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)
- ½ cup unsweetened natural cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ⅓ cup apple butter (pumpkin butter works) I used Smucker's
- ¼ cup vegetable oil (use kind of a generous ¼ cup)
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 1 cup plain yogurt, full fat is best, but nonfat okay too
- ¾ cup dark chocolate chips
- ¼ cup chopped pecans
Instructions
- 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.
Notes
My favorite loaf pan is an 8 ½ x 4 ½ loaf pan, and it's what I used for this bread. It worked well, but I think next time I'd do it in a 9x5 inch loaf pan. If you use a 9x5 inch loaf pan, the bread will probably be done in 45 or 50 minutes. If you put all the batter in the smaller sized loaf pan (like I did), it will probably take an hour. If your oven runs hot and you know it, you might want to bake this at 325 until done.