Double Chocolate Apple Butter Bread
A rich double chocolate bread made with Greek yogurt, chocolate chips and nuts
Servings 10
Cost 5
Ingredients
- 1 ¾ cup all-purpose flour (220 grams) Weigh or measure with a light hand -- do not pack
- ½ cup unsweetened natural cocoa powder (45 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon each of cinnamon and allspice (optional)
- ⅓ cup apple butter or pumpkin butter (The weight should be around 105 grams)
- ⅓ cup vegetable oil
- 1 cup granulated sugar (200 grams) Do not lower the sugar or you'll lose moisture
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 1 cup full fat plain yogurt (220 grams)
- ¾ cup mini chocolate chips
- ¼ cup chopped pecans (optional)
Instructions
- Preheat oven to 350 degrees F. Grease and flour an 8 ½ by 4 ½ inch metal loaf pan.
- Mix the flour, cocoa powder, baking powder, baking soda, salt and spices together in a bowl and set aside. Make sure they are very evenly mixed.
- 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.
- Add the flour mixture and stir with a heavy duty scraper until it is fully blended, then stir in the mini chips.
- Scrape the (thick!) batter into the loaf pan and sprinkle nuts (if using) 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.