Chocolate Bread

Mix flour, baking soda and baking powder together and set aside.

In the bowl of your mixer, cream butter and brown sugar together until creamy and light in color.

Add eggs, one at a time, to creamed mixture, scraping frequently.

Add vanilla and melted chocolate and mix thoroughly, scraping the bowl frequently.

With the mixer going, add part of the applesauce, then part of the flour mixture into the creamed mixture. Keep alternating between the two until it’s all mixed in.

Fold in the mini chocolate chips.

Divide between 6, greased mini-loaf pans or 2, greased 9×5 loaf pans. The batter will be very stiff.

Bake at 350 degrees: 30-35 minutes for the minis or 1 hour for the 9×5 pans. Check with a toothpick approximately 5 minutes before baking time is up. If they’re done, the toothpick will be clean.

Cool 10 minutes in pans then turn out onto a rack and cool completely.

When the loaves are completely cool you may glaze with the following chocolate glaze:

Melt in microwave:
1/2 cup semi-sweet chocolate chips
1 Tablespoon butter
5 teaspoons water

Stir until smooth. If the chips are still chunky, keep microwaving for 10-second intervals and stirring after each interval, continuing until it’s totally melted and smooth.

Stir in:
1/2 cup powdered sugar
1/4 teaspoon vanilla

Beat until smooth. It will be runny. If it isn’t thin enough to drizzle over the loaves, add a few drops of water until you get the consistency you like. Then drizzle away!