Ingredients
TOPPING
1 tbsp sugar
1/2 tsp cinnamon
1/2 cup chopped walnuts or pecans
BREAD
4 cup all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 cup butter,softened
2 cup sugar
4 eggs
2 tsp vanilla extract
1/4 cup buttermilk
3 cup coarsely chopped apples
1 cup chopped walnuts
12 oz semi-sweet chocolate chips
Directions
Topping: In cup, combine sugar, cinnamon and walnuts; set aside.
Bread: 1. Preheat oven to 350'F. Grease two 9x5x3" loaf pans. In small
bowl, combine flour, salt, baking powder, baking soda, cinnamon and
nutmeg; set aside. 2. In large bowl, beat butter and sugar until
creamy. Add eggs and vanilla extract; mix well. Gradually beat in
flour mixture alternately with buttermilk. Stir in apples, walnuts,
and chocolate chips. Pour into prepared pans. Sprinkle with topping.
3. bake 50-60 minutes until cake tester inserted in center comes out
clean. Cool 15 minutes; remove from pans. Cool completely. Makes 2
loaves.
Servings: 16 servings
Chocolate Apple Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert; Fruit
The History of Recipes
Written cooking instructions as an idea can be traced far back into ancient history, certainly as far as the early Egyptians, and possibly even further than that. Interesting though that maybe, these, early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to food historians is a collection of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move into Roman times 25BC a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, main course and desserts, something that is very familiar to us today. Aspicius also tells us how the ancient Romans made use of a good variety of herbs, including a few that will be familiar to modern chefs such as basil, rue and dill. During the next few centuries, the rich families of the West strove to serve up the most exotic meals, and consequentially cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. By the advent of the 20th century, cooking publications were greatly in demand mostly due to better eduction, more free time and having more money to spend. The revolution that is television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chocolate Apple Bread recipe.
