This Chocolate Chocolate Chip Bread is a family favorite. It’s a quick bread that’s moist and tender, rich and delicious and loaded with chocolate chips. It’s the perfect solution to any chocolate craving.
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Ellie, recently left the following comment on this recipe:
BEST THING EVER!!!!! It’s like a chocolate cake, a brownie, and a chocolate muffin had a baby! It’s fudgy, moist and decadent without being too sweet at all! I’ll definitely be making this again IMMEDIATELY!
I couldn’t have described this bread better. Her comment was just the push I needed to update the recipe with some new pictures and share it again with my readers.
If you’re a chocolate lover, you’ll love this moist, delicious chocolate quick bread. It’s an updated version of the Triple Chocolate Cherry Quick Bread I made in February.
I eliminated the cherries because I was making it for a bake sale, and I thought it would sell better. Some people don’t like dried fruit in their breads. My oldest son was disappointed it didn’t have the cherries, but that didn’t stop him from gobbling up half a mini loaf. I’ll probably add a cup of coarsely chopped cherries next time.
Making Chocolate Chocolate Chip Bread
This recipe uses cocoa instead of melted chocolate which I think adds a deeper chocolate flavor. I also added a little bit of red food coloring so that the rich chocolate flavor would pop in a photo. (A tip I read online somewhere since chocolate quick breads tend to look grey in pictures.) Feel free to omit the food coloring if you’d like.
I rarely sift flour any more, but I always sift cocoa using a mesh strainer. Cocoa usually has little lumps that don’t easily dissolve during mixing. So it’s a good idea to get in the habit of sifting cocoa.
You can bake this Chocolate Chocolate Chip Bread Quick bread in two standard size loaf pans, but I prefer to use mini loaf pans. They’re the perfect size for a bake sale, a gift for a neighbor or friend, or just to tuck in the freezer for a quick treat another day.
This quick bread uses a creaming method for mixing, so it’s more cake like. If you’d like to get more information about baking quick breads, The Prepared Pantry has a nice All About Baking: Quick Breads page with great information.
Quick breads are always a hit at my house. If your family loves quick breads too, this one is a must try.
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Chocolate Chocolate Chip Bread
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoon vanilla
- 1 ½ cups applesauce
- ⅛ teaspoon red gel food coloring optional
- 1 ½ cup chocolate chips
Instructions
- Preheat oven to 350°F and spray two medium (9 x 5) loaf pans with nonstick cooking spray, or four/five mini loaf pans (5 ¾ x 3 ¼ x 2 ¼.)
- In a medium bowl, mix the flour, cocoa, baking soda, baking powder, and salt, and set aside.
- In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the vanilla and applesauce and mix until well combined. Add the dry ingredients stirring until just combined.
- Coat the chocolate chips with 2 tablespoons flour and stir into batter. Spoon batter into prepared pans. Don’t fill more than ⅔ full. Bake side-by-side for about one hour or until an inserted toothpick comes out clean. (Bake 35-40 minutes for the mini loaves.)
More quick bread recipes you’ll like:
Lemon blueberry Quick Bread, Barbara Bakes
Streusel Topped Chocolate Chip Banana Bread, Barbara Bakes
Brown Sugar Banana Bread with Pecans and Chocolate Chips, Barbara Bakes
Lemon Pudding Quick Bread, Wine & Glue
Cranberry Orange Bread, Bless This Mess
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Eileen Iagrosse
How long should I cool the bread and in pan or out ?
Melissa Griffiths
You can cool it in the pan for about 10 minutes before removing to cool on a wire rack.
Patricia Crotwell
These have become great Christmas gifts. My family love them. I just wrap them and add a ribbon.
Rashellio
Not sure If it was asked already… but unsalted or salted butter?…
Barbara Schieving
I always use unsalted butter when baking. I’ve updated the recipe. Thanks for the reminder.
Vikki Evans Alvarez
Absolutely wonderful, I made all sizes for Christmas gifts and everyone loved them. I followed the directions, Except I used Splenda know one knew……. I did let the sugar sensitive people know.
THANK YOU!!!!!!
Barbara Schieving
Thanks Vikki! It’s nice to know the recipe works well with Splenda.
Crystal Groves
I’ve never had Chocolate Chocolate chip bread before. But I’ve made Chocolate Chocolate chip cookies. I make those alot and they are very good and are my favorite! I’m sure the Chocolate Chocolate chip bread will be good too.
Nina
I don’t bake…but I want to try this recipe.
Why use the apple sauce?
Barbara Schieving
Hi Nina – the applesauce adds moisture and lightens us the bread so you can use less fat.
Sara
Because of quarantine I can’t get applesauce- any alternative suggestions? Looks so good! Hope to try it soon!
Barbara Schieving
Hi Sara – I haven’t tried it, but you should be able to substitute sour cream or Greek yogurt for the applesauce.
Jean
Last question, I hope! When using the 2 larger loaf pans, how long to cook and should the oven temp be lower?
Barbara Schieving
Hi Jean – you’ll bake the two loaves side by side for about 60 minutes or until an inserted toothpick comes out clean. No need to change the oven temperature.
Jean
How long to cool before removing from Pans?
Can these loafs be frozen?
Barbara Schieving
Hi Jean – I let them cool in the pan for about 5 minutes. Yes, they freeze and thaw very well.
Jena
Hi, I tried to remove at 5 minutes, but they loaves fell apart. Was it because I used butter on the pans rather than spray? I’ve never had a problem doing that on other recipes. Jena
Barbara Schieving
Hi Jena – are you sure they were baked long enough? You’ll want the internal temperature to be 190 degrees F and the bread should be pulling away from the sides of the pan.
Leslie schubert
Hi,
Love this recipe. I used strawberry and blueberry applesauce. It was really yummy.
Barbara Schieving
Great – thanks Leslie!
Xavierism
I had a bag of semi chocolate chips that needed to be used so did a search for chocolate chocolate chip bread and found your recipe. I made this bread after my morning run. First of all, the house smelled amazing while the loaves of bread were in the oven.
Easy to make and the bread turned out amazing. My Partner and friends are going to love this bread. Thank you, Barbara. Cheers***
melanie garland
Hi
Looks yummy can I use duncan hines triple fudge cake mix and substitute coffee for water
Barbara Schieving
Hi Melanie – that’s not something I’ve tried. Let me know if you give it a try.
Jennifer McCormick
Hi I love you recipe! So yummy! I was wondering if I could use I 1/2 cups Greek yogurt instead of the
1 1/2 cup applesauce?
Thanks for the great recipe! So delicious
Barbara Schieving
Hi Jennifer – it’s possible it could work, but that’s a huge change. You might start with subbing half the applesauce with yogurt and see if that works first.
Abby
These came out perfectly when recipe was followed and were so delicious.
Barbara Schieving
Great! Thanks Abby 🙂
Abbe@This is How I Cook
I used to send my kids off to school with a slice of something similar every day. It was the only thing I knew for sure they would eat!
Barbara Schieving
I bet your kids loved their mom 🙂
Rocky Mountain Woman
That looks so decadent! Beautifully done.