Triple Chocolate Quick Bread

With my food guzzlers, I’m always on the lookout for a quick addition to my menu that can help top off their tanks.

I love a good dessert that I don’t feel terrible about giving my family that helps keep them full until morning.

This little gem (also known as triple chocolate quick bread) is one of my go-to favorites. It’s like a special edition chocolate muffin, with a hint of apples.

They love a nice, warm slice of my chocolate ‘bread’ before bed with a cold glass of milk. It makes them feel all warm and fuzzy.

I may, or may not, have also been talked into making this for them for a special breakfast as it contains both eggs and applesauce.  

Even better, this from scratch dessert, or breakfast, or snack, is easy and takes hardly any time to whip up. Did I mention triple chocolate quick bread’s versatility?

So find yourself a reason to give it a try, you won’t be disappointed in the results.

Print Recipe
5 from 1 vote

Triple Chocolate Quick Bread


For The Bread

  • 1 & 1/2 cups semi-sweet chocolate chips divided
  • 1/2 cups butter softened
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 & 1/2 cups unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 & 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

For The Glaze

  • 1/2 cup semisweet chocolate chips
  • 1 tbsp butter
  • 3 tbsp half and half
  • 1/2 cup confectioners’ sugar
  • 1/4 tsp vanilla extract


To Make The Bread

  • In a pot on the stove top over low heat, melt 1 cup of chocolate chips; set aside to cool.
  • In a stand mixer, cream butter and brown sugar until light and fluffy.
  • Add eggs and cooled chocolate, mix until evenly combined.
  • Add applesauce and vanilla; set aside.
  • In a separate bowl, mix flour, baking powder, baking soda and salt until evenly combined.
  • Add flour mix to the batter and mix until evenly combined.
  • Lightly mix in the remaining chocolate chips just until incorporated into batter.
  • Divide batter evenly between two* greased loaf pans.
  • Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean
  • Cool for 10 minutes before transferring to a wire cooling rack.

To Make The Glaze

  • In a small pot over low heat, melt chocolate chips and butter, stirring until evenly combined.
  • Stir in half and half.
  • Remove from heat and stir in confectioners’ sugar, vanilla, and salt.
  • Drizzle over warm loaves, or pipe onto loaves using a ziplock bag.
  • Let the chocolate cool and serve.


If you’d prefer to make one full sized loaf, simply add all the batter to one full size loaf pan. Baking time will take a little over an hour, or until a toothpick inserted into the center comes out clean.
Typically the chocolate piping is spread between two loaves so there’s not nearly as much piled on, but the ‘breakfast’ bread I was coerced into making I left glaze free. I didn’t want too much chocolate on my mom-conscience before sending them off for school. All that chocolate on their dessert though was a real treat.