Chocolate Chip Apple Bread
This irresistible Chocolate Chip Apple Bread combines warm spices and sweet apple chunks with melty chocolate chips, creating a moist, decadent loaf that's perfect for breakfast, snacking, or dessert. The tartness of the apples creates a beautiful contrast with the sweet chocolate chips for a comforting homemade treat.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened (or coconut oil for dairy-free option)
- 3/4 cup granulated sugar can substitute with coconut sugar for a deeper flavor
- 1/4 cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
Add-Ins
- 2 cups apples peeled, cored, and diced (about 2 medium apples, Honeycrisp or Granny Smith recommended)
- 1 cup semi-sweet chocolate chips or dark chocolate chips for less sweetness
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the softened butter with both sugars until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
- Gently fold in the diced apples and chocolate chips, ensuring even distribution throughout the batter. Add nuts if using.
- Pour the batter into your prepared loaf pan, spreading it evenly. Top with a sprinkle of extra chocolate chips if desired.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. If the top begins browning too quickly, tent with aluminum foil after the first 35 minutes of baking.
- Allow the bread to cool in the pan for 15 minutes before using the parchment paper overhang to lift it out onto a wire rack to cool completely.
Notes
1. Room temperature ingredients incorporate better, creating a more tender crumb.
2. For perfect apple pieces, cut them into ¼-inch cubes.
3. To prevent chocolate chips from sinking, coat them in 1 tablespoon of flour before adding to the batter.
4. This bread can be stored at room temperature in an airtight container for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.
5. For a healthier version, try replacing half the all-purpose flour with whole wheat flour, using unsweetened applesauce to replace half the butter, reducing sugar to ⅔ cup total, using dark chocolate chips, and adding 2 tablespoons of ground flaxseed.
2. For perfect apple pieces, cut them into ¼-inch cubes.
3. To prevent chocolate chips from sinking, coat them in 1 tablespoon of flour before adding to the batter.
4. This bread can be stored at room temperature in an airtight container for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.
5. For a healthier version, try replacing half the all-purpose flour with whole wheat flour, using unsweetened applesauce to replace half the butter, reducing sugar to ⅔ cup total, using dark chocolate chips, and adding 2 tablespoons of ground flaxseed.
Nutrition
Calories: 285kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 51mgSodium: 168mgFiber: 2gSugar: 25g
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