Chocolate Quick Bread Recipes

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TRIPLE-CHOCOLATE QUICK BREAD



Triple-Chocolate Quick Bread image

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

Provided by Taste of Home

Time 55m

Yield 4 mini-loaves.

Number Of Ingredients 17

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

Steps:

  • 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. , Spoon into four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks. , 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.

Nutrition Facts : Calories 243 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 273mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

QUICK CHOCOLATE BREAD (CHOCOLATE LOAF CAKE)



Quick Chocolate Bread (Chocolate Loaf Cake) image

This quick Chocolate Bread recipe takes just 15 minutes to throw together and will fill your home with the most chocolatey aroma. Also known as chocolate loaf cake, it makes an easy and wonderful sweet treat for breakfast or anytime.

Provided by Marie Roffey

Categories     Afternoon Tea     Dessert     Snack     Sweets

Time 1h10m

Number Of Ingredients 12

55 g dutch processed cocoa ((½ cup / 2oz) )
260 g plain (all purp) flour ((2 cups / 9oz) )
100 g dark brown sugar ((½ cup / 3.5oz) )
50 g white granulated sugar ((¼ cup / 1.8oz) )
2 teaspoons baking powder
½ teaspoon baking (bicarb) soda
¼ teaspoon salt
1 cup dark chocolate chips ((200g / 7oz) )
2 large eggs
¾ cup whole milk ((180ml) )
115 g unsalted butter, melted & cooled slightly ((½ cup / 4oz) )
1 teaspoon vanilla

Steps:

  • Preheat the oven to 180C / 350F / 160C fan forced. Grease and line a 6 cup capacity loaf tin (roughly 8x4 inch)
  • In a large bowl sift the cocoa if it has lumps, then whisk in the flour, both sugars, baking powder, baking soda and salt.
  • Reserve ¼ cup of chocolate chips and add the rest to the batter. Mix well then set aside.
  • In a separate bowl whisk together the eggs, milk, slightly cooled melted butter and vanilla until well mixed.
  • Make a well in the centre of the dry ingredients and add the wet ingredients. Fold with a spatula until just combined.
  • Tip the batter into the prepared tin, level out the top and scatter over the remaining chocolate chips.
  • Bake for 50-55 minutes until a toothpick inserted into the centre comes out with just a crumb or two (you'll have to try to miss the choc chips though).
  • Cool in the tin for 10-15 minutes, then transfer to a wire rack too cool completely. Serve while still a little warm (for gooey chocolate chips) or at room temperature once the chocolate has set again..

Nutrition Facts : ServingSize 91 g, Calories 330 kcal

CHOCOLATE QUICK BREAD



Chocolate Quick Bread image

My husband and I both enjoy cooking, but the baking is left to me. Our sons loved this chocolaty quick bread when they were little-and still do as grownups! -Melissa Mitchell-Wilson, Wichita, Kansas

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 cup buttermilk
1/2 cup miniature semisweet chocolate chips
1/3 cup chopped pecans

Steps:

  • In a large bowl, combine the flour, cocoa, baking powder, baking soda and salt. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add buttermilk; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 214 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 192mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CHERRY QUICK BREAD



Chocolate Cherry Quick Bread image

This quick bread tops my list of ways to enjoy chocolate for breakfast! I love the harmony between the smooth chocolate flavor and the tart sweetness of cherries joined together in this moist and slightly dense loaf.

Provided by Dan Langan

Categories     side-dish

Time 2h15m

Yield One 8-inch loaf, enough for 8 servings

Number Of Ingredients 13

Nonstick cooking spray
3/4 cup dried cherries, chopped
1/2 cup (45 grams) Dutch-process cocoa powder, plus 1 more teaspoon for coating the cherries
3/4 cup cherry juice (or water)
1 1/4 cups (155 grams) all-purpose flour
1 cup (200 grams) sugar
1 3/4 teaspoons baking powder
Heaping 1/2 teaspoon fine salt
1/2 cup vegetable oil
1 large egg, at room temperature, beaten
1 large egg white, at room temperature, beaten
2 teaspoons pure vanilla extract
1/4 cup mini chocolate chips

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line it with parchment paper.
  • Combine the dried cherries with the 1 teaspoon cocoa powder in a small bowl. Toss to evenly coat and set aside.
  • Microwave the cherry juice in a microwave-safe measuring cup until steaming, about 1 minute. Transfer to a medium bowl, add the 1/2 cup cocoa and whisk until smooth. Set aside while you prepare the dry ingredients.
  • Put the flour, sugar, baking powder and salt in another medium bowl and whisk well to combine.
  • Add the oil, egg, egg white and vanilla to the warm cocoa mixture then whisk to combine. Pour into the dry ingredients and stir until incorporated. Pour about 1/3 of the batter into the prepared pan. Stir the cocoa-coated cherries into the remaining batter, then pour that batter into the pan. Sprinkle the chocolate chips on top.
  • Place the loaf pan on a baking sheet and bake on the center rack until a toothpick comes out with a few moist crumbs, 60 to 64 minutes. Let cool in the pan for 15 minutes then remove the quick bread to a wire rack to cool completely before slicing with a serrated knife (this will cut through the cherries easily and yield a clean slice).
  • Serve or wrap the cooled loaf in plastic wrap or foil and store on the counter for up to 3 days.

CHOCOLATE BREAD



Chocolate Bread image

This chocolate bread doesn't taste sweet. It tastes savory, and is good with cream cheese!

