TRIPLE CHOCOLATE QUICK BREAD

Recently I needed something to take to Hillcrest Thrift Shop to share with my fellow volunteers. And I needed something that would be quick to make. I guess the word "quick" caught my eye in the title of this recipe.  

And who doesn't like chocolate.....so triple chocolate sounded really great. I found myself looking for the triple chocolate and really couldn't find it. The only thing "triple" about the chocolate is that it is used 3 different ways in the recipe. 

Whatever....it doesn't really matter. They LOVED it. When I left after my 3-hour "shift" at the cash register, it was all gone. Doesn't that just look heavenly?

TRIPLE CHOCOLATE QUICK BREAD

1-1/2     cup miniature semi - sweet chocolate chips, divided
1/2        cup margarine, softened (I used a light margarine.)
2/3        cup brown sugar, packed
2           eggs
1-1/2     cup unsweetened applesauce
2           teaspoons vanilla
2-1/2     cups flour (I used soft wheat flour)
1           teaspoon baking powder
1           teaspoon baking soda
1           teaspoon salt

GLAZE:

1/2        cup chocolate chips
1           tablespoon margarine
3 - 4      tablespoons milk or half & half
1/2        cup powdered sugar
1/4        teaspoon vanilla
pinch of salt

Preheat oven to 350 degrees F. Spray four mini loaf pans (5-3/4" x 3" x 2") with cooking spray. I used my three Pyrex mini loaf pans. They are a little over 6" long and about 4" wide.

In the microwave, melt 1 cup of the mini chocolate chips. Heat for 1 minute on high. 

Stir the chips....

til smooth.

In a large mixing bowl, cream margarine and brown sugar until light and fluffy.

Add eggs and melted chocolate. Mix well scraping the sides of the bowl as necessary.

Add applesauce and vanilla. Set aside.

Combine the flour, baking powder, baking soda, and salt with a whisk. ( I sifted the baking soda to get rid of the lump that are always in mine.)




Add the flour, etc to the creamed mixture, mix well. Scrape the sides of the bowl as necessary.

Stir in the rest of the chips. (1/2 cup)

Divide the batter evenly between the loaf pans.

Bake for 35 - 40 minutes. 
Check doneness by inserting a toothpick in the center.  It should come out clean.




While the bread is cooking, prepare the glaze:

In a heavy saucepan, melt the chips and margarine.  

Add the milk and stir til smooth. Remove from heat.

Sift the powdered sugar and add it the mixture along with the vanilla and salt. Stir til smooth.

Cool the bread 10 minutes after removing the loaves from the oven.

Drizzle the glaze over the bread.  (There is actually enough glaze that you could cover the whole top with an icing.)