Chocolate Apple Bread

Chocolate and apples might not be the first pairing that comes to mind, but in this bread they work beautifully. Semi-sweet chocolate chips melt into pockets throughout the batter while chopped apples add moisture and a fruity brightness that keeps all that chocolate from going too rich. Walnuts and a cinnamon-nut streusel on top round out the flavor and add crunch.

The batter uses buttermilk for its tang and tenderizing power, and alternating it with the dry ingredients keeps the batter light rather than dense. Cinnamon and nutmeg in the flour echo the cinnamon in the topping, tying the whole loaf together with warm spice.

This recipe makes two full-sized loaves, which is good news because the first one disappears fast. Keep the second wrapped tightly and it stays moist for days.

Chef Tips

• Chop the apples coarsely so they hold their shape during the long bake. Fine-diced apples dissolve into the batter and you lose the fruit texture
• Alternate the flour mixture and buttermilk when adding to the batter. This prevents overmixing and keeps the crumb tender
• Sprinkle the cinnamon-walnut topping on after pouring the batter into the pans. Press it gently so it adheres
• Cool in the pans for 15 minutes before turning out. Too soon and the bread falls apart; too long and it steams and gets soggy

Variations

• Use dark chocolate chips for a more intense, less sweet chocolate hit
• Swap walnuts for pecans in both the batter and topping
• Add a handful of dried cranberries with the apples for tart pops of color