Anyway, despite taking quite a bit longer to cook than I thought it would, this chocolate chip apple bread was absolutely delicious -- the perfect fall treat. I loved the combination of chocolate and apples; it's one I don't recall ever trying before, and it was really nice. The flavors all really worked well together, and the sugary topping was a nice touch. The original recipe called for walnuts, which I replaced with pecans because I prefer them -- but really, I think either one would be delicious. I doubled the recipe so I could freeze a loaf, and I'm really looking forward to eating this again (especially since I only got two pieces of the loaf I didn't freeze; Joe ate the rest). I actually think this bread would make a great edible Christmas gift. It's definitely special!
(I just had to include this photo because I thought it was so cute. The place I get the best light in my house during the day is on the floor in front of the dining room window, where it's easy for curious little fingers to touch whatever food I'm trying to photograph.)
Chocolate Chip Apple Bread
source: slightly adapted from Allrecipes
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
1/4 cup finely chopped pecans
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
2 tablespoons buttermilk
1 cup chopped apples
1/2 cup chopped pecans
1/4 cup semi-sweet chocolate chips
1. To make the topping, in a small bowl mix the sugar, cinnamon and finely chopped pecans. Set aside.
2. In a medium bowl combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
3. In a separate large bowl cream butter and sugar. Add eggs and vanilla extract, and mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, pecans, and semi-sweet chocolate chips. Pour into a greased 9 x 5 x 3-inch loaf pan. Sprinkle with topping.
4. Bake in a preheated 350 degree oven for 50 to 60 minutes. (Mine took considerably longer -- probably about an hour and a half.) Cool for 15 minutes. Remove from pan. Cool on a wire rack.
Aaww what a cute finer that is! LOL I always have problems with quickbreads when it comes to always tasting the baking soda or powder. I dont know wat it is but I never seem to get that stuff mixed in right.
Is your oven the correct temp? I know mine tends to run a little on the cooler side. I've never had problems with disposable pans though..maybe you should get a metal one and try that.
Im adding this on my list of quick breads to try this year:O)
This looks delicious Cassie. I recently made an apple bread and now want to try this one. The addition of chocolate chips sounds great! As far as baking time goes, sometimes mine are done when the recipe states and sometimes not. Who knows....I've never used a disposable pan. I usually use a nonstick pan.
This is a must try for me.. quick breads are one of my favorite things to make.
He's not curious, he must know the rule that we have at our house...you touch it, you eat it!! LOL
I love quick breads, too (and that is sounding really yummy right now!). That is a great photo with the little finger in it!
I'm not sure what's up with your baking time problems. I'm inclined to think it's an oven temperature issue, but you'd think you'd notice that with other things you bake in the oven too, right? But better to have to cook it a little longer than burn everything when you follow the recipe! :)
My oven cooks hot, so things are usually done early for me. I do want to make this bread, though - it sounds delicious!
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