With less sugar and fat than most quick breads, this decadent tasting chocolate loaf is perfect for a special weekend breakfast served with fresh berries, or as a dessert with a dollop of whipped cream or scoop of vanilla ice cream.

For even more chocolate flavor, add ¼ cup chocolate chips to the top of the bread before baking!

You can create the same delicious bread in a gluten- and dairy-free version with the easy dairy-free substitutions listed in the ingredients below. The results will be equally delicious!

Cool the bread before slicing. If you have leftovers, wrap slices in wax paper, then in aluminum foil (or store in a zip top baggie) and freeze up to 1 month.

When you need a chocolate treat, remove slices from the freezer and thaw at room temperature or microwave a few seconds to thaw.

Chocolate Quick Bread with Vanilla Glaze
  • Yields 9x5-inch loaf
    Servings
  • 20 minutes
    Prep time
  • 4 minutes
    Total time

Ingredients

    The Bread:
  • ½ cup Granulated sugar
  • ½ cup Unsweetened applesauce
  • 2 Tbsp. Butter, softened (you may use an equal amount of dairy-free butter substitute for dairy-free)
  • 2 large Eggs
  • 1 cup Buttermilk (for dairy-free substitute 1 Tbsp. apple cider vinegar plus enough dairy-free milk to equal 1 cup)
  • 1 Tsp. Pure vanilla extract
  • 1 ¾ cups Gluten Free Flour Blend
  • ½ cup Unsweetened cocoa powder, sifted
  • 1 Tsp. Baking powder
  • ½ Tsp. Baking soda
  • ½ Tsp. Salt
  • The Vanilla Glaze:
  • ½ cup Confectioners’ sugar, sifted
  • 1 Tbsp. Milk (dairy-free milk may be substituted)
  • 2 Tsp. Pure vanilla extract

Instructions

  1. Preheat your oven to 350F and grease a 9x5-inch loaf pan; set aside.
  2. In a mixing bowl, combine sugar, butter and applesauce; stir until mixed.
  3. Add eggs and whisk to blend. Add milk and vanilla; stir.
  4. In a small separate bowl, combine flour, cocoa, baking powder, baking soda and salt; whisk to blend.
  5. Add dry ingredients to liquid ingredients and stir until batter is smooth and no lumps remain.
  6. Pour batter into prepared pan and bake 40-45 minutes, or until bread rises and springs back in center when touched lightly. (Top may have a crack near center where steam escapes when the bread is done. This is fine.)
  7. Remove baked bread from oven and cool in pan until almost completely cooled. While the bread cools, whisk the glaze ingredients together in a small bowl.
  8. Gently remove cooled bread to a serving platter and drizzle with glaze. Allow glaze to set at least 10 minutes, then slice and serve.
With less sugar and fat than most quick breads, this decadent tasting chocolate loaf is perfect for a special weekend breakfast served with fresh berries, or as a dessert with a dollop of whipped cream or scoop of vanilla ice cream. Shared via http://www.gluteninsight.com
http://www.gluteninsight.com/chocolate-quick-bread-vanilla-glaze/

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