Apple season isn't over yet! Make this fresh apple bread with chocolate chips. It also has a crunchy streusel topping!
Keyword: Bread, Breakfast
Author: Eva Bakes
½cup (1 stick)unsalted butterroom temperature
1 and ½cupsapplespeeled, cored, diced
½cupunsweetened applesauceif needed
2Tablespoonsmini chocolate chips
Make the bread
Preheat your oven to 350°F. Generously grease or a line a standard 9"x5" loaf pan and set aside.
In a medium sized bowl, whisk together the flour, salt, baking powder, baking soda, ground cinnamon, ground nutmeg and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter and the sugar on medium speed until light and fluffy, about 2-3 minutes. And add the eggs, buttermilk and vanilla.
Turn the mixer to low and slowly add in the dry ingredients until a few dry streaks remain. Fold in the apples and chocolate chips by hand.
Your batter should be fairly thick but still wet. If it's not, I'd recommend adding in about ½ cup of unsweetened applesauce (this is what I did).
Transfer the batter to your prepared pan.
Make the streusel
In a small bowl, mix all the ingredients together. Sprinkle this on top of your batter. Sprinkle additional chocolate chips on top if desired.
Bake in your preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean (minus some melted chocolate chips). The center should not be jiggly.
Allow the bread to rest and cool before serving.
Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will last several days.Source: Barely adapted from Urban Bakes