As autumn temps fall, it’s time for recipes to make spirits rise. Luscious and delicious, both of these breads mix favorite fall flavors with a little bit of tasty fun, making for soft, flavorful breads perfect for fall.
Inspired by the flavors of Mexico — a traditional mole comes to mind — our Chocolate Avocado Bread with Peanut Butter Icing is all about bringing rich flavors together in one tantalizingly sweet, deeply satisfying loaf. Chunks of Wholly® avocado add body and moisture, and blend with cocoa and vanilla to make a delicious batter dotted with yummy chocolate chips. Moist and tender, delicately flavored, this bread is terrific fresh out of the oven, or perhaps toasted and adorned with butter or jam.
But, wait, there’s more: Our kitchen whizzes go big with a peanut butter icing made with SKIPPY® peanut butter. The trio of chocolate paired with avocado and peanut butter will make this an immediate family favorite.
Chocolate Avocado Bread with Peanut Butter Icing
- 1 (4-ounce) package WHOLLY® Diced Avocado
- 3 ripe bananas, peeled
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 cup dark chocolate chips, divided
- 2 cups powdered sugar
- 1 cup SKIPPY® Creamy Peanut Butter
- 1/2 cup unsalted butter, room temperature
- 1/4 cup heavy cream
1. For bread: Heat oven to 375°F. Grease a 9×5-inch loaf pan with nonstick cooking spray.
2. In the bowl of a food processor, place avocado, bananas, egg and vanilla. Blend until smooth, about 1 minute. Transfer avocado mixture to a large bowl.
3. In a separate large bowl, whisk flour, cocoa powder, sugar and baking powder together until combined. Fold wet ingredients and 1/2 cup chocolate chips into dry ingredients until just combined.
4. Pour batter into prepared loaf pan. Bake for 1 hour 10 minutes to 1 hour 15, until a toothpick inserted into the center comes out clean. Allow to cool completely.
5. For icing: Meanwhile, in a large bowl, using a hand mixer, beat powdered sugar, peanut butter, butter and cream together until light and fluffy, about 2 to 3 minutes. Spread icing over the top of the bread. Top with remaining chocolate chips. Slice and serve.
What could be better on a crisp autumn day than a slice of apple bread? Well, a slice of our Apple Cheddar and Pecan Bread. Our kitchen whizzes have found a way to harmonize fall flavors and textures into one single, visually striking loaf. Apple, thyme, rosemary, cheddar and pecans cavort together in a batter that’s so tasty, you may have to personally guard it from hungry family members. Once baked, your options are practically endless.
Frankly, we’re still debating what we like best about this bread. Could be the heavenly aroma that fills the house as your bread bakes? Or, is it the rich golden color of this hybrid breakfast bread? Certainly, the mouthwatering play of sweet and tart, chewy and soft, and savory umami will earn plenty of votes. Wherever you net out, you may need to plan on making several loaves, as this is one bread that has a tendency to disappear before you know it!
Apple Cheddar and Pecan Bread
- Herb Butter
- 1/4 cup unsalted butter, melted
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 (5-ounce) package APPLEGATE ORGANICS® Mild Cheddar Cheese, roughly chopped
- 1/3 cup unsalted butter, softened
- 2/3 cup sugar
- 2 large eggs
- 1 small Granny Smith apple, cut into 1/4-inch pieces, plus 1 small Granny Smith apple, cut into 1/4-inch slices
- 3/4 cup PLANTERS® Roasted Pecans, chopped, divided
- 1/2 cup unsweetened applesauce
- For herb butter: In a small bowl, combine butter, thyme and rosemary. Set aside for brushing bread.
- For bread: Heat oven to 375°F. Grease a 9×5-inch loaf pan with nonstick cooking spray. In a large bowl, whisk flour, baking powder, baking soda and salt together until combined. Stir in cheese until combined.
- In a separate large bowl, using a hand mixer, beat butter and sugar together until light and fluffy, about 3 to 4 minutes. Add eggs, one at a time, until combined, about 2 minutes. Fold in apple pieces, 1/2 cup pecans, and applesauce until combined. Fold dry ingredients into wet ingredients until just combined.
- Pour batter into prepared loaf pan. Place remaining pecans and apple slices decoratively on top of batter. Brush with herb butter. Bake for 45 to 50 minutes, until a toothpick inserted into the center comes out clean. Allow to cool completely before slicing and serving.