Apple Bread
Moist apple bread is studded with tender chunks of apple and topped with cinnamon sugar. It's a quick and easy dessert that's perfect for taking advantage of fall's favorite fruit!
Ingredients
Cinnamon Sugar Apples
- 1 ½ cups finely chopped apples (200 grams)
- 2 tablespoons packed light or dark brown sugar (25 grams)
- ½ teaspoon ground cinnamon
Apple Bread
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- ½ cup unsalted butter softened (115 grams)
- ½ cup packed light or dark brown sugar (100 grams)
- ⅓ cup granulated sugar (70 grams)
- 2 large eggs at room temperature
- ½ cup sour cream or plain Greek yogurt (120 grams)
- 1 ½ teaspoons pure vanilla extract
- ½ cup whole milk (120 ml)
Cinnamon Sugar Topping
- 2 tablespoons unsalted butter melted and slightly cooled (30 grams)
- 3 tablespoons granulated sugar (40 grams)
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9x5-inch loaf pan with nonstick cooking spray, line the pan with parchment paper leaving some overhang for easy removal, and set aside.
- To make the cinnamon sugar apples: Combine the chopped apples, brown sugar, and cinnamon in a large mixing bowl and stir until well combined. Set aside.
- To make the apple bread: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, brown sugar, and granulated sugar together for 3 to 4 minutes or until light in color and fluffy.
- Mix in the eggs, one at a time. Stop and scrape down the sides of the bowl, then mix in the sour cream and vanilla extract.
- Mix in the dry ingredients in two additions alternating with the milk, making sure to mix in each addition until just combined.
- The chopped apples will have released a few tablespoons of juice at this point and you don’t want all of this to end up in the batter. Use a slotted spoon to scoop the chopped apples out of the mixing bowl and into the batter, leaving as much juice behind as possible.
- Once all of the chopped apples are added, gently fold them in, making sure not to over mix the batter.
- Pour the batter into the prepared loaf pan and spread it around into one even layer.
- To make the cinnamon sugar topping: Pour the melted butter on top of the bread.
- Combine the cinnamon and sugar in a small mixing bowl and mix until well combined, then pour the cinnamon sugar mixture evenly on top of the melted butter.
- Bake for 60 to 70 minutes or until a toothpick inserted into the center of the bread comes out clean. Tent with foil for the last 20 to 25 minutes of baking time to prevent excess browning on top of the bread.
- Remove from the oven and cool in the pan for 15 minutes, then carefully remove the bread from the pan using the overhang from the parchment paper. Allow to cool completely before slicing and serving.
Video
Notes
Storage Instructions: Bread may be wrapped tightly with plastic wrap or stored in an airtight container at room temperature for up to 4 days.
Freezing Instructions: Bread may be wrapped tightly with plastic wrap and stored in a large freezer bag for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.