In a medium bowl, cream butter, vegetable oil, sugar, eggs, and vanilla.
In a large bowl combine flour, cocoa, baking soda, and salt.
Combine dry ingredients with creamed ingredients, alternating with applesauce and buttermilk until mixed thoroughly.
Grease and flour two loaf pans.
Bake bread for 60 minutes or until toothpick comes out clean.
Store cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.
Serve with or without bourbon glaze.
Bourbon Glaze:
Melt butter in a medium saucepan over medium heat. Remove from heat and add sugars, milk, bourbon, and salt, stirring until incorporated and smooth.
Notes
Keep chocolate loaf cake / chocolate bread in an airtight container in a cool spot, like the pantry.
A fun gift idea would be to arrange the dry ingredients in a mason jar including a printed recipe card, sealed with a bow or ribbon.
These breads can also be made ahead of time and frozen for up to three months, which is perfect especially if you plan to mail some as gifts or to have on hand for any surprise visitors.
You can make your own buttermilk by adding 1/2 tablespoon of white vinegar to 1/2 cup of regular, whole or full fat milk. Leave for a minute or two and then use as normal.
All ovens vary – always test for doneness 3 to 5 minutes before the recipe suggests.