Apple Bread
1 h 25 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 1 h | 1 h 25 min |
Introduction
This apple bread is soft, buttery, and loaded with pockets of juicy Honeycrisp apples and warm cinnamon-sugar.
It bakes up with a tender crumb and a swirl of spiced apple filling that makes every slice feel cozy.
Serve it warm for an easy weekend breakfast, a fall bake-sale treat, or a simple make-ahead snack with coffee.
Ingredients (10 servings)
Dry Ingredients:
Wet Ingredients:
Ingredients Filling & Add-Ins:
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How to Make Apple Bread
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Prep the pan and oven
Preheat your oven to 350°F, and place a rack in the center position.
Grease a 9x5-inch loaf pan, then line it with a parchment sling for easy removal.
-
Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Set this bowl aside so it is ready when you combine the wet ingredients.
-
Cream the butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about two minutes.
Use a hand mixer or stand mixer on medium speed for this step.
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Add eggs, vanilla, and sour cream
Beat in the eggs one at a time, mixing just until combined after each addition.
Mix in the vanilla extract and sour cream until the batter looks smooth and creamy.
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Combine wet and dry ingredients
Add the dry ingredients to the wet mixture in two additions, mixing on low speed.
Stop mixing when you no longer see dry flour; the batter should be thick but spreadable.
-
Make the apple cinnamon filling
In a small bowl, toss the chopped Honeycrisp apples with the brown sugar and ground cinnamon.
If the apples seem very juicy, pat them dry with a paper towel first.
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Layer the batter and filling
Spread half of the batter into the prepared loaf pan, smoothing it into an even layer.
Spoon the apple mixture evenly over this layer, including any juices from the bowl.
Dollop the remaining batter over the apples, then gently spread to cover without disturbing the filling too much.
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Bake the apple bread
Bake the loaf for 55 to 65 minutes, until a toothpick in the center comes out clean or with moist crumbs.
If the top is browning too quickly, tent the pan loosely with foil during the last 15 minutes.
-
Cool and slice
Let the bread cool in the pan for 10 to 15 minutes on a wire rack.
Lift it out using the parchment, then cool completely before slicing for the cleanest pieces.
Substitutions
- Sour cream -> plain Greek yogurt
- Use full-fat plain Greek yogurt in the same amount as the sour cream. It keeps the crumb moist and adds gentle tang.
- Honeycrisp apples -> Fuji, Gala, or Pink Lady apples
- Any crisp, sweet-tart apples like Fuji, Gala, or Pink Lady hold their shape and flavor during baking. Avoid very soft apples, which can turn mushy and watery in the loaf.
- All-purpose flour -> half all-purpose, half whole-wheat pastry flour
- Swap half of the all-purpose flour for whole-wheat pastry flour to add nutty flavor and extra fiber. The bread will taste slightly heartier but still stay tender and soft.
Tips
- Bring ingredients to room temperature
- Room-temperature butter, eggs, and sour cream blend more smoothly and trap air, which gives the bread a lighter texture.
- Do not overmix the batter
- Once you add the dry ingredients, mix only until the flour disappears, or the loaf can bake up dense and tough.
- Chop the apples evenly
- Aim for small, even chunks about blueberry size, so the apples soften fully and distribute nicely in every slice.
- Use the toothpick test correctly
- Check the center in a few spots; wet batter means more time, but a few moist crumbs mean it is ready.
- Cool before slicing
- Letting the loaf cool fully sets the crumb, so the slices cut cleanly and do not crumble apart.
Nutrition Facts *
| Energy | 397 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 16 | g |
| Carbohydrates | 57 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my apple bread sink in the middle?
- Often the bread is underbaked in the center. Bake until a toothpick near the middle comes out mostly clean with tiny crumbs. Also avoid opening the oven door often, which can lower the temperature and collapse the loaf.
- How can I tell if the bread is done without drying it out?
- Start checking at 55 minutes, and test the center with a toothpick or thin skewer. You want a few moist crumbs, not wet batter and not a completely dry toothpick. If the top is done but the center needs time, tent the pan with foil to prevent overbrowning.
- Can I make this apple bread ahead of time?
- Yes, this bread actually tastes even better the next day as the spices and apple flavor develop. Cool completely, wrap tightly in plastic or foil, and store at room temperature for up to two days. For longer storage, freeze slices in a freezer bag for up to two months.
- Can I turn this recipe into muffins?
- Yes, divide the batter and apple mixture between greased muffin cups, filling each about three quarters full. Bake at 350°F for about 18 to 22 minutes, until the tops spring back and a tester shows moist crumbs.
- What can I add to make the bread more special?
- Fold in a half cup of toasted pecans or walnuts with the apples for crunch and nutty flavor. You can also drizzle the cooled loaf with a simple powdered sugar glaze for a bakery-style look.
Serving Suggestions
This cozy apple bread is wonderful with hot coffee, spiced tea, or a cold glass of milk.
For a dessert twist, serve warm slices with vanilla ice cream and a drizzle of warm salted caramel sauce.
You can also add a sprinkle of coarse sugar on top before baking for extra crunch and sparkle.
More pairings:
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