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Double Chocolate Quick Bread

By Brooke McLay |

Quick bread is the perfect treat. It’s easy to make, quick to bake, and totally perfect for meeting your baked-good cravings. Though most quick breads are banana or cinnamon inspired, this recipe takes the traditional and adds a twist to it by making a rich loaf of deep chocolate quick bread.

Double Chocolate Quick Bread

1 1/2 cups miniature semisweet chocolate chips
1/2 cup butter
2/3 cup brown sugar
2 eggs
1-1/2 cups  applesauce
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Melt 1 cup of the chocolate chips in a microwave-safe bowl by zapping in your microwave for about 60 seconds. In a large bowl, beat the butter and brown sugar until extremely creamy. Add eggs and melted chocolate then mix together with the butter and sugar mixture. Stir in the applesauce and vanilla. Add the flour, baking powder, baking soda and salt; then stir in the remaining chocolate chips.

Spoon your batter into four 5-3/4-in. x 3-in. x 2-in. loaf pans which have been coated with nonstick baking spray (the sort with flour added into the spray). Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before turning out onto wire racks.

Serve hot or cool with a smidgen of butter and enjoy!

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About Brooke McLay

brooke-mclay

Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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0 thoughts on “Double Chocolate Quick Bread

  1. AmyRyb says:

    That sounds awesome, but I only have larger loaf pans. How should the baking time/temp be adjusted to use one or two of those?

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