Applesauce is usually a decent replacement for all or part of the oil in quick breads, and apple butter can be too. In Double Chocolate Apple Butter Bread, a combination of apple butter and vegetable oil keeps this bread moist and adds just a tiny hint of apple flavor.
Spices are optional in this bread, which is truly more of a quick bread than just a cake in disguise. I left out cinnamon and allspice in favor of a clear chocolate flavor, though the spices would not be a bad thing. The chocolate chips, in my opinion, are not optional. Even though the bread is sweet, the extra sweetness from the chocolate chips makes a good thing better.
Double Chocolate Apple Butter Bread
- 1 3/4 cup 7.9 ounces all-purpose flour
- 1/2 cup unsweetened natural cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/3 cup apple butter I used Smucker's
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 cup plain yogurt vanilla would probably be okay, I used Voskos nonfat
- 3/4 cup dark chocolate chips
- 1/4 cup chopped pecans
- Preheat oven to 350 degrees F. Spray a 9x5 inch or 8 ½ x 4 ½ inch metal loaf pan with flour-added baking spray.
- Mix the flour, cocoa powder, baking powder, baking soda, salt and salt together in a bowl and set aside.
- In a large mixing bowl, whisk the apple butter, oil and sugar together until smooth. Add the eggs one by one, then whisk in the vanilla and the yogurt until smooth.
- Whisk in the flour, then stir in the chocolate chips.
- Scrape batter into the loaf pan and sprinkle nuts across the top.
- Bake on center rack for 50 to 60 minutes or until a pick inserted in the center comes out clean.
- Let cool in the pan for about an hour, then remove from pan and let cool completely before serving.