One of two MOIST GF dessert bread recipes that we LOVE!!

Land O Lakes Glazed Triple Chocolate Bread

2/3 Cup firmly packed brown sugar, Great Value Brand
1/2 Cup butter, softened, Great Value Brand
1 Cup GF Chocolate Chips, Nestle Semi-sweet, Milk or White *
2 eggs
2 1/2 Cups GF flour, Tom Sawyer Brand
1 1/2 Cups applesauce, Great Value Brand
1 tsp baking powder, Clabber Girl Brand
1 tsp baking soda, Arm & Hammer Brand
2 tsp GF vanilla, Simply Organic Brand **
1/2 Cup chocolate chips, set aside

Heat oven to 350 degrees.  Cream together brown sugar and butter in large bowl.  Add melted chocolate chips mix well.  Add eggs, applesauce and vanilla.  Mix well. ***  Add dry ingredients.  Mix well.  Blend in 1/2 Cup chocolate chips.  Spoon batter into 5 mini or one regular sized greased and sugared loaf pans.****   Bake 30 to 35 minutes or until center crack in bread is dry when touched - or a toothpick inserted in the center comes out clean.  Cool completely, put glaze on and let it set, then remove from pans.  I also slice it, bag it in sandwich bags and freeze it.  It stays fresher and more moist if you freeze it.

Glaze

1/2 Cup chocolate chips
1 TBSP butter
5 tsp water
1/2 Cup powdered sugar, Great Value Brand
1/4 tsp vanilla
Dash of salt, Great Value Brand

Combine chocolate chips, butter and water in a small saucepan.  Melt over low heat and stir until smooth.  Remove from heat, add powdered sugar, vanilla and salt.  Stir until creamy and smooth.  Frost each loaf with glaze.  Cool completely.

NOTES:
*I use Milk Chocolate Chips in the bread and White Chocolate Chips in the glaze...
**The reason why you have to make sure your vanilla is GF is that it has alcohol in it, and you have to make sure it isn't "grain" alcohol...
***The reason you add the chocolate chips and mix them well before adding the eggs, is sometimes the chocolate is warm enough to make the eggs cook a little and that would leave egg chunks in your bread.
****I use greased and sugared pans instead of greased and floured pans because it tastes better and you don't get a hit of dry, gritty flour as your first texture when you pop this bread in your mouth.