I’m back again with another easy holiday recipe for you! Holiday baking can be fun, holiday baking can be stressful- quite frankly, it can be both. So, I try to find recipes that work up quickly, and that keep for a good amount of time. I set out to find a good loaf recipe and I’ve finally done it. Loaves are a general favourite with my adult friends- having something extra with your coffee is always lovely. I am hoping that this double chocolate loaf recipe is helpful for your holiday baking, too, and that your loved ones enjoy it!
Easy Double Chocolate Loaf Recipe
This recipe is from Salt Sugar Magic. If you don’t follow her blog, I would recommend that you do. She does a wonderful job at explaining the specifics of a recipe and the generalities of the type of recipe. (Ie. Here she looks at the differences between loaves and bread.) I make this recipe in 5 mini-loaf pans, and freeze them to give away. Marie recommends that you freeze the loaf in slices, but because these loaves are so small, I just freeze them as a whole loaf.
Double Chocolate Loaf Ingredients
-1/2 cup (55g) dutch processed cocoa
-2 cups (260g) plain (AP) flour
-1/2 cup (100g) dark brown sugar
-1/4 cup (50g ) white granulated sugar
-2 teaspoons baking powder
-1/2 teaspoon baking (bicarb) soda
-1/4 teaspoon salt
-1 cup (200g) dark chocolate chips
-2 large eggs
-3/4 cup (180ml) whole milk
-1/2 cup (115g) unsalted butter, melted
-1 teaspoon vanilla
Double Chocolate Loaf Directions
1. Preheat the oven to 180C / 350F / 160C fan forced. Grease and line a 6 cup capacity loaf tin (roughly 8×4 inch).
**As noted above, I use 5 mini-loaf pans (1 cup capacity) for this recipe instead.
2. In a large bowl sift the cocoa if it has lumps, then whisk in the flour, both sugars, baking powder, baking soda and salt.
3.Reserve 1/4 cup of chocolate chips and add the rest to the batter. Mix well then set aside.
4.In a separate bowl whisk together the eggs, milk, melted butter and vanilla until well mixed.
5.Make a well in the centre of the dry ingredients and add the wet ingredients. Fold with a spatula until just combined.
6. Tip the batter into the prepared tin, level out the top and scatter over the remaining chocolate chips.
7. Bake for 50-55 minutes until a toothpick inserted into the centre comes out with just a crumb or two (you’ll have to try to miss the choc chips though).
**Note: I bake the 5 mini-loaves for 40 minutes, and then do a toothpick test.
Looking for another holiday recipe? You can find my almond biscotti here!
Packing Your Christmas Cookies
I’ve been doing my best to “think green” when it comes to my holiday baking. Unfortunately I had to use some plastic and paper bags. However, I was able to get some holiday themed tupperware at the dollar store to lessen my environmental impact. For these loaves I used longer bags that you can close with a twist tie. (I had one that I left frozen for 3 weeks, and it still tasted fantastic.)
While you are here, my An Historian’s Christmas guide has several of my favourite holiday recipes and DIYs for the holidays. I have all the historical inspiration you will need for your holiday season, including decorating ideas, book recommendations, and traditions to start. This year can be an incredible and special holiday season for you, no matter where you are or who you are with! You can purchase it here!
Are you going to be making these double chocolate loaves?
Cheers,
The Historian
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