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Chocolate Chip Apple Bread and ProBake Platinum Giveaway!

by on May 4, 2012 · 110 comments

Happy Friday!  To start the weekend, here’s a no-oil, no-butter recipe for Chocolate Chip Apple Bread from Dupont Teflon’s magazine, Carefree Cooking.

Chocolate Chip Apple Bread

It tasted great, and might taste even better to you if you make it in a free ProBake loaf pan courtesy of DuPont Teflon.

ProBake Loaf Pan and Cookie Sheet

Just leave a comment telling me your least favorite step in baking, and you will be entered into a random drawing for a scratch resistant, Teflon coated ProBake loaf pan and a very durable, non-buckling, Teflon coated Pro-Bake cookie sheet. I plan on drawing a winner Monday morning, so leave your comment before 6:30 AM CST Monday morning.

And read on to hear more about my experience with the bread and the bakeware…..

The quick bread was convenient. I made it all in one bowl and didn’t bother to grease or line the ProBake loaf pan since the point of the Teflon coating is to keep things from sticking. The bread baked very evenly, had a dense crust, and a surprisingly pleasing texture despite the lack of fat.

The chocolate chips did stick a bit, so I’d advise you to add a thin coat of cooking spray to the bottom of the pan if baking something with chips. Other than that, the loaf pan worked well and I’m confident most loaves, especially ones made with oil, will slide right out.

The ProBake cookie sheet was even better. I used it to roast a batch of potatoes at 450F. The potatoes didn’t stick and there was no buckling, which is a problem I’ve been having with my other baking sheets as of late – some of which are more expensive than ProBake.

ProBake can be found at major retailers and on Amazon. Or if you’re lucky, in a box on your front door! Just leave that comment telling me something you do NOT like about baking….particularly, a step. Mine would be measuring and mixing dry ingredients because I always make a mess.

If you missed the recipe link, here it is again — Chocolate Chip Apple Bread.

Disclosure: This is not a paid advertisement, but I did receive a free loaf pan and cookie sheet to sample.

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Published on May 4, 2012
Betty C May 5, 2012 at 8:53 pm

I hate the clean up because I use too many different things. I really should learn to clean as I go but I haven’t mastered that yet.

etti May 5, 2012 at 9:48 pm

I hate adding the flour because when the mixer starts, it’s s flour snow storm.

Lisa May 6, 2012 at 8:57 am

Greasing my baking pans. I know it sounds crazy but I refuse to use Pam for reasons of chemicals in the product plus most people not recycling their cans so I bought a Pampered Chef spray thingy. It works but my biceps get a workout pumping that thing up. Sigh, me and my crazy convictions. :)

Julie May 6, 2012 at 10:11 am

definitely the clean up part thanks for the great giveaway

diane conover May 6, 2012 at 10:55 am

The “Waiting” because it smells so good and the “Clean up” after each step(bowls, spatulas and pans especially if they stick!

Wehaf May 6, 2012 at 4:58 pm

I hate sifting ingredients. I always skip it if possible!

Kay May 6, 2012 at 5:29 pm

CLEANING the loaf pans-ugh!

Alicia Keen May 6, 2012 at 8:09 pm

i do not like measuring flour

jacquie May 6, 2012 at 8:56 pm

the clean-up of course :)

Amy May 7, 2012 at 2:04 am

My least favorite step is pouring the dry ingredients into the wet. No matter how carefully I pour, or how slow the mixture is, it always poofs at me.

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