Double Chocolate Tea Bread {Gluten-free}

A while back, we made a double batch of this tea bread and gave it away as gifts. People loved it so much they were asking for the recipe.

This rich, moist tea bread is better than cake.

And it smells heavenly while it’s baking!

It’s gluten free, with a dairy free option.

Wet Ingredients:

1 cup applesauce

1/3 cup butter* (if you want to make a dairy-free recipe, use all coconut oil)

1/3 cup coconut oil

4 eggs

2/3 cup water

2 cups sugar

Dry Ingredients:

1 cup all-purpose gluten-free flour (lately, we’ve been using Namaste brand flour from Costco. We’ve also used Bob’s Red Mill One-to-One flour, or Pamela’s Artesian flour)

1 cup almond flour

1 cup brown rice flour

2 ¼ teaspoons xanthan gum

(OR of you’d like to make a wheat loaf, use 3 cups conventional wheat flour and omit the xanthan gum)

2/3 cup cocoa powder

2 teaspoons baking soda

1 ½ teaspoons salt

½ teaspoon baking powder

Add-ins:

2 cups semisweet chocolate chips

Directions:

In a large bowl or KitchenAid Mixer, combine wet ingredients and beat on low speed for thirty seconds.

Combine dry ingredients in another bowl, stir, and add to above.

Beat on low for another thirty seconds, then on high for 2 minutes and thirty seconds, scraping bowl occasionally.

Fold in chocolate chips.

Pour into 2 greased 9x5x3” loaf pans.

Bake at 350º F for 55-60 minutes or until a toothpick comes out clean.

Cool in pan 10 minutes before removing to a wire rack to finish cooling.

Don’t burn your mouth on the piping hot slice you just cut because it smelled so good and you couldn’t wait any longer!

Tall Brother drooling over the Double Chocolate Tea Bread

Yield: 2 loaves OR 1 large loaf and 4 mini loaves.

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As always, if you enjoyed this recipe, let me know in the comments or on social media!