I’ve been saving this recipe for Chocolate Apple Nut Bread for years promising myself one day to give it a try. While locating the Apple Loaf recipe I usually make I came across the recipe once again and decided this was the day to make good on my promise.
A few changes to the original recipe, just because I thought they would work resulted in a moist and delicious loaf. Since the recipe calls for melting instead of creaming the butter I decided to use canola oil reducing the amount to two third cups instead of the three quarter cups of butter and coarsely grated apple was substituted for the chopped apple.
Both changes were successful although if a little more apple texture is desired chopping the apple would be the better choice. The grated apple disappears into the loaf adding taste and moistness but no texture to speak of. This could come down to a matter of taste.
The addition of cocoa powder definitely gives a new dimension to this apple loaf while the more traditional flavours of cinnamon and nutmeg continue to be some of the apple’s best friends.
Promise kept, successful changes and a delicious loaf… good day in the kitchen!
Chocolate Apple Nut Bread
2 cups flour
1 ¼ cups granulated sugar
1/3 cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup milk
¾ cups butter, melted (or 2/3 cups corn or canola oil)
2 cups peeled diced apples
1 cup chopped walnuts
- Grease a 6 cup loaf pan. (8 1/2 x 4 1/2 x 2 1/2 inch pan)
- Sift together flour, sugar, cocoa, soda, salt, cinnamon and nutmeg.
- Combine eggs, milk and melted butter and add to dry ingredients stirring just until moistened.
- Stir in apples and nuts.
- Bake in a preheated 350 degree F. oven for 70 to 80 minutes or until done.
- Cool 10 minutes in pan, remove from pan and place on cooling rack.
Notes, Tips and Suggestions
- After noticing that other than the eggs the only leavening agent is one half teaspoon of baking soda, I wasn’t sure it would be sufficient. I decided to mix the wet ingredients in the blender until light and fluffy adding as much volume as possible to lighten the loaf just in case. I’m not sure if the baking soda alone would have given the same good results and don’t intend on finding out. I suggest using this method if possible.
- I didn’t miss the butter at all, the loaf was perfectly rich and tasty using the canola oil.
- Next time I will chop the apple instead of grating just to get a little extra texture although grated apple also works well.
- Use good quality cocoa powder it makes all the difference.
- As always a little strip of parchment paper at the bottom of the loaf pan helps turn out a perfect loaf.