit, owned my own business, baker. Made these into mini bundts and my boys devoured them. My youngest (after having one for breakfast) asked if he could pack one in his lunch. Uhhhh…nope. Moderation, sweet child. These are great AS IS. Read: I always adapt recipes and I didn’t adapt!! Applesauce and sour cream create the best texture. Get it, Mel!
🙂 So happy you loved this recipe!
Just did it in my Breville and it turned out great!! Love it!
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. Makes me feel better, anyway 🙂 But yes, it’s essentially like a cake in loaf form. That you can eat with coffee in the morning, and say “oh yes, this bread sure is tasty.”
This is delicious, thank you!. Love that I can eat it with my fingers. I used all dark chocolate, so good.
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!
Thank you so much, Linda!
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. :/
Shoot, Michelle! Sorry it didn’t work out.
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!
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
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!
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!
Thank you! 🙂
This looks absolutely amazing! I’ll have to try this!
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.
This looks amazing!!!
Delicious! Just made it in muffins and muffin tops. Winner! Thanks, Mel. Reminds me of those yummy chocolate muffins at Costco…but better! 🙂
Oh, yay! So happy the muffins worked out!
think i could just do more greek yogurt and omit the applesauce? just cause i’m out and lazy and this looks really good.
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.
I love Chocolate and bread so this combination is perfect for me. Thank you xoxo
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!
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.
Thank you, Mel! 🙂
Wow! That’s about all there is to say!
If you use a 9×5 stone dish, do you preheat it or start baking it with dish at room temp? Thanks!
I just use it like a normal loaf pan (no preheating).
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!
Bread looks delish, but I’m allergic to dairy. What can I sub for the sour cream/greek yogurt?
Not sure, to be honest. You could try a non-dairy yogurt and see how it goes.
Try silken tofu
Tofu is a good substitute for sour cream or greek yogurt. Not sure where I heard it, but I have used it for years with great results!!
Why use sour cream or greek yogurt at all?
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 !
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!
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.
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.
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!!
In the oven in muffin form for the election day choir bake sale tomorrow. Can’t wait to taste them!
My question is similar to the last comment. How does chocolate quick bread differ from chocolate cake, other than shape?
It doesn’t. It’s cake, like a pound cake. The shape is bread, but the texture/flavour is cake. No icing, though…
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
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
This is similar to a banana bread or pumpkin bread, just chocolate. Does that help?
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!!
Oh yum! So glad you perfected this one! Eager to try it!
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.