Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
Gluten free chocolate bread, studded with chocolate chips and frosted with more chocolate makes a great homemade gift.
Heat oven to 350°F.
Combine brown sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 cup melted chocolate chips and eggs; continue beating until well mixed. Add flour blend, applesauce, baking powder, baking soda and vanilla; beat at low speed, scraping bowl often, until creamy. Stir in 1/2 cup chocolate chips.
Spoon batter into 5 greased (5 3/4x3-inch) mini loaf pans. Bake 30-35 minutes or until center crack is dry when touched. Cool 10 minutes. Remove from pans.
Combine 1/2 cup chocolate chips, 1 tablespoon butter and water in saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat; stir in powdered sugar, vanilla and salt until smooth and creamy. Frost each loaf with glaze. Cool completely.
Dietary Fiber: 1g
I substituted ripe banana for the applesauce. I did not put in the cup of melted chips. I put all of the batter into one loaf pan. I cooked it at 350 for 45 minutes then lowered the heat to 325 and cooked for an additional 15 minutes. I kept checking the center with a toothpick. I cooked it until the toothpick came out clean. D
This is very yummy. Only 4 stars because it tastes just a bit gritty in comparison to a normal bread or cake. I baked it in two 8 inch round pans for 35 mins. Beautiful presentation with a glazed top, plus I realized you could layer the two for an especially decadant chocolate dessert.
I use the gluten free flour mix Red Mill has. It is a blend of bean flours and makes for a smoother texture. Add an extra 1/2 tsp vanilla to "mask" the bean flavor. :0)
I loved this recipe. And if you love chocolate desserts, this will satisfy your chocolate craving. I too feel that this bread is more like cake than bread. It's rich and moist (thanks to the applesauce) and the glaze makes it sinfully good. I realized when it was time to pour the batter into the pan, that I needed 5 mini loaf pans, which I didn't have. I used a large loaf pan, increased the baking time to about 1 hour, and it came out terrific.
Delicious and decadent. More like cake then bread. You would never know it was gluten free. My husband made this recipe to satisfy his sweet tooth. Instead of loaf pans he made them in cupcake papers. He also used "Perfect Flour Blend" by Nameste Foods for the gluten free flour. It hold up well in recipes.
I like to use mini pans and freeze one for later. This bread is amazingly good.
This is THE best dessert bread! Try it once and you'll love it!
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1989
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!