My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Triple Chocolate Quick Bread

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

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
  1. 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
  1. 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.
  2. Whisk the milk and apple cider vinegar in a bowl and let sit for 10 minutes.
  3. Mix dry ingredients in a large bowl, reserving the chopped chocolate until the end.
  4. Whisk all wet ingredients in a large bowl until thoroughly combined.  Ingredients incorporate best if all are at room temperature.
  5. Pour the dry ingredients on top of the wet and stir together with a large wooden spoon until just incorporated. 
  6. Gently fold in the chocolate chips.  Do not over stir.
  7. Let sit for 5 minutes.
  8. Pour the batter into the pan and sprinkle the crumble mixture overtop.
  9. 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.
  10. Let the loaf cool in the pan for 10-15 minutes then carefully remove and transfer to a cooling rack.
  11. 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.


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

Reader Comments (46)

I LOVE the photograph of the chopped chocolate chunks. I could see that hanging on the wall of a hip bakery. Or my living room.
March 25, 2013 | Unregistered CommenterEvan Thomas
This looks amazing! The pictures alone are enough to show that it is an incredibly soft, moist bread. Beautiful photos and recipe. Just got back from a trip all of last week, so I didn't have a chance to see your post with your recent news--but just wanted to say that I am very sorry to hear about your grandmother and am thinking of you and your family! She sounded like an amazing lady.
I totally agree with Evan's comment! And this bread looks phenomenal. I love the bread pudding idea :)
March 25, 2013 | Unregistered CommenterAndrea
A delicious and decadent loaf. I want to envelope it in a hug, and then quickly devour it :)
March 25, 2013 | Unregistered CommenterKiran @
this looks delicious ashley. by the way, i made your recent carrot cake recipe for my moms birthday this weekend... oh my gosh. delicious. i had this cute bee hive mold to bake it in and "glued" it together with a cream cheese frosting. i followed your recipe to the T and it came out so so good!
March 25, 2013 | Unregistered CommenterFelicia
I am not a one word person but... awesome!
March 25, 2013 | Unregistered CommenterSamantha Christensen
I know I will just HAVE to make this recipe!
March 25, 2013 | Unregistered CommenterMary
Mmm... Looks like the perfect dessert to me. Or breakfast. Possibly both :)

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March 25, 2013 | Unregistered CommenterJess
Holy moly this looks incredible. I can't wait to try it!
March 25, 2013 | Unregistered CommenterElizabeth
I like your style of comfort food. Uhh, a LOT. Much love to you, I've been thinking about you constantly this week!
March 25, 2013 | Unregistered CommenterKatie
welcome back!
March 25, 2013 | Unregistered Commentersarah @ two tarts
you put veggies in there! Hey everybody, this girl's smart!! (no really, you're smart. like a genius). must make. kloveyoubyeeee!
March 25, 2013 | Unregistered Commenterdana
YUMMY! I need to make this!
March 25, 2013 | Unregistered CommenterTieghan
@Laura - Thank you, Laura. Means a lot!

@Felicia - I am thrilled to hear this!!! Thanks for letting me know. I bet it was outstanding with cream cheese frosting. What a sweet daughter you are. :)

@Katie - Oh, Katie sweet. Thank you. So much! xo

@Dana - I am a sneaky thing! ;)
March 25, 2013 | Registered CommenterAshley
Love that you used sweet potato in this - such a fabulous idea! That makes chocolate bread a superfood, right? :)
March 26, 2013 | Unregistered CommenterMarie @ Little Kitchie
Ashley this looks so good! My boyfriend is gf and seems to be also be allergic to oats, even those that are said to be certified gluten-free. Any substitute for the oat flour in the bread? I can just leave the crumb topping off. Seems easier.
March 26, 2013 | Unregistered Commenterlisa
I'm sorry about the circumstances with visiting home, but this bread looks AMAZING!
This looks so rich and hearty...yum!

My thoughts and prayers are with you and your family!! xo
March 26, 2013 | Unregistered CommenterLiz
Mmm so much goodness in here!
Oh my goodness. So many ingredients! Such depth! This sounds amazing. I can tell so much love went into it. Hope you're holding up alright!
March 26, 2013 | Unregistered CommenterKatie @ Blonde Ambition
Love the idea of sweet potato puree in baked goods! Looks delicious.
I'm so sorry to hear about your grandmother.
I have never used sweet potato puree in a baked good! That sounds phenomenal!! I really think I'd rather have this as the bread pudding option - amazing!
March 26, 2013 | Unregistered CommenterSharla
Love the colours of the sweet potato - gorgeos!
March 26, 2013 | Unregistered CommenterTanya
I never would have thought to use mashed sweet potato in the bread!! I saw the title, then saw the sweet potato pics, and thought - she must be Not so!!! :)
Made this in muffin form and served them with mascarpone. They were wonderful!
March 26, 2013 | Unregistered CommenterNatasha
@Lisa - I would try subbing a gluten-free all purpose flour instead of the oat + buckwheat flour. Keep the almond meal in there. You may have to adjust the amount of liquid you use, but I imagine it will be about the same. This is my best guess!

