On Saturday mornings on the Dane County Farmers Market, there were many stands offering mini quick breads. I always bypassed the first one I encountered. And the second. I was holding out for the third stand, the stand with the widest variety of flavors.
Mini loaves of lemon poppyseed, zucchini chocolate chip, orange white chocolate and apple cinnamon bread lined the racks on the right side of the tent. Pumpkin chocolate chip was always a favorite, closely followed by strawberries and cream, but my final choice for the week was usually dictated by what was in the day-old half-priced bin. I was living on a college student budget, after all.
I’d bring home one little plastic-wrapped loaf, two if I really couldn’t decide between flavors. Bites would be pinched off when I needed a quick bite on the way to class. Little pieces would be crumbled over yogurt. Nibbles would be taken as I studied for exams.
Now that I live in New York, I need my little quick-bread fix. I don’t have a mini loaf pan, so I can’t quite achieve the proportion of crispy edges to moist and fragrant insides, but I can at least come close to the texture. This might explain why I’ve made so many varieties of muffins and quick breads in the past year:
- Applesauce Spice Bread
- Chocolate Malt Bread
- Meyer Lemon Spice Bread
- Wholesome Lemon Blueberry Muffins
- Whole Wheat Chocolate Chai Muffins
- Whole Wheat Raspberry Muffins
- Zucchini Banana Bread
And now I’m adding one to the list.
Double Chocolate Quick Bread
With the addition of miniature chocolate chips, every bite is filled with a little extra punch of chocolate. You could also use chopped chocolate or nuts in place of the chocolate chips.
Prep Time: 10 minutes
Cook Time: 35 minutes
1 cup unbleached all-purpose flour
1 cup whole wheat flour
3/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1 cup unsweetened applesauce
3/4 cup skim milk
1/3 cup mini chocolate chips
Preheat the oven to 375F and grease a loaf pan.
In a large mixing bowl, whisk together the flours, sugar, baking powder, baking soda and cocoa powder.
Create a well in the middle of the dry ingredients and add the applesauce and milk. Stir until there are no dry lumps left.
Fold in the chocolate chips, and pour the batter into the prepared loaf pan.
Bake at 375F for 35-38 minutes, or until the edges begin to pull away from the pan and the top is firm. Allow to cool for 10 minutes before removing from the pan to a wire rack to cool completely.
Psst. The best way to store quick breads is the same as the best way to store muffins!