This chocolate quick bread has double the deliciousness with the addition of chocolate chips. I made quite a few as Christmas gifts and everyone was happy to receive it.
This double chocolate quick bread is not a light and fluffy cake. It is dense and rich. I always used to wonder what people meant when they described a food as 'rich'. If by that they meant deep chocolate flavor with eye rolling yumminess, then this cake is rich. It does not need a frosting or glaze, although I'm sure no one would turn that down. I enjoyed it as is, with a sprinkling of confectioner's sugar.
The ingredients are:
- All purpose flour
- Cocoa powder ( I used Hershey's Dark)
- Baking soda, salt
- Expresso powder, optional
- Mini chocolate chips
A rich double chocolate bread that will satisfy all your chocolate cravings! Try it with a scoop of vanilla ice cream or a dollop of whipped cream.
¾ cup unsalted butter, softened
1 ½ cups sugar
1 ¼ cups all purpose flour
¾ teaspoon salt
½ teaspoon baking powder
⅔ cup baking cocoa
½ teaspoon espresso powder (optional)
3 large eggs
2 teaspoons pure vanilla extract
¾ cup milk
¾ cup mini chocolate chips
Preheat oven to 350°.
Lightly grease 9 x 5 " loaf pan with baking spray or shortening.
Mix together the flour, cocoa, espresso, salt and baking powder. Set aside.
Cream together the butter, sugar and vanilla.
Add eggs, beating one at a time. Scrape down the bowl.
Add half the flour mixture, mixing at low speed.
Add milk and beat in to combine.
Add remaining flour and mini chips and mix together just until smooth.
Pour into pan and bake for approximately 60 -70 minutes until a toothpick comes out clean when inserted in the center of loaf.
Remove from oven, let cool for 10 minutes on wire rack. Loosen around the edges with butter knife and turn out to fully cool on rack.
*I made this loaf bread twice and it was done at two different times; 60 & 65 minutes. I found it was starting to brown a bit too much at about 45 minutes and I loosely covered with aluminum foil. I recommend using a light colored loaf pan.
**This recipe was adapted from the King Arthur Flour website.