While the circumstances were less than ideal, I felt lucky to be able to travel home last week with Chris to be with my family after my grandma passed. We arrived back in Colorado last night and had to attend to two filthy dogs from their stay at a ranch, a mess of a house from leaving on short notice, overflowing luggage, and an empty fridge.

But instead of dealing with all of that I worked out, made a simple dinner, and relaxed with Chris the rest of the night. Working out always helps make me feel a bit more normal after a long day of travel as does a home cooked meal.

triple chocolate quick bread // edible perspective

Today it’s back to the grind. I’m running around the house at lightening speed but at the same time, still feeling a bit mopey and craving comfort.

triple chocolate quick bread // edible perspective

I can’t think of a more comforting snack—or breakfast—than a loaf of rich, warm, chocolaty bread.

triple chocolate quick bread // edible perspective

Instead of using mashed banana to keep the loaf thick + moist I decided to use sweet potato puree instead. This allows the chocolate to shine since the sweet potato flavor is undetectable.

triple chocolate quick bread // edible perspective

Not only is this loaf studded with chopped dark chocolate and cocoa powder but it’s topped with a chocolate oat crumble and infused with a bit of instant espresso powder. The espresso helps create a more intense chocolate flavor.

triple chocolate quick bread // edible perspective

The bread ended up having a texture somewhere in between cake, quick bread, and brownies.

In other words…thick, incredibly soft and velvety, with a nice crumb…but not crumbly.

In other words…extreme comfort.

Just what I was looking for.

triple chocolate quick bread // edible perspective

Print this!

Triple Chocolate Quick Bread

gluten-free, dairy-free // yields 1, 8x4 loaf

adapted from: banana bread

Chocolate Oat Crumble

1/3 cup coconut sugar, sucanat or brown sugar
1/4 cup gluten-free rolled oats
3 tablespoons coconut oil, softened
2 tablespoons gluten-free oat flour
1 tablespoon unsweetened cocoa powder
pinch of salt

Place all ingredients in a bowl and mash together with a fork or your fingers until fully combined and crumbly. Set aside.

for the bread:

1 1/3 cup gluten-free oat flour
1/2 cup almond meal
6 tablespoons buckwheat flour
6 tablespoons coconut sugar, sucanat or pure cane sugar
6 tablespoons unsweetened cocoa powder
1 tablespoon ground flax meal
2 teaspoons instant espresso powder, optional
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup sweet potato puree, or pumpkin puree
2/3 cup unsweetened almond milk + 1 teaspoon apple cider vinegar
6 tablespoons pure maple syrup
3 tablespoons unrefined coconut oil, melted + slightly cooled
3 tablespoons unsweetened applesauce
1/2 cup chopped dark chocolate

Preheat your oven to 350* F and line an 8x4 pan with parchment paper or grease all sides with coconut oil and knock about 1-2 tablespoons of oat flour around all sides until covered. Tap out excess flour.
Whisk the milk and apple cider vinegar in a bowl and let sit for 10 minutes.
Mix dry ingredients in a large bowl, reserving the chopped chocolate until the end.
Whisk all wet ingredients in a large bowl until thoroughly combined. Ingredients incorporate best if all are at room temperature.
Pour the dry ingredients on top of the wet and stir together with a large wooden spoon until just incorporated.
Gently fold in the chocolate chips. Do not over stir.
Let sit for 5 minutes.
Pour the batter into the pan and sprinkle the crumble mixture overtop.
Bake for 65-80 minutes until the center is set and the top is golden. A toothpick should come out fairly moist with some of the bread sticking to it but not gooey. If the top is browning too quickly, cover the loaf with a foil tent to prevent burning.
Let the loaf cool in the pan for 10-15 minutes then carefully remove and transfer to a cooling rack.
Let cool another 10-15 minutes then gently slice with a serrated bread knife. Serve warm.

tips/substitutions: For altitude around 5,000’ increase your oven to 370* and use 3/4 tsp baking powder. Feel free to turn these into muffins or use a 9x5 loaf pan or 9x9 cake pan. Baking times will vary. You can make your own sweet potato puree by peeling 1 large sweet potato, cubing it, then steaming until very soft. Let cool then puree in a food processor [do not add liquid] for 1-2 minutes scraping the sides as needed. If you want a banana chocolate loaf, sub well-mashed banana instead of the sweet potato puree. Canned sweet potato or pumpkin puree will work fine. I do not recommend Arrowhead Mills buckwheat flour. Buckwheat flour can be easily ground at home from raw buckwheat groats until flour-like in texture. Unsweetened soy milk, hemp milk, oat milk, or 2% milk can also be used. Use safflower, sunflower, or non-GMO canola oil instead of coconut oil if desired.

Want to turn this into chocolate bread pudding? Bake in muffin tins and follow the directions for the blueberry bread pudding bake. Oh, yes.

triple chocolate quick bread // edible perspective

Time to attend to that overflowing luggage.

Ashley

Thank you all again for your thoughtful words this past week. xo