What's better than homemade bread?

HOMEMADE CHOCOLATE BREAD

This bread was the moistest quick bread I have ever had. I thought it could use a little more chocolate.  Next time I will add mini chips into the mix (which I didn’t have enough of too add this time) and use a darker chocolate bar to melt. I would also add the glaze (left it off this time around). It tasted a little salty; in the future I will use ½ as much salt as called for. This bread would be a great gift for family and friends for the holidays. It makes the perfect chocolaty snack. This is one recipe I will definitely try again.
Enjoy, Kiah.

 

Triple-chocolate quick bread

1 ½ cups miniature semisweet chocolate chips, divided

½ cups butter, softened

2/3 cups packed brown sugar

2 eggs

1 ½ cups unsweetened applesauce

2 teaspoons vanilla extract

2 ½ cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Glaze:

½ cup miniature semisweet chocolate chips

1 tablespoon butter

2 to 3 tablespoons half and half cream

½ cup confectioners’ sugar

¼ teaspoon vanilla extract

In a 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 3/4in x 3in x 2in loaf pans. Bake at 350* for 35-40minutes or until a toothpick inserted near 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.

Makes 4 mini loaves.

Taste of Home, January 11, 2012, pg.25 recipe by Karen Grimes of Stephens City, Virginia