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quick, easy triple chocolate bread shown on a brown cutting board and thinly sliced
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5 from 1 vote

Triple Chocolate Quick Bread

Quick breads are a great alternative to traditional yeast-based loaves skipping their step by step assembly and long rise times. Our triple chocolate quick bread is simple, easy, and uses pantry staple ingredients. With or without the rich chocolate ganache topping, each slice pairs perfectly with a cold glass of milk for either breakfast or dessert.
Prep Time25 mins
Cook Time45 mins
Rest Time10 mins
Total Time1 hr 20 mins
Course: Bread, Breakfast, Brunch, Dessert, Snack
Cuisine: American
Servings: 6
Calories: 409kcal


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.


Calories: 409kcal | Carbohydrates: 43g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 104mg | Sodium: 783mg | Potassium: 232mg | Fiber: 1g | Sugar: 39g | Vitamin A: 638IU | Calcium: 86mg | Iron: 1mg