Glazed Chocolate Mini Loaves with Applesauce
Rich chocolate mini loaves studded with melted and whole chocolate chips, moistened with applesauce for tender crumb. A homestyle quick bread with silky chocolate ganache glaze. Perfect for gifting, lunchboxes, or afternoon snacking. This version combines melted chocolate in the batter with whole chips for texture contrast, plus an easy ganache finish that requires just two ingredients.
Ingredients
- ⅝ cup brown sugar, firmly packed
- ½ cup butter, softened
- 1 cup semi-sweet chocolate chips, mini, melted
- 2 large eggs
- 2 teaspoons vanilla
- 2 ½ cups all-purpose flourgluten-free 1-to-1 blend1:1 ratiogluten-freegluten-free
medium
- 1 ½ cups applesauce
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup semi-sweet chocolate chips, mini, whole
- ⅓ cup heavy whipping cream
- 1 cup semi-sweet chocolate chips, mini
Instructions
- 1
Heat oven to 350°F. Grease five 5 3/4 by 3 inch mini loaf pans; set aside.
- 2
Beat brown sugar and butter until creamy, scraping bowl often.
- 3
Add melted chocolate chips, eggs, and vanilla; beat until well mixed.
- 4
Add flour, applesauce, baking powder, and baking soda; beat at low speed until combined.
- 5
Stir in whole chocolate chips by hand.
- 6
Divide batter evenly among prepared pans.
- 7
Bake 35-42 minutes until center crack is dry when touched.
- 8
Cool 10 minutes in pans. Turn out onto rack if using rigid pans; leave in foil pans to cool.
- 9
Heat whipping cream over low heat until bubbles form around edge.
- 10
Pour hot cream over chocolate chips in bowl; let sit one minute, then stir until smooth.
- 11
Drizzle glaze over cooled loaves. Cool completely before serving.
Tips
Use applesauce at room temperature for easier mixing and more even distribution throughout batter.
Check doneness by touching the center crack; it should feel dry and not jiggly, as these small loaves bake quickly.
Good to Know
Wrapped airtight at room temperature up to 3 days. Refrigerate up to 5 days. The glaze may firm slightly when chilled.
Bake loaves one day ahead without glaze; wrap tightly. Make glaze same day as serving for best shine and drape.
At room temperature, plain or glazed. Pairs well with coffee, tea, or milk.
Common Mistakes
Do not overmix the final batter to avoid tough, dense loaves.
Do not let glaze cool too long before drizzling or it will be too thick to coat smoothly.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
medium
General Alternatives
FAQ
Can I use full-size loaf pans instead of mini pans?
Yes. Use two standard 9x5-inch loaf pans and increase baking time to 50-55 minutes. Check for doneness with a toothpick in the center.
What if the glaze cracks on the loaves as it cools?
This is normal and happens as the chocolate sets. It does not affect taste. For a smoother finish, drizzle cooled glaze that has thickened slightly.
Can I freeze these loaves?
Yes, freeze unglazed loaves up to 3 months wrapped tightly. Thaw at room temperature. Glaze after thawing for best appearance.