Provided by Bowen

Categories     Bread     Yeast Bread Recipes

Yield 24

Number Of Ingredients 7

1 tablespoon sunflower seed oil
2 teaspoons salt
1 ¾ cups warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package instant yeast
6 cups bread flour
4 ½ tablespoons white sugar
¾ cup unsweetened cocoa powder

Steps:

  • Combine flour, salt, yeast, sugar, cocoa, sunflower oil, and water in a large bowl. Stir everything with a wooden spoon until you have a soft dough.
  • Place the dough on a lightly floured surface. Knead for five minutes, until smooth and elastic.
  • Divide the dough in half, and roll each half into a ball. Place both on a baking sheet. Cut crisscross designs in the tops, and cover with a kitchen towel. Let rise until double in size.
  • Bake at 425 degrees F (220 degrees C) for 35 minutes.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 28.8 g, Fat 1.5 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 195.2 mg, Sugar 2.5 g

TRIPLE CHOCOLATE QUICK BREAD



Triple Chocolate Quick Bread image

Make and share this Triple Chocolate Quick Bread recipe from Food.com.

Provided by yooper

Categories     Quick Breads

Time 1h

Yield 4 mini loaves

Number Of Ingredients 17

1/2 cup butter or 1/2 cup margarine, softened
2/3 cup packed brown sugar
2 eggs
1 cup miniature semisweet chocolate chips, melted
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
1/2 cup miniature semisweet chocolate chips
1/2 cup miniature semisweet chocolate chips
1 tablespoon butter or 1 tablespoon margarine
2 -3 tablespoons half-and-half
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 pinch salt

Steps:

  • In a mixing bowl, cream butter and sugar.
  • Add eggs and melted chocolate; mix well.
  • Add applesauce and vanilla.
  • Set aside.
  • Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well.
  • Stir in chocolate chips.
  • Spoon the batter into four greased 5-1/2-in x 3-in.
  • x 2-in.
  • loaf pans.
  • Bake at 350 for 35-40 minutes before removing to wire racks to cool completely.
  • For glaze, melt chocolate chips and butter in a saucepan; stir in cream.
  • Remove from the heat; stir in sugar, vanilla and salt.
  • Drizzle over warm bread.

Nutrition Facts : Calories 1251.5, Fat 56.1, SaturatedFat 33.2, Cholesterol 177.2, Sodium 1300.1, Carbohydrate 185.2, Fiber 8.4, Sugar 98, Protein 15.5

CHOCOLATE SWIRL QUICK BREAD



Chocolate Swirl Quick Bread image

From the Healing Kitchen at wholehealthmd.com. Cinnamon provides a nice warm, spicy undertone to the chocolate in this tea bread.

Provided by mailbelle

Categories     Quick Breads

Time 1h15m

Yield 10 slices, 10 serving(s)

Number Of Ingredients 11

2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large egg whites
3 tablespoons extra virgin olive oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1/3 cup chocolate syrup
1 teaspoon cinnamon

Steps:

  • Preheat the oven to 350°. Spray a 9- x 5-inch loaf pan with nonstick cooking spray.
  • In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, stir together the egg whites, oil, buttermilk, and vanilla.
  • Make a well in the center of the flour mixture and stir in the buttermilk mixture until evenly moistened.
  • Scoop out 2/3 cup of the batter and transfer it to a medium bowl. Add the chocolate syrup and cinnamon and stir until combined.
  • Spoon the remaining batter into the loaf pan. Drop the chocolate batter onto the vanilla batter and, with a knife, swirl the chocolate batter through the vanilla batter.
  • Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the loaf in the pan for 10 minutes, then invert onto the rack to cool completely. Makes 10 slices.

Nutrition Facts : Calories 236.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 1.2, Sodium 306.1, Carbohydrate 42.1, Fiber 1.1, Sugar 19.7, Protein 4.6

CHOCOLATE CHIP BREAD I



Chocolate Chip Bread I image

This is a different kind of bread that the entire family can enjoy anytime of the day. It has plenty of chocolate chips and just a hint of cinnamon.

Provided by ENEERAY

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 11

¼ cup water
1 cup milk
1 egg
3 cups bread flour
3 tablespoons brown sugar
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 ½ teaspoons active dry yeast
2 tablespoons margarine, softened
¾ cup semisweet chocolate chips

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select 'Mix Bread' cycle or the setting that allows ingredients such as seeds or fruit to be folded into the dough; press Start. Add the chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished. Remove loaf from pan to cool when bake cycle finishes.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 28.1 g, Cholesterol 13.7 mg, Fat 5.1 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 189.4 mg, Sugar 9.8 g

CHOCOLATE QUICK BREAD WITH FROSTING



Chocolate Quick Bread with Frosting image

Satisfy your sweet tooth with this Chocolate Quick Bread with Frosting recipe. Made with chocolate cake mix, sour cream, semi-sweet chocolate and more, this chocolate quick bread is moist, sweet and guaranteed to please every palate.

Provided by My Food and Family

Categories     Bread

Time 1h20m

Yield 12 servings

Number Of Ingredients 6

1 pkg. (2-layer size) chocolate cake mix
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
2 oz. BAKER'S Semi-Sweet Chocolate, shaved into curls, divided
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 tsp. vanilla
1 cup powdered sugar

Steps:

  • Heat oven to 350ºF.
  • Beat cake mix and sour cream in large bowl with mixer until blended. (Batter will be thick.)
  • Reserve 1/4 cup chocolate curls for later use. Stir remaining chocolate curls into prepared batter.
  • Spoon into 3 greased and floured mini loaf pans.
  • Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove bread loaves from pans to wire rack; cool completely.
  • Beat cream cheese and vanilla in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition; spread onto tops of bread loaves.
  • Sprinkle with reserved chocolate curls.

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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