- 25Shares
This Double Chocolate Quick Bread recipe is so simple and easy to make, along with being super moist thanks to a hint of sour cream.
Rich and Decadent – Double Chocolate Quick Bread Recipe
Stand back store-bought loafs because this Double Chocolate Quick Bread Recipe tops them all.
It has all of the foundations of a great quick bread. First, it’s quick to make and uses simple ingredients. Second, it is very moist, which allows the hints of Dutch cocoa to shine.
RELATED: Flourless Chocolate Mint Cake
Why all the fuss about a quick bread? Perhaps it is because I love chocolate and cake and the two combined–well–it’s a chocoholic’s delight.
To make:
This recipe is basically a one-bowl, dump quick bread, which means very little cleaning on your part.
That’s pretty great, considering that if you need to whip up something to take to a book club, a potluck or even a bake sale, you can easily do this.
And, did I tell you that this loaf is great for freezing? It is.
Now there are a couple of “secret ingredients” that add to the layers of flavors of this Chocolate Quick Bread: Chambord and Godiva Chocolate liqueur.
That being said, if you don’t have or don’t want to include these ingredients you can easily substitute it with a tablespoon of a good chocolate syrup.
I hope you’ll enjoy it as much as I do.
For more deliciously decadent chocolate desserts, be sure to check out my Pinterest Board: Dessert Recipes from Wisconsin Homemaker.
Double Chocolate Quick Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 eggs
- 1/3 cup olive or vegetable oil
- 2/3 cup sour cream
- 1 cup light brown sugar
- 1/2 cup semi sweet chocolate chips
- 1 tsp vanilla extract
- 1/3 cup Belgium Cocoa Powder
- 1 tsp Godiva chocolate liqueur optional
- 1 tsp Framboise or Chambord optional
- Pecan Pieces optional
Instructions
- Preheat oven to 375 degree F.
- In a large bowl add the ingredients in the order they are listed. Mix well.
- Place batter into a greased and floured 9×5 loaf pan. (Optional: Top with pecan pieces.)
- Bake on center rack for 50 minutes or until a toothpick comes out clean.
- Let cool for about 10 minutes, then invert on a rack and cool for about 60 minutes.
- Slice, serve, and enjoy!
WE’D LOVE TO HEAR FROM YOU! If you do try any of Wisconsin Homemaker’s recipes, ideas or products be sure to share your comments below and photos on 
What can be used instead of Belgium Cocoa Powder? Have never heard of it. I only have Hershey’s 100% Cocoa natural unsweetened. thank you.
Any kind of unsweetened cocoa powder can be used in place of Belgium Cocoa Powder. This is just one type of one that is easily found wherever regular cocoa powder is sold. You’ll get great results either way. Enjoy!
Guess I can’t make this bread after all. Don’t have Godiva chocolate liquor , Framboise or Chambord (what ever those may be). Can’t afford those ingredients anyway. Still looks really good! Will have to try some of your other recipes.
The liquors suggested in my Double Chocolate Quick Bread recipe add an additional layer of flavor. If you are unable to find these liquors, you can still make this quick bread by omitting them and following the recipe using the rest of the ingredients. Hope that helps. Enjoy!