Chocolate-Chocolate Chip Bread
When you are in the need of a serious comfort food treat, I’m betting a slice of my double chocolaty bread will do the trick! Adding cocoa to the batter yields a deep chocolate flavor which is further enhanced by the addition of chocolate chips. Of course, if I’m going to invite you to indulge, I feel obligated to provide you with healthier ingredient tweaks such as whole wheat pastry flour, coconut palm sugar and unsweetened applesauce which will allow you to mindfully “treat” without guilt.
Yields: 1 loaf (about 12 slices)
Yields: 1 loaf (about 12 slices)
Ingredients
- Butter for greasing pan or olive oil spray
Dry Ingredients
- 1 3/4 cups whole wheat pastry flour
- 1/2 cup unsweetened cocoa sifted
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 tablespoons unsalted butter softened
- 2/3 cup coconut palm sugar (for more info, including alternatives see MPM Mini-Bites)
- 2 large eggs room temperature
- 1/4 cup unsweetened applesauce
- 1 cup buttermilk at room temperature
- 1/2 teaspoon pure vanilla extract
- 3/4 cup chocolate chips I used Ghiradelli’s 60% Cacao Bittersweet Baking Chips
Instructions
- Preheat oven to 350 degrees F. Lightly butter bottom only of 9 x 5 x2-inch loaf pan. (or lightly coat with olive oil spray)
- Gently spoon flour into a measuring cup; leveling with a butter knife. In a medium bowl, add flour and remaining dry ingredients, sifting mixture twice.
- In bowl of electric mixer (can also use a hand mixer), beat butter on high speed until creamy, about 1 minute. Gradually add coconut palm sugar, continuing to beat until light and fluffy, about 1 minute.
- On medium speed, add eggs, 1 at a time, beating well after each addition. Add applesauce, buttermilk and vanilla; beat on low speed for 1 minute or until well combined.
- On low speed, gradually beat in flour mixture, mixing just until incorporated. Fold in chocolate chips. Allow batter to sit for 30 minutes. Pour batter into prepared pan.
- Bake for 45 to 50 minutes or until a toothpick inserted into center comes out clean. (Bread may crack a bit in the center-okay.) Remove bread from oven. Cool on a rack for 15 minutes. With a sharp knife, carefully loosen bread around edges; remove from pan. Let bread finish cooling on rack.
Notes
Make Ahead and Storage Tips: store bread tightly covered in the refrigerator for up to 1 week. Bread slices may also be wrapped individually and frozen for up to 3 months for a readily available, portion-controlled treat.
Coconut Palm Sugar: I have been searching for a healthier sweetening alternative for use in desserts and have been experimenting with coconut palm sugar. Brands to look for are Coconut Secret and Wholesome Sweeteners.
Reportedly lower glycemic and possibly suitable for some diabetics, coconut palm sugar has a similar look, taste and texture of brown sugar, albeit to some, less sweet. Coconut palm sugar can replace cane sugar in equal amounts in recipes. Do your own research about this unprocessed sweetener to decide if it’s an acceptable choice for you. Naturally, if you have a medical concern, check first with your health care practitioner.
If you prefer not to use coconut palm sugar, you can use an equal amount of cane sugar or experiment with alternative healthy sweeteners such as honey.
Whole Wheat Pastry Flour: although it takes a bit of extra effort, sifting whole wheat pastry flour is important as it helps create a light texture for your baked goods. Letting the batter sit for 30 minutes before baking, allows the fiber in this flour to absorb the liquid. This will help produce a more tender bread that rises nicely.
I have used both Bob’s Red Mill or Arrowhead Mills Whole Wheat Pastry Flour extensively for baking cookies, bars, muffins and quick breads. This flour can be substituted on a cup per cup basis for all-purpose white flour and is a great way to add nutty whole-grain flavor and fiber as well as a pleasing texture and “crumb” to many of your baked goods. While not gluten-free, whole wheat pastry flour is lower in protein and gluten and therefore easier to work with than many gluten-free flours. However, for those with gluten sensitivity, this flour may not be an appropriate choice. For gluten-free muffins, substitute an equal amount of gluten-free baking flour mix such as Bob’s Red Mill plus 1/2 + 1/4 teaspoon xanthan gum in place of the whole wheat pastry flour. (But do make sure the rest of your dry ingredients are gluten-free as well.)
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