Chocolate Swirl Apple Butter Bread: From Prep to Plate

• Start by preheating your oven to 350°F (175°C). Grease your 9x5-inch loaf pan with a little oil or line it with parchment paper for easy removal.
• In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Make sure everything is evenly combined for a consistent texture.
• In a separate bowl, beat the eggs lightly and add the vegetable oil, apple butter, and vanilla extract. Whisk until the mixture is smooth and well blended.
• Pour the wet ingredients into the dry ingredients. Use a spatula or spoon to gently fold and mix until just combined. Be careful not to overmix — a few lumps are okay.
• Fold in the chocolate chips evenly throughout the batter. This will create delightful pockets of melted chocolate in every bite.
• Pour half of the batter into the prepared loaf pan. Then add dollops of the remaining batter on top. Using a butter knife or skewer, gently swirl the batter to create a marbled effect. This step gives the bread its signature chocolate swirl.
• Bake in the preheated oven for about 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center — it should come out clean or with just a few moist crumbs. Avoid overbaking to keep the bread moist.
• Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a cooling rack to cool completely before slicing. This prevents the bread from becoming gummy and helps the swirl set beautifully.