Triple- Chocolate Quick Bread

That's right, you read it correctly; Triple Chocolate Bread. This is the last of the bread/muffin recipes that I've prepared for my family this week. For some chocolate is something that is enjoyed as a snack, for others (insert our family here) it can be enjoyed in the morning as part of breakfast. Not so healthy, not recommended by many, but greatly enjoyed just the same. :)

The kids flipped over this bread and I have to admit it took all my will power to not sit and devour both loaves. If you're having a serious chocolate craving this will satisfy your soul! Every moist bite of bread is full of mini chocolate chips and it's all topped with a delectable glaze made from more chocolate chips and cream. Mmm-divine!!

From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!

Triple- Chocolate Quick Bread

1-1/2 cups miniature semisweet chocolate chips, divided
1/2 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1-1/2 cups applesauce
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Glaze

1/2 cup miniature semisweet chocolate chips
1 tablespoon butter
2 to 3 tablespoons half-and-half cream
1/2 cup confectioner's sugar
1/4 teaspoon vanilla extract
Pinch salt

1. In a microwave-safe bowl, melt 1 cup chocolate chips; set aside. In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add eggs and melted chocolate; mix well. Add the applesauce and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in the remaining chocolate chips.

2. Spoon in four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. (I used two 9-in. x 5-in. pans and baked for approximately 60 minutes) Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

3. For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in cream. Remove from the heat. Stir in the cream. Remove from the heat. Stir in the confectioner's sugar, vanilla and salt. Drizzle over warm bread. Cool completely.

Source: The Taste of Home Baking Book

Glazed Pumpkin Bread

Here's another fantastic fall recipe that I actually bake throughout the year. I love to enjoy a slice of this bread with my coffee in the morning and it's a favorite after school snack for the kids. This bread is incredibly moist and tastes even better the day after baking when the flavors have had time to merge (merge?, mingle? socialize?..take my word, it's just better after 24 hours, but yummy eaten the day it is baked too). The original recipe came from a great, little pumpkin cookbook that I picked up at our local apple orchard. I added a little extra appeal for the kids' tummies and glazed the bread with a confectioner's sugar glaze. Mmmmmm. The recipe is so simple to prepare and is mixed together by hand so you're ready to pop this loaf into the oven in just minutes. Couldn't be easier!!

Pumpkin Bread

2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs, beaten
1 cup cooked pumpkin
1/4 cup water

Sift dry ingredients together. Blend sugar, oil, eggs, pumpkin and water and add to flour mixture. Mix well. Pour into greased, floured 9x5" loaf pan and bake in 350 degree oven 1 hour and 10 minutes.

Source: Old-Fashioned Pumpkin Recipes-Bear Wallow Books

Glaze

3/4 cup confectioner's sugar
2 tablespoons milk
1/4 teaspoon vanilla

Mix well and pour over cooled bread.