My Chocolate Bread with Bourbon Glaze satisfies serious chocolate cravings. This quick bread is easy to make and incredibly moist—dense and cake-like thanks to a touch of applesauce. It’s perfect for breakfast with coffee or served as a dessert with a boozy glaze.
When I crave chocolate but don’t want to make an elaborate cake, this chocolate quick bread is my go-to. It’s rich without being fussy, and the applesauce keeps the loaf tender and moist so a slice feels like a small indulgence at any time of day.
What is chocolate bread?
Chocolate bread—also called chocolate loaf cake—is essentially chocolate cake baked in a loaf pan. It’s a quick bread because it doesn’t require yeast. This recipe uses melted butter, oil, buttermilk, and applesauce: the butter adds flavor while the oil, buttermilk, and applesauce keep the crumb moist and tender.
Why I love this recipe
I’m a chocoholic and I love chocolate any time of day. This loaf hits that chocolate craving while feeling homey enough for breakfast. The applesauce adds moisture and a hint of natural sweetness, which helps the loaf stay soft for days.
It’s a true quick bread: everything mixes in one bowl and cleanup is minimal. The recipe makes two loaves so you can enjoy one now and freeze the other for later, or share a loaf with someone you love. If keeping temptation out of reach is a concern, halve the recipe or gift a loaf.
The bourbon glaze is optional but elevates the loaf into a more decadent treat—warm, sweet, and slightly boozy. Drizzle it over cooled loaves for a pretty finish and extra flavor.
How to make chocolate applesauce bread
Preheat oven to 325°F (163°C).
In a medium bowl, cream softened butter, vegetable oil, sugar, eggs, and vanilla until light and fluffy.
In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Add the dry ingredients to the creamed mixture, alternating with applesauce and buttermilk until just combined. Do not overmix.
Grease and flour two loaf pans. Divide batter between pans and bake about 60 minutes, or until a toothpick inserted near the center comes out clean. Let loaves cool in the pans 15–20 minutes, then invert onto a rack to cool completely. If using the bourbon glaze, drizzle it over the cooled loaves while the glaze is still slightly warm.
Store wrapped loaves at room temperature for several days, or freeze for up to three months.
How to make bourbon glaze
The glaze is optional but worth it. In a medium saucepan, melt butter over medium heat. Remove from heat and stir in granulated sugar, powdered sugar, condensed milk (or substitute), milk, bourbon, and a pinch of salt until smooth and glossy.
When the loaves are cool and the glaze is warm, drizzle evenly to coat. Allow the glaze to set before slicing.
Frequently asked questions
What does applesauce do to a cake?
Applesauce acts as a partial fat replacer and adds moisture and a bit of sweetness. Its water content helps keep baked goods tender and fresh longer, and it also increases fiber compared with using only butter or oil.
How can I customize this quick bread?
You can add mix-ins for texture and flavor. Popular options include:
- chocolate chips or chunks
- chopped nuts
- dried fruits such as cherries, cranberries, or apples
- warm spices like cinnamon, ginger, or a pinch of cayenne
If you prefer not to use alcohol, substitute a simple cream cheese glaze or omit the glaze entirely for a lighter loaf.
How can I lighten the recipe?
To reduce sugar, use a cup-for-cup sugar substitute you trust. Skipping the bourbon glaze also cuts calories while keeping the loaf delicious thanks to the applesauce and buttermilk.
Is this a good recipe for shipping?
Yes. Bake in smaller loaf pans if desired, wrap well, and use insulated packaging or frozen loaves for longer shipments. Another idea is to pack the dry ingredients in a jar with a recipe card for a non-perishable gift.
Can I make this ahead of time?
Yes. Wrap cooled loaves tightly and freeze for up to three months. Thaw at room temperature before serving.
No buttermilk—can I substitute?
Make a quick buttermilk substitute by stirring 1/2 tablespoon white vinegar or lemon juice into 1/2 cup milk. Let it sit a few minutes until it slightly thickens, then use as directed.
Can I make this recipe vegan?
Yes. Use vegan butter, flax “eggs” (2 tablespoons ground flax + 6 tablespoons water), and a plant-based milk with 1/2 tablespoon vinegar to approximate buttermilk.
Still have a sweet tooth?
If you enjoyed this loaf, try other dessert breads and sweets to satisfy cravings. Experiment with flavors and glazes to make this recipe your own.
Moist Chocolate Bread with Bourbon Glaze
Ingredients
Chocolate Applesauce Bread:
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups unsweetened applesauce
- ½ cup buttermilk
Bourbon Glaze:
- ¼ cup unsalted butter (½ stick)
- ½ cup granulated sugar
- 1/3 cup powdered sugar
- 3 tablespoons condensed milk
- 3 tablespoons bourbon
- pinch of salt
Instructions
Chocolate Applesauce Bread:
- Preheat oven to 325°F.
- Cream butter, oil, sugar, eggs, and vanilla in a medium bowl until light and combined.
- Whisk together flour, cocoa, baking soda, and salt in a large bowl.
- Add dry ingredients to the creamed mixture, alternating with applesauce and buttermilk, mixing until just combined.
- Grease and flour two loaf pans and divide the batter between them.
- Bake about 60 minutes or until a toothpick inserted into the center comes out clean. Cool in pans 15–20 minutes, then turn out onto a rack to cool completely.
- Store wrapped at room temperature for several days or freeze for longer storage. Serve with or without bourbon glaze.
Bourbon Glaze:
- Melt butter in a medium saucepan over medium heat. Remove from heat and whisk in granulated sugar, powdered sugar, condensed milk, bourbon, and a pinch of salt until smooth. Drizzle warm glaze over cooled loaves.
Notes
- Keep the loaf in an airtight container in a cool pantry spot.
- To gift, layer dry ingredients in a jar and include a printed recipe card.
- These breads freeze well for up to three months.
- Make quick buttermilk by adding 1/2 tablespoon vinegar to 1/2 cup milk and letting it sit a minute.
- Oven temperatures vary—check doneness a few minutes before the suggested bake time.
Nutrition
| Calories: 2951 kcal
| Carbohydrates: 409 g
| Protein: 44 g
| Fat: 146 g
Nutrition information is automatically calculated and should be used as an approximation.
Photography by Jenna Sparks