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Triple-Chocolate Quick Bread Recipe

Triple-Chocolate Quick Bread Recipe

Every year around this time, I'll make this bread for my family. I've also given it as a homemade gift. It's pretty wrapped in colored foil or put in a tin. —Karen Grimes, Stephens City, Virginia
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling YIELD:20 servings

Ingredients

  • 1-1/2 cups miniature semisweet chocolate chips, divided
  • 1/2 cup butter, softened
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1-1/2 cups unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • GLAZE:
  • 1/2 cup miniature semisweet chocolate chips
  • 1 tablespoon butter
  • 2 to 3 tablespoons half-and-half cream
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • Pinch salt

Directions

  • 1. Ina microwave-safe bowl, melt 1 cup chocolate chips; set aside to cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs and cooled chocolate; mix well. Add applesauce and vanilla; set aside. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in the remaining chocolate chips.
  • 2. Spoon into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.
  • 3. For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in cream. Remove from the heat; stir in confectioners' sugar, vanilla and salt. Drizzle over warm breads. Cool completely. Yield: 4 mini-loaves.

Nutritional Facts

1 slice: 243 calories, 11g fat (7g saturated fat), 36mg cholesterol, 273mg sodium, 35g carbohydrate (22g sugars, 2g fiber), 3g protein

Reviews for Triple-Chocolate Quick Bread

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MY REVIEW
Reviewed Oct. 26, 2013

"I added all of the chips to the batter and skipped the glaze. I also added an extra 1/4 cup butter. The bread came out great! These would also make great muffins!"

MY REVIEW
Reviewed Nov. 5, 2012

"Just made these and they are pretty good. Didn't get to make the frosting, didn't have powdered sugar, and my daughter (helper) fell asleep before they got done baking. I will say they do need some kind of frosting or something. They are just slightly on the dry side. Maybe cause I did a muffins instead of loaves. I reduced the baking time. Anywho, I'll make them again, but with frosting or eat with a glass of milk."

MY REVIEW
Reviewed Oct. 5, 2012

"I made these as muffins like a previous reviewer did. They were very tasty, but I do agree they were a tad dry. Would definitely add more chocolate chips into the batter tho, as all I had was regular ones."

MY REVIEW
Reviewed Oct. 23, 2011

"I've made this for church activities and always get requests on the recipe."

MY REVIEW
Reviewed Mar. 4, 2011

"My family loves this recipe. I double the recipe and freeze the extra loafs to eat later in the week."

MY REVIEW
Reviewed Nov. 4, 2010

"The taste was ok, but this turned out drier than I like. Maybe a couple tablespoons of oil would help?"

MY REVIEW
Reviewed Sep. 1, 2010

"I thought so at first, too, until I read the directions. Some of the chocolate chips are melted, cooled and stirred in with the eggs, the rest are added at the end."

MY REVIEW
Reviewed Sep. 1, 2010

""Triple Chocolate" would indicate 3 chocolates, but I only see 2. One in the bread and one in the glaze. Am I missing something?"

MY REVIEW
Reviewed Jun. 16, 2010

"I made this as a full-sized loaf, which took about 10 more minutes of baking time. It has great flavor. My only complaint would be that it is not quite as moist as I would like (probably because it uses applesauce instead of oil?)."

MY REVIEW
Reviewed Apr. 27, 2010

"This bread is excellent. I omitted the glaze; it was delicious without it. For dessert or for gifts, the glaze would make it more special, though."

MY REVIEW
Reviewed Aug. 2, 2008

"I had a craving for a chocolate muffin so I used your recipe but scooped the batter into 18 lined muffin cups instead of loaf pans. Plus I added 1/2 cup of my candied pecans, chopped, to the batter. Baked them at 350* for 19 minutes. They came out so moist. My husband and I decided they didn't even need the glaze! If I use these for a dessert I will definitly make the glaze. I think the glaze would make them more decadent.Thanks for sharing."

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