There are several reasons I enjoy baking this chocolatey, moist quick bread and those are already two. The deep chocolate flavour from the unsweetened cocoa powder and moistness from the apple make an exceptional loaf. Walnuts add texture and flavour while cinnamon and nutmeg bring out the warmth of fragrant spices.
This recipe takes care of those few random apples that have been hanging out in the fridge for a while with nothing to do and that takes care of the third reason.
Everything comes together using just two bowls a whisk and a spatula. Now that’s a good fourth reason in my opinion!
Just like the recipe for Cranberry Bread previously posted, it requires no beater. Being a very early riser with an affinity for early morning baking I can make this loaf with minimal noise.
Everyone here agrees, this is the best reason of all!
Chocolate Apple Nut Loaf
2 cups flour
1 1/4 cups sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup milk
2/3 cup corn or canola oil
2 cups peeled, diced apples (about 3 medium)
1 cup chopped walnuts
- Grease a 6 cup loaf pan (8 1/2 x 4 1/2 inch pan)
- Peel and dice apples.
- Roughly chop walnuts.
- Sift together flour, sugar, cocoa, salt, cinnamon and nutmeg.
- Whisk together eggs, milk, and oil.
- Add wet ingredients to dry stirring just until moistened.
- Stir in apples and nuts.
- Bake in a preheated 350 degree F. oven for 60 to 70 minutes or until a toothpick comes out dry when inserted into the middle of the loaf.
- Cool 10 minutes in pan then remove and place on cooling rack to cool completely.
Notes, Tips and Suggestions
- A strip of parchment paper placed in the bottom of loaf pan makes easy removal of the loaf.
- Using an 11 1/2 x 4 inch loaf pan gives a more slender loaf. I find this size cooks the bread more evenly. The center cooks faster and outer edges don’t over bake waiting for the center to cook.
- Freezes well.