@Kelly - Hahaa..I was wondering if people would be like...."huh??" when they saw the first few photos.

@Natasha - I think I just died thinking about that combination. So glad you liked them! Thanks for letting me know. :)
March 26, 2013 | Registered CommenterAshley
Looks delicious! I would so love to try some.
March 26, 2013 | Unregistered CommenterSpencer
This is definitely going on my 'to bake' list. I'm glad you got to spend some time with your family at this difficult time xo
March 26, 2013 | Unregistered CommenterKathryn
love, Love, LOVE the pictures of the chocolate cake! You couldn't have fit one more delicious ingredient in there: maple syrup, pumpkin, flax, espresso, chocolate. This is going to be the gift to my new neighbor. But of course, I'll make 2.
March 26, 2013 | Unregistered CommenterSammy
This looks like heaven. Absolute heaven. Pinned!
March 27, 2013 | Unregistered CommenterRachel @ Bakerita
Triple chocolate? OMG. I love that you used sweet potato puree instead of bananas--awesome idea. I'll have to pick up some instant espresso powder so I can make this ASAP. It's gorgeous!
March 27, 2013 | Unregistered CommenterAlexis @ Hummusapien
I really love it that you used sweet potato for this bread. The pictures do look amazing. I'd love to make this in my own kitchen, and I'm sure my boys would enjoy it for breakfast or snack too.
Chocolate. Bread. Yum.
I love the idea of adding in the sweet potato. Thanks for sharing this delicious healthy treat. I love your photos!
I made this yesterday and it was a hit! We all loved it!
Thank you so much for sharing the goodness ;)
I'm going to make your Triple Chocolate Quick Bread today. I can't look at the picture anymore :). You have some fantastic recipes!
March 30, 2013 | Unregistered CommenterAlexa
@Joshua - Hope your boys love it!

@Alicia - Thank you so much!

@Becky - SO happy to hear!! I appreciate you letting me know. :)

@Alexa - Enjoy!
March 30, 2013 | Registered CommenterAshley
Amazing!! I am wondering what you suggestcan I use in place of the buckwheat? I can't do the buckwheat flour. :(
April 7, 2013 | Unregistered CommenterLaura
I made this last night with a few changes and it turned out excellent!

I basically didn't have some of the ingredients around and had to get creative - so I subbed mashed banana for the sweet potato/applesauce, used greek yogurt instead of milk, homemade peanut butter instead of the oil, and used more oat flour in place of the buckwheat. Oh and I baked them as muffins - delicious though!!
April 15, 2013 | Unregistered CommenterLauren
This looks amazing! Can't wait to try it! Do you have a suggestion of a substitute for the almond meal? My daughter has a nut allergy. Thank you!
April 25, 2013 | Unregistered CommenterAmy
This looks like a great recipe! Can regular all-purpose flour be used in place of the oat flour and buckwheat flour? And, like the above poster, I am also interested in a substitute for almond meal, as I am allergic to nuts.
May 31, 2013 | Unregistered CommenterSarah
@Sarah - Hi Sarah! Unfortunately, changing out all of the flours would completely change the recipe. You wouldn't need the flax meal [which helps bind] and the amount of milk + pumpkin would also be affected. Sorry I can't be of more help! Also, there is no similar substitute for almond flour. Sorry about that!
May 31, 2013 | Registered CommenterAshley
Can I use finely crushed pecans as a sub for the almond flour?
October 8, 2013 | Unregistered CommenterLisa2
@Lisa - You can grind pecans into meal just like almond meal. Use a blender, food processor, magic bullet, or even a coffee grinder. Just pulse until ground like flour in small batches. If there are large pieces left just sift them out. Should definitely work!
October 8, 2013 | Registered CommenterAshley
Hi, I made this last week and it was awesome. It had a beautiful consistency, moist and soft even after a few days. And you're absolutely right - the crumble on top rocks! Thank you for this treat.
February 17, 2014 | Unregistered CommenterKris
Hi! Did you steam or roast your sweet potato before pureeing? Thank-you!
December 28, 2014 | Unregistered CommenterJessica
@Jessica - I used canned sweet potato puree, but I would recommend peeling then steaming if you're making your own. Enjoy!
December 28, 2014 | Registered CommenterAshley

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