Chocolate Mini Loaves Recipe
Chocolate Mini Loaves Recipe photo by Taste of Home

Chocolate Mini Loaves Recipe

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The moist texture of these mini loaves resembles a pound cake. Each bite is rich and succulent, making this perfect for dessert as well as snacking.
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES:30 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 30 servings


  • 1/2 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1 cup (6 ounces) semisweet chocolate chips, melted
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1-1/2 cups applesauce
  • 1/2 cup miniature semisweet chocolate chips
  • GLAZE:
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon butter
  • 5 teaspoons water
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • Dash salt

Nutritional Facts

1 serving (1 slice) equals 191 calories, 9 g fat (5 g saturated fat), 28 mg cholesterol, 123 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.


  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the melted chocolate chips, eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with applesauce just until moistened. Fold in miniature chips.
  2. Divide batter among five greased 5-3/4-in. x 3-in. x 2-in. loaf pans, about 1 cup in each. Bake at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For glaze, combine the chocolate chips, butter and water in a saucepan; cook and stir over low heat until chocolate is melted. Remove from the heat; stir in confectioners' sugar, vanilla and salt until smooth. Drizzle over cooled loaves. Yield: 5 mini loaves (6 slices each).
Editor's Note: Two 8-in. x 4-in. x 2-in. loaf pans may be used; bake for 50-55 minutes.
Originally published as Chocolate Mini Loaves in Best of Country Breads 2000, p31

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Reviewed Dec. 18, 2012

"Not very good - no the chocolate flavor I would have hoped for. Very moist, but bland. Maybe a milk chocolate chip in the batter and for the glaze..."

Reviewed Dec. 1, 2011

"The first time I made this I made it in a bundt pan and took it to a New Year's Eve party. I did not drizzle the topping. I poured it over the top to have it droop down the edges. It was too thick to drizzle, but the effect was a very artistic layer that had the guests drooling.

There was no chocolate loaf left to take home. It was so moist and chocolatey. A sworn dessert abstainer said it was the best he had ever tasted.
I recently made it again, but it was not as moist. The key was, don't skimp on the apple sauce. As a matter of fact, the best results were achieved when I topped up with stewed rhubarb and increased it 2 cups. The moister it is, the more the chocolate flavour comes out.
I will make it over and over... It is requested on a regular basis."

Reviewed Jan. 23, 2011

"A friend of mine first introduced me to this delicious loaf of chocolate heaven. These loaves are so good and easy to make."

Reviewed Nov. 29, 2010

"I have been making this bread sense 1961. It is

sooo goood! Try it with Rashberry jam spread on it. When its around I always eat it that way for breakfast. Yummmy Good."

Reviewed Apr. 11, 2010

"We made this as a family activity, everyone made their own loaf. It was a hug hit! All the kids enjoyed it :) We made it without the drizzle and ate it right out of the oven. It was not too chocolately, which was perfect because this could be a great anytime treat!"

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