The temperatures have really started to drop here. Earlier this week, the temperatures were in the 40′s. Now they are in the 20′s. It hasn’t snowed yet, but they are saying that it may this weekend. I’m not really quite ready for snow, but I suppose it’s bound to happen sooner or later, and the cooler temperatures do make me want to bake more.
Today I had one lonely Granny Smith apple sitting in my fruit bin, that I had no idea what to do with. After combing through several recipe books, I finally decided to use it in this Marbled Chocolate Apple Bread. The recipe is adapted from a Cinnamon-Swirled Quick Bread recipe that I posted on this blog a few years ago.
The apple and chocolate flavors pair well together in this bread, and some of the apples even retained their firmness, which adds a delightful crunch. It’s a perfect bread to enjoy with a nice cup of hot coffee or tea on a chilly day.
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cups granulated sugar
1/4 cup canola oil
1 cup plus 1/2 tablespoon milk
1 teaspoon vanilla extract
1/8 cup baking cocoa
1 Granny Smith apple, peeled, cored & diced (approx. 1 cup)
Preheat oven to 350 degrees. Grease and flour a 9 x 5 loaf pan.
In a small bowl, combine flour, baking soda and salt. Set aside.
In a large bowl, beat sugar and oil. Add egg, 1 cup milk, and vanilla extract. Beat until combined. Gradually add dry ingredients and stir until moistened.
Remove 1/2 cup batter and place in a small bowl. Add baking cocoa and 1/2 tablespoon milk to batter. Stir until combined.
Fold diced apple into batter in large bowl. (not the batter with the cocoa in it)
Spoon half of the batter into prepared loaf pan. Spread cocoa batter on top. Cover with remaining batter. Cut through batter with a knife to swirl.
Bake for 55-60 minutes, or until toothpick inserted in center comes out clean.
Cool in pan for 5 minutes. Remove to wire rack and cool completely.
Makes 1 loaf.