Apple Bread
1 h 20 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Think banana bread's cozy cousin, packed with Honeycrisp chunks, a cinnamon brown sugar ribbon, and sour cream for a tender crumb that will not dare dry out on my watch.
Perfect for fall breakfasts, coffee breaks, or gifting, this loaf bakes up fragrant and not too sweet, and it is sturdy enough to toast and finish with a swipe of salted butter.
Ingredients (10 servings)
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Dry Ingredients:
- 2 cups all-purpose flour all-purpose flour 0.55 lb
- 1 tsp baking powder baking powder 0.17 oz
- ½ tsp baking soda baking soda 0.08 oz
- ½ tsp salt salt
- 1½ tsp ground cinnamon ground cinnamon 0.14 oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
Wet Ingredients:
- ½ cup unsalted butter, softened unsalted butter 4 oz
- 1 cup granulated sugar granulated sugar
- 2 large eggs large eggs 2 ct
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ½ cup sour cream sour cream 4 oz
Ingredients Filling & Add-Ins:
- 2 Honeycrisp apples, peeled, chopped Honeycrisp apples 1 lb
- ¼ cup brown sugar brown sugar 1.72 oz
- 1 tsp ground cinnamon ground cinnamon 0.09 oz
How to Make Apple Bread
-
Prep the pan and oven
Heat the oven to 350 F or 175 C.
Line a 9x5 inch loaf pan with a parchment sling and lightly butter the sides.
-
Mix the apple filling
In a bowl, toss the chopped apples with the brown sugar and 1 teaspoon cinnamon until every piece glistens.
Set aside and let the juices start to weep for extra flavor.
-
Cream butter and sugar
In a large bowl, beat the softened butter with the granulated sugar on medium speed until pale and fluffy, about 2 to 3 minutes.
-
Add eggs and vanilla
Beat in the eggs one at a time until smooth, scraping the bowl as needed.
Mix in the vanilla until the batter looks silky.
-
Whisk dry ingredients
In a separate bowl, whisk the flour, baking powder, baking soda, salt, 1 1/2 teaspoons cinnamon, and nutmeg until evenly combined.
-
Bring the batter together
Mix in half the dry ingredients just until a few flour streaks remain.
Stir in the sour cream until smooth, then add the remaining dry mix and beat on low just until combined.
Do not overmix or the loaf gets tough.
-
Fold in and layer
Fold half of the apple mixture into the batter, catching some of the syrup but not all.
Spread half the batter into the pan, scatter with half of the remaining apples, then add the rest of the batter and finish with the last apples and their syrup on top.
Lightly swirl the top with a butter knife for a marbled look.
-
Bake
Bake on the middle rack for 55 to 65 minutes until a tester comes out with a few moist crumbs and the center reads about 200 to 205 F.
Tent loosely with foil if the top browns too fast around the 40 minute mark.
-
Cool and slice
Cool in the pan for 15 minutes, then lift out using the parchment and cool fully on a rack.
Slice with a sharp serrated knife once barely warm for clean slices.
Substitutions
- Sour cream -> full-fat Greek yogurt
- Greek yogurt keeps the crumb tender and tangy while adding a touch more protein, and it bakes up just as moist if you use full-fat.
- Unsalted butter -> neutral oil
- Use 1/2 cup avocado or canola oil for an ultra-moist, slightly denser loaf that stays soft for days, with cleaner apple spice flavor and less buttery richness.
- Honeycrisp apples -> Granny Smith or Pink Lady
- Both hold their shape and keep a bright, tart pop against the sweet crumb, giving you juicy pockets without turning mushy.
Tips
- Weigh your flour for the right crumb
- If you have a scale, use 240 g flour to avoid a dry loaf, and if scooping, fluff the flour, spoon into the cup, and level it.
- Dial in the apple chop
- Aim for a 1/2 inch dice so the fruit softens without collapsing, and blot any excess surface juice so pockets do not get gummy.
- Swirl with restraint
- Two or three quick figure-eight passes give a pretty ripple without muddying the layers or deflating the batter.
- Bake to temperature, not guesswork
- A probe thermometer slipped into the center should read 200 to 205 F, which guarantees a set, tender crumb that will not sink.
- Pan placement matters
- Center rack gives even heat, but if your oven runs hot, set the pan slightly off-center and rotate once at 40 minutes for uniform color.
- Store smart for best texture
- Cool completely, then stash slices in a glass container lined with paper towel at room temp for 2 days or refrigerate up to 5; toast to revive.
Nutrition Facts *
| Energy | 474 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 17 | g |
| Carbohydrates | 73 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my apple bread sink in the middle?
- It was likely underbaked or your leavening was off, so check that your baking powder and soda are fresh and bake until the center hits 200 F and the tester shows only a few moist crumbs.
- My loaf is too dark before the center is done, what now?
- Move the pan to a lower rack and tent it loosely with foil around the 40 minute mark, then continue baking until done by temperature.
- Can I make this as muffins?
- Yes, divide the batter into a lined 12 cup muffin tin, top with the apples, and bake at 350 F for 18 to 22 minutes until the centers spring back.
- How do I prevent a gummy layer around the apples?
- Dice the apples evenly, blot off excess juice, fold only half into the batter, and keep the rest layered on top so their moisture can vent while baking.
- Can I freeze the bread?
- Wrap the cooled loaf or slices tightly, then place in a freezer bag and freeze up to 2 months, and thaw at room temp in the wrapping to keep moisture in.
- Can I add nuts or raisins?
- Fold in up to 3/4 cup toasted chopped walnuts or pecans or 1/2 cup raisins with the apples, and dust raisins with a teaspoon of flour so they do not sink.
Serving Suggestions
This loaf loves a swipe of salted butter or a drizzle of warm honey, and if you are feeling extra, a quick vanilla glaze turns it into breakfast-meets-dessert territory.
Pair a thick slice with sharp cheddar and coffee for a very New York afternoon snack, or toast it and crown with a dollop of yogurt and more cinnamon for a cozy morning win.
More pairings:
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