Chocolate Apple Bread

| home | back to Recipes |

Topping:

1 tbs Sugar

1/2 tsp Cinnamon

1/2 c Chopped walnuts or pecans

Bread:

4 c All-purpose flour

1 tsp Salt

1 tsp Baking powder

1 tsp Baking soda

1 tsp Cinnamon

1/2 tsp Nutmeg

1 c Butter,softened

2 c Sugar

4 Eggs

2 tsp Vanilla extract

1/4 c Buttermilk

3 c Coarsely chopped apples

1 c Chopped walnuts

1 12 oz pkg Semi-sweet chocolate chips

Topping: In cup, combine sugar, cinnamon and walnuts; set aside.

Bread: Preheat oven to 350 degrees F. Grease two 9x5x3" loaf pans. In small bowl, combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg; set aside. In large bowl, beat butter and sugar until creamy. Add eggs and vanilla extract; mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, walnuts, and chocolate chips. Pour into prepared pans. Sprinkle with topping. bake 50-60 minutes until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely. Makes 2 loaves.

Recipe featured in Bread Daily on 10/11/01.


	\| home \| back to Recipes \| Chocolate Apple Bread Topping: 1 tbs Sugar 1/2 tsp Cinnamon 1/2 c Chopped walnuts or pecans Bread: 4 c All-purpose flour 1 tsp Salt 1 tsp Baking powder 1 tsp Baking soda 1 tsp Cinnamon 1/2 tsp Nutmeg 1 c Butter,softened 2 c Sugar 4 Eggs 2 tsp Vanilla extract 1/4 c Buttermilk 3 c Coarsely chopped apples 1 c Chopped walnuts 1 12 oz pkg Semi-sweet chocolate chips Topping: In cup, combine sugar, cinnamon and walnuts; set aside. Bread: Preheat oven to 350 degrees F. Grease two 9x5x3" loaf pans. In small bowl, combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg; set aside. In large bowl, beat butter and sugar until creamy. Add eggs and vanilla extract; mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, walnuts, and chocolate chips. Pour into prepared pans. Sprinkle with topping. bake 50-60 minutes until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely. Makes 2 loaves. Recipe featured in Bread Daily on 10/11/01.