My Chocolate Bread with Bourbon Glaze is sure to cure your chocolate cravings. This delicious homemade quick bread is easy to make and oh-so-moist! If you love chocolate for breakfast, this cake-like dessert bread is made extra dense and rich with the addition of applesauce.
Sometimes I get a hankering for chocolate that I just can’t shake. When those cravings strike, it isn’t always reasonable to bust out a layer cake, cupcakes or brownies just for myself. That’s where this deeply chocolate-y, somewhat healthy chocolate quick bread comes in handy.
What is chocolate bread?
Chocolate bread is also known as chocolate loaf cake. It is basically chocolate cake, baked in loaf pans. The best part about this recipe is that no yeast is required, making it a very easy recipe.
This recipe calls for melted unsalted butter, oil, buttermilk, and applesauce. The butter gives the bread a nice flavor and the oil, buttermilk, and applesauce are the secret ingredients that makes this cake-like loaf so moist.
Why I Love This Recipe
Hello, my name is Yvette and I’m a chocoholic. I love chocolate in all its forms, all the time. Did someone say chocolate for breakfast? You can definitely count me in.
This extra moist chocolate bread made with applesauce is densely chocolatey and verges into cake territory. But, since it’s chocolate bread, and not chocolate cake, I can 100% eat a slice with my coffee in the morning and not feel guilty about it. Right? I’m glad we’re on the same page.
Also, as the name “quick bread” implies, this recipe comes together in no time at all. Everything is mixed in a single bowl for easy cleanup. And, being forward thinking, I made this recipe large enough for two whole loaves, meaning you can freeze one for later. You’re welcome.
NOTE: If you don’t want the temptation lurking in your freezer, you can either gift a loaf to a neighbor or halve the recipe.
Finally, while this is simple enough for me to consider it an “every day cake,” the boozy sweet bourbon glaze is tasty enough to make it feel extra special. So go on and get yourself to the kitchen. My easy recipe for chocolate bread is calling your name!
How to Make Chocolate Applesauce Bread
Preheat oven to 325 degrees F.
In a medium bowl, cream butter, vegetable oil, sugar, eggs, and vanilla until light and fluffy.
In a separate large bowl combine flour, cocoa, baking soda, and salt.
Combine dry ingredients with creamed ingredients, alternating with applesauce and buttermilk until mixed thoroughly.
Grease and flour two loaf pans. Bake bread for 60 minutes, or until toothpick comes out clean. Cool in the pan for 15 to 20 minutes before inverting onto a cooling rack to cool completely. If using bourbon glaze, drizzle it on after the bread has finished cooling.
Store cooled bread, well wrapped, at room temperature for several days. Freeze for up to three months.
How to Make Bourbon Glaze
The bourbon glaze is not necessary, but let me just say…it is magical!
Melt butter in a medium saucepan over medium heat. Remove from heat and add sugars, milk, bourbon, and salt, stirring until incorporated and smooth.
When the loaves are cool but the glaze is still warm, drizzle to coat the loaves.
Frequently Asked Questions
What does applesauce do to a cake?
Applesauce is a great fat-replacer in baked goods. Baking with applesauce instead of only using butter or oil adds fiber and reduces calories. And, because of its water content, applesauce will also keep your baked goods moist and fresh longer.
It might sound strange to add applesauce to a chocolate recipe, but I need you to trust me on this one. Applesauce is the secret ingredient you didn’t know you needed. It lends a serious dose of moisture and a bit of sweetness to this quick bread. Try it. You’ll see.
How can I customize this quick bread recipe?
While this recipe is perfectly delectable on its own, there are plenty of ways for you to play around. If you’d like to add a little heft and crunch to this already delectable chocolate bread, feel free to mix things up with some add ins. Here are some ideas to get you started:
- chocolate chips or chunks
- dried fruits like cherries, cranberries, or apples
- extra spice like cinnamon, cayenne, or ginger
I also happen to love the sweet bourbon glaze, feel free to change that up, too. If you’re avoiding alcohol, try making a simple cream cheese glaze instead. You can also omit the glaze to make the recipe a little bit lighter.
Any ideas on how to lighten this recipe up a bit?
If you’re watching your sugar intake, feel free to swap in your favorite cup-for-cup sugar substitute. While the applesauce has some naturally occurring sugar, you can cut way down on the calories while still keeping the bread nice and moist.
You can also cut back on some of the calories by opting to omit the bourbon glaze. While it’s a tasty topper, the chocolate cake is quite delicious without it.
Is this a good recipe for shipping?
Absolutely! Now that we’re nearly a year into this weird alternate reality, I’ve been wanting to send some homemade gifts to my friends that I haven’t seen in awhile. These loaves can be baked in mini aluminum loaf pans and wrapped in fancy colored foil and ribbon for the perfect homemade gift.
Check out these tips for shipping homemade bread.
If you’re worried about the bread staying fresh for overseas shipments, I have you covered! Another fun gift idea would be to arrange the dry ingredients in a mason jar and including a printed recipe card sealed with a bow or ribbon.
Can I make chocolate bread ahead of time?
Heck yeah! These breads can be made ahead of time and frozen for up to three months, which is perfect if you plan to mail some as gifts or to have on hand for any surprise visitors.
I don’t have buttermilk… can I substitute something else?
You can make your own buttermilk by stirring 1/2 tablespoon of white vinegar, apple cider vinegar, or lemon juice into the milk of your choice. Allow it to sit for a few minutes to curdle, then proceed with the recipe.
Can I make this recipe vegan?
Sure! Swap in vegan butter, flax eggs (2 tablespoons ground flax + 6 tablespoons water), and the alternative milk of your choice with 1/2 tablespoon of vinegar added to make it “buttermilk.”
Still have a sweet tooth?
Here are more dessert recipes you’ll love:
- Mexican Chocolate Banana Bread
- Bourbon Bread Pudding with Harvest Berry Sauce
- Cranberry Christmas Bread
- Mexican Chocolate Zucchini Bread
- Instant Pot Mexican Chocolate Brownies
Did you make this recipe for easy chocolate bread with applesauce? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, and Pinterest for more amazing recipe ideas.
Moist Chocolate Bread with Bourbon Glaze
Chocolate Applesauce Bread:
Chocolate Applesauce Bread:
- Preheat oven to 325 degrees F.
- In a medium bowl, cream butter, vegetable oil, sugar, eggs, and vanilla.
- In a large bowl combine flour, cocoa, baking soda, and salt.
- Combine dry ingredients with creamed ingredients, alternating with applesauce and buttermilk until mixed thoroughly.
- Grease and flour two loaf pans.
- Bake bread for 60 minutes or until toothpick comes out clean.
- Store cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.
- Serve with or without bourbon glaze.
- Melt butter in a medium saucepan over medium heat. Remove from heat and add sugars, milk, bourbon, and salt, stirring until incorporated and smooth.
- Keep chocolate loaf cake / chocolate bread in an airtight container in a cool spot, like the pantry.
- A fun gift idea would be to arrange the dry ingredients in a mason jar including a printed recipe card, sealed with a bow or ribbon.
- These breads can also be made ahead of time and frozen for up to three months, which is perfect especially if you plan to mail some as gifts or to have on hand for any surprise visitors.
- You can make your own buttermilk by adding 1/2 tablespoon of white vinegar to 1/2 cup of regular, whole or full fat milk. Leave for a minute or two and then use as normal.
- All ovens vary – always test for doneness 3 to 5 minutes before the recipe suggests.
Photography by Jenna Sparks