Best 9 Chocolate Quick Bread Recipes

CHOCOLATE QUICK BREAD

Steps:

• In a large bowl, combine the flour, cocoa, baking powder, baking soda and salt. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add buttermilk; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CHOCOLATE CHERRY QUICK BREAD

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line it with parchment paper.
• Combine the dried cherries with the 1 teaspoon cocoa powder in a small bowl. Toss to evenly coat and set aside.
• Microwave the cherry juice in a microwave-safe measuring cup until steaming, about 1 minute. Transfer to a medium bowl, add the 1/2 cup cocoa and whisk until smooth. Set aside while you prepare the dry ingredients.
• Put the flour, sugar, baking powder and salt in another medium bowl and whisk well to combine.
• Add the oil, egg, egg white and vanilla to the warm cocoa mixture then whisk to combine. Pour into the dry ingredients and stir until incorporated. Pour about 1/3 of the batter into the prepared pan. Stir the cocoa-coated cherries into the remaining batter, then pour that batter into the pan. Sprinkle the chocolate chips on top.
• Place the loaf pan on a baking sheet and bake on the center rack until a toothpick comes out with a few moist crumbs, 60 to 64 minutes. Let cool in the pan for 15 minutes then remove the quick bread to a wire rack to cool completely before slicing with a serrated knife (this will cut through the cherries easily and yield a clean slice).
• Serve or wrap the cooled loaf in plastic wrap or foil and store on the counter for up to 3 days.

TRIPLE-CHOCOLATE QUICK BREAD

Steps:

• Ina 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 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in 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.

CRANBERRY WHITE CHOCOLATE QUICK BREAD MIX IN A JAR

Steps:

• To make the gift jar: Sift together the flour, baking powder and salt and then spoon into a quart-sized jar with a tight-fitting lid. (I use a wide-mouth funnel to easily get the ingredients into the jar.) Tap the jar gently on the counter top to settle the flour.
• Combine the sugar, cinnamon, nutmeg and ginger and pour over the flour in the jar.
• Continue the layers with the dried cranberries, then the white chocolate chips and finally the pecans. Put the lid on the jar and decorate as desired.
• To make bread: Preheat oven to 350°F and lightly grease a 9x 5 loaf pan.
• Pour all the dry ingredient from the jar into a large mixing bowl and stir to combine.
• In a small bowl, use a fork to beat the eggs lightly and then add the sour cream. Continue mixing with the fork until the sour cream is incorporated.
• Add the melted butter to the dry ingredients and then add the egg and sour cream mixture. Stir just until combined.
• Spread into prepared loaf pan and bake in preheated oven for 50 minutes, or until toothpick inserted near center comes out clean.
• Cool 10 minutes in pan and then turn out onto a cooling rack (with a layer of foil or waxed paper under the rack, to keep your counter clean.).
• Stir together powdered sugar and milk until smooth. Drizzle or spread over top of loaf. Serve immediately or cool completely before slicing, to keep the slices looking nice.

DARK CHOCOLATE ROASTED CHERRY QUICK BREAD

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Lightly grease bottom only of 9x5-inch loaf pan.
• In large bowl, beat Bisquick mix and 1/2 cup baking cocoa with whisk. Add granulated sugar, oil, milk and eggs; stir to combine. Stir in cream cheese; fold in roasted cherries. Spread batter evenly in pan.
• To make Streusel: In small bowl, mix flour, oats, brown sugar and 2 teaspoons unsweetened cocoa. Cut in butter until mixture looks like coarse crumbs. Sprinkle streusel over top of batter in pan.
• Bake 45 to 60 minutes or until toothpick inserted in center of loaf comes out clean. Cool 15 minutes in pan. Carefully loosen bread from edges of the pan with knife, then remove from pan to cooling rack to cool completely.
• Sprinkle top of cooled bread with powdered sugar.
• *To roast cherries: Toss fresh or frozen (thawed) dark sweet cherries in ungreased shallow baking dish with 1 teaspoon sugar. Bake at 450°F about 10 minutes or just until cherries burst. Transfer cherries to bowl, and freeze 10 minutes to cool before folding in to batter.

APPLE-WALNUT-CHOCOLATE CHIP QUICK BREAD

Steps:

• Preheat the oven to 350°F.
• To make the topping: In a small bowl, mix together the 2 tablespoons of sugar, 1/4 teaspoon of cinnamon and 1/4 cup of the walnuts and set aside.
• In a medium bowl, combine the flour, salt, baking powder, baking soda, the 1/2 teaspoon of cinnamon and the nutmeg and set this aside as well.
• In a large bowl, cream together the butter and the 1 cup of sugar. Add the eggs and vanilla extract and mix well. Gradually beat in the flour mixture alternately with the milk. Stir in the chopped apple (peeled if desired and chopped however small or large you prefer - I have used both Gala and Granny Smith varieties with great success), 1/2 cup of chopped walnuts and chocolate chips.
• Pour batter into a greased 9x5x3 loaf pan and sprinkle the topping mixture over the top. Press the topping mixture lightly into the batter to prevent it from all falling off when you take the bread out of the pan.
• Bake at 350F for 50-60 minutes, or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

BLUEBERRY, LEMON & WHITE CHOCOLATE QUICK BREAD

Steps:

• Preheat oven to 350°F and grease one 9x5 loaf pan.
• Zest the lemon, then squeeze the juice from it. (You should have approximately 4 Tablespoons of juice, which will be divided.) Set zest and juice aside.
• In large mixer bowl, beat together the sugar, melted butter, 3 Tablespoons of the lemon juice, lemon zest and the eggs.
• In smaller bowl, sift together the flour, baking powder and salt. Add half to the egg mixture and beat to combine.
• Add the buttermilk, combine and then add the rest of the flour mixture. Beat until smooth.
• Fold in white chocolate & blueberries.
• Pour batter into prepared pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 20 minutes in the pan, then gently turn out onto a platter or baking rack.
• While warm, combine the remaining lemon juice with enough powdered sugar to create a semi-thin glaze.
• Pour evenly over the bread.
• Serve warm or cool.

DOUBLE CHOCOLATE CHERRY QUICK BREAD

Steps:

• Heat oven to 375°F. Grease or spray bottom of 8x4-inch loaf pan. In medium bowl, stir Muffin Mix, cherries, water, oil and eggs until blended. Spread in pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife around edges of pan; carefully remove bread from pan. Cool completely.

CHOCOLATE QUICK BREAD FOR BREAD MAKER

Steps:

• 1. Gather ingredients. Coat bread pan with oil spray
• 2. Add all ingredients to pan in order.
• 3. Select quick bread or cake on bread maker.
• 4. Press start button.
• 5. While bread maker is mixing. Use spatula to scrape the sides to incorporate ingredients.
• 6. When ingredients look well incorporated. Close the cover. Let it cycle through until baked.
• 7. Remove pan from bread maker. Let cool for 10-15 before removing cake.
• 8. Turn cake onto a rack to cool. Cut into slices to serve.