FARGO — The holiday baking season is upon us and this week I am focused on this Double Chocolate Quick Bread. This recipe yields two loaves of deliciously decadent bread rich in chocolate flavor, and it is so easy to make that you can do everything by hand.
The bread freezes beautifully, so that you can enjoy one loaf now and serve the second loaf later or use it as a gift. This is the perfect treat to satisfy your chocolate cravings throughout the holiday season.
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This is a simple recipe made with pantry staples, like all-purpose flour, sugar, baking powder, salt, eggs, milk, vegetable oil and vanilla. The double in the name comes from two forms of chocolate: unsweetened cocoa powder (like Hershey’s) and chocolate chips. You can use whatever flavor chips you prefer — sometimes I use all semisweet chips, sometimes I use a blend of semisweet and milk chocolate chips, and bittersweet chips would also work well for dark chocolate lovers.
I combine the dry ingredients first and start by sifting the cocoa powder over the dry ingredients to ensure that there are no clumps in the mixture. Then, I add the chocolate chips and stir well until they are thoroughly incorporated so that they do not fall to the bottom of the loaves when baking.
Next, I prepare the wet ingredients in a separate bowl, and to intensify the flavor of the chocolate, I add a tablespoon of instant espresso powder dissolved in hot water, or a tablespoon of coffee liqueur (like Kahlua or Tia Maria). This step is optional and will not leave a coffee flavor in the bread, but it does enhance the overall chocolatey-ness of the loaves.
I add the wet ingredients to the dry ingredients and gently stir the mixture until it is well combined, and then I distribute the batter evenly into two loaf pans, which have been greased and lined with parchment paper for easy removal. You can use either 9 x 5-inch or 8 x 4-inch pans for this recipe. Just for fun, I sprinkled some chocolate chips on top of one of the loaves this time, but they sunk straight into the cake, so I will not be doing that again.
I bake the loaves in the center of my oven, and I position the pans lengthwise on the rack, so that one is in front of the other. My oven has hot spots, so I rotate the pans after 30 minutes and then let the loaves continue to bake until the tops are firm and a toothpick inserted in the center comes out clean, or with just a few crumbs. This takes about another 35 to 45 minutes, depending on your oven.
Moist, tender and delicious, this Double Chocolate Quick Bread will be the perfect addition to your holiday dessert or breakfast platters.
For more great recipes, I have created a free packet of some of my favorite holiday specialties, which you can find online at sarahnasello.com . Happy baking!
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Double Chocolate Quick Bread
Makes 2 loaves
Ingredients:
- 2¼ cups all-purpose flour
- 2 cups granulated white sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup unsweetened cocoa powder, sifted
- 2 cups chocolate chips (I use 1 ½ cups semisweet and ½ cup milk chocolate chips)
- 3 large eggs
- 1½ cups whole or 2% milk
- 1 cup vegetable oil
- 2 teaspoons pure vanilla extract
Optional:
- 1 tablespoon instant espresso powder dissolved in 1 tablespoon of hot water, OR
- 1 tablespoon coffee liqueur
Directions:
Preheat the oven to 325 degrees. Grease two 9x5 or 8x4-inch loaf pans with butter or baking spray. Line each pan with parchment paper, leaving about 2 inches overhanging each side for easy removal.
In a large bowl, whisk together the flour, sugar, baking powder and salt until combined. Sift the cocoa powder over the mixture and whisk again until well combined. Add the chocolate chips and stir until they are fully incorporated.
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In a separate bowl, use a fork to lightly beat the eggs for about 15 seconds. Add the milk, vegetable oil, vanilla, and coffee or liqueur (if using). Use a wooden spoon or rubber spatula to beat the mixture until well combined.
Add the liquid mixture to the flour mixture and gently stir until incorporated. Divide the batter evenly into the prepared pans.
Bake in the center of the oven and position the pans lengthwise from side to side. Bake until the tops are firm, and a toothpick inserted in the center comes out clean or with just a few crumbs, about 65 to 75 minutes. If your oven has hot spots, you may want to rotate the pans from front to back after 30 minutes.
Remove from the oven and let the loaves cool in the pan for 20 minutes. Before removing, run a knife or offset spatula around the sides of the pan to help release the loaves. Remove the loaves from the pans and place on a wire rack to cool completely.
To store: Wrap the loaves tightly in plastic or foil and store at room temperature for several days. To freeze, wrap the loaves or individual slices in plastic or foil and place in a plastic freezer bag or airtight container for up to 3 months.
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