Apple Walnut Chocolate Chip Quick Bread Food

APPLE-WALNUT-CHOCOLATE CHIP QUICK BREAD

Steps:

• Preheat the oven to 350°F.
• To make the topping: In a small bowl, mix together the 2 tablespoons of sugar, 1/4 teaspoon of cinnamon and 1/4 cup of the walnuts and set aside.
• In a medium bowl, combine the flour, salt, baking powder, baking soda, the 1/2 teaspoon of cinnamon and the nutmeg and set this aside as well.
• In a large bowl, cream together the butter and the 1 cup of sugar. Add the eggs and vanilla extract and mix well. Gradually beat in the flour mixture alternately with the milk. Stir in the chopped apple (peeled if desired and chopped however small or large you prefer - I have used both Gala and Granny Smith varieties with great success), 1/2 cup of chopped walnuts and chocolate chips.
• Pour batter into a greased 9x5x3 loaf pan and sprinkle the topping mixture over the top. Press the topping mixture lightly into the batter to prevent it from all falling off when you take the bread out of the pan.
• Bake at 350F for 50-60 minutes, or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

APPLE-CHOCOLATE CHIP BREAD PUDDING

Steps:

• Preheat the oven to 250 degrees F. Spread the bread on a baking sheet and bake until crisp, about 30 minutes; let cool. Meanwhile, butter a 9-by-13-inch baking dish; set aside.
• Combine the milk, sugar and salt in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar; remove from the heat and let cool slightly. Whisk the eggs, egg yolks and vanilla in a large bowl. Pour the warm milk mixture into the eggs, whisking constantly.
• Toss the bread with the apples and chocolate chips in a large bowl, then spread in the prepared baking dish. Pour the custard over the bread mixture, then gently press the bread down into the custard. Dot with the 2 tablespoons butter. Cover with foil and set aside 30 minutes.
• Increase the oven temperature to 350 degrees F. Bake the bread pudding, covered, until a knife inserted into the center comes out clean, about 45 minutes. Uncover and continue baking until browned, about 15 more minutes. Let cool slightly; dust with confectioners' sugar and serve with whipped cream.

APPLE WALNUT BREAD

Steps:

• In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixtures. Fold in apple and walnuts. Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

ORANGE-CHIP CRANBERRY BREAD

Steps:

• In a bowl, combine the first 5 ingredients. In another bowl, combine eggs, oil and orange zest; mix well. Add to dry ingredients alternately with buttermilk. Fold in cranberries, chocolate chips and walnuts. , Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. If glaze is desired, combine confectioners' sugar and orange juice until smooth; spread over cooled loaves.

CHOCOLATE APPLE BREAD

Steps:

• To make the topping, in a small bowl mix the sugar, cinnamon and finely chopped walnuts. Set aside.
• In a medium bowl combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
• In a separate large bowl cream butter and sugar. Add eggs and vanilla extract, and mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, walnuts, and semi-sweet chocolate chips. Pour into a greased 9x5x3 inch loaf pan. Sprinkle with topping.
• Bake in a preheated 350 degree F (175 degree C) oven for 50 to 60 minutes. Cool for 15 minutes. Remove from pan. Cool on a wire rack.