Sunday September 16, 2012 ( My Grandmother’s birthday! )
I looked longingly at the recipe & photo that I had printed last night but exercised control (or took charge as the book I am reading on weight loss efforts would suggest) and waited until this morning to whip up the Chocolate Streusel Apple Bread. Obviously, knowing myself as I do, I would have eaten too much of it upon it’s completion, thus rendering me overstuffed for bedtime! As I have mentioned in an earlier post, Sunday, historically for my family, usually must have a bigger breakfast, brunch type spread or at the very least a special sweet to embellish an ordinary meal. Tradition, a love of food, relaxed eating, lingering around the table in conversation and perhaps just the desire to have one extraordinary day for food lends itself to brunch in our house. I never really transitioned into the big family dinner on Sunday, I guess because I am a breakfast person and everyone expects it that way! And as I say if you consume in larger quantity early in the day you will burn it off faster. You don’t have to worry about going to bed , ah hem, overstuffed!!
Most definitely the chocolate chip streusel aspect of this concoction inspired me to create it. This morning I eagerly assembled the ingredients, having already made up my mind how I would adapt the recipe, and had it in the oven in record time. I discovered this recipe through a Mary Mary Quite Contrary FB post of a dinners, dishes and desserts recipe. The recipe below reflects my changes in blue. I used Cripps Pink apples and found that 1 large apple diced, yielded 2 cups. Next time I might leave the peel on. I substituted white whole wheat for half the flour, used almond milk with a splash of vinegar rather than the buttermilk, added nutmeg, and also a little quick oats to the streusel. Oh yes, I used 1/4 c oil & 1/4 cup butter. If this is made again I will put half the batter in the pan, cover with the 1/3 streusel, add the rest of the batter then top off with the remaining streusel. I toyed with the idea of adding chocolate chips to the batter but restrained myself, deciding to keep it pure!!
CHOCOLATE CHIP STREUSEL APPLE BREAD
Thanks to Mary Mary Quite Contrary for the inspiration!
1/2 cup butter, softened ( 1/4 c butter & 1/4 c oil)
1/2 cup each brown and white sugar
1/3 cup buttermilk ( 1/2 c almond milk with 1/8 tsp vinegar – I used more milk because of using the white whole wheat flour)
2 tsp baking powder
2 eggs
1 tsp vanilla
2 cup flour ( 1 c white whole wheat & 1 c unbleached )
1 tsp cinnamon ( + 1/4 tsp nutmeg )
1/2 tsp salt
2 cups apples, slightly tart, peeled & diced
Preheat oven to 350° F. Grease bottom and sides of a 9×5″ loaf pan. ( I used parchment for easier removal).
In mixing bowl beat the butter and sugars together until well combined. Pour in buttermilk and baking powder, mix until fully blended. Add the eggs and vanilla, mix well. Slowly add flour, cinnamon, and salt.
In separate bowl mix diced apples with a little flour, to keep them from sinking to the bottom. Using a spatula, fold them into batter. Pour into baking pan.
For the streusel, combine flour, brown sugar and cinnamon in small bowl. Using your hand or mixer blend in butter until the texture resembles coarse sand. Sprinkle over the top of batter.
Bake for 60 – 75 minutes or until toothpick comes out clean. Allow to cool completely before slicing. Important to avoid crumbling!
This was an easy bread to make, the result was good, the streusel definitely made the bread special. I think it had more flavor after I refrigerated it, so I would give it a little more time to allow the flavors to meld, at room temperature. I might add a bit more cinnamon and / or nutmeg. It is a lovely bread, perfect for tea time, breakfast or snacking anytime.
So until next we meet, enjoy life, food and baking. Mangia!!
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