Are you craving a decadent chocolate treat that's both gluten-free and irresistibly moist? Look no further! This Gluten Free Chocolate Quick Bread is about to become your new obsession. Imagine sinking your teeth into a rich, chocolatey slice that's so delicious, you won't believe it's gluten-free. Whether you're managing gluten sensitivities or simply looking for a healthier dessert option, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup cocoa powder
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the gluten-free all-purpose flour, cocoa powder, sugar, baking soda, and salt. Sifting helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate medium bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until fully combined and smooth. The mixture should have a uniform color and texture.
- Create a well in the center of the dry ingredients and gradually pour in the wet ingredient mixture. Gently fold and stir until just combined, being careful not to overmix. Overmixing can lead to a tough, dense bread.
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly. Tap the pan gently on the counter to remove any air bubbles.
- Place the pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick or cake tester into the center of the bread. It should come out clean or with just a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 10-15 minutes. This allows the bread to set and makes removing it from the pan easier.
- Carefully turn out the bread onto a wire cooling rack and allow it to cool completely before slicing. This prevents the bread from crumbling and helps set its structure.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for 3-4 days or refrigerated for up to a week.
Tips
- Always sift your dry ingredients to prevent lumps and ensure a smooth, consistent texture.
- Use room temperature eggs and milk for better ingredient integration.
- Don't overmix the batter - mix just until ingredients are combined to keep the bread tender.
- Check your gluten-free flour blend for any added xanthan gum, which helps with texture.
- Use a toothpick test to ensure the bread is fully baked, but don't open the oven too frequently.
- Let the bread cool completely before slicing to maintain its structure and prevent crumbling.
- Store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 40mg
