Apple Bread Recipe – Delicious Recipe Ever : There are lots of apples scattered throughout each piece of this cake-like, buttery, moist apple cinnamon bread. An key step is tossing the juicy apples in a mixture of brown sugar and cinnamon before arranging and twirling them in the loaf pan.
This method of assembly keeps the dough light and adds pockets of sweet cinnamon swirl to the loaf. You actually don’t need frosting or a crumb topping because the brown sugared apples add so much flavor. Nevertheless, I suggest the brown sugar icing from these pumpkin donuts and the crumb topping from peach bread, or even a salted caramel drizzle, if you want to try either.
Apple Bread Recipe – Delicious Recipe Ever
Ingredients
- 1 and 1/2 cups (180g) peeled & chopped apples (1/2 inch chunks; you need about 2 medium apples)
- 1/3 cup (67g) packed light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon
Batter
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature
Instructions
Batter: Whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the eggs and then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the applesauce and vanilla extract on medium speed until combined. Mixture will look chunky and curdled—this is normal and expected. Pour the dry ingredients into the wet ingredients, turn the mixer on low speed and with the mixer running, slowly pour in the milk. Beat just until combined and do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be sticky and slightly thick. You’ll have about 3 cups of batter.
Half of the batter should be poured and distributed into the bottom of the loaf pan. Evenly distribute the apples and any remaining cinnamon/brown sugar juices in the bowl on top. Using a spatula to remove any leftover batter, pour and spread the remaining batter on top. Swirl the batter with a knife down the middle of the loaf pan.
To help keep the top and edges of the bread from becoming overly brown, gently cover the loaf with aluminum foil around the 30-minute mark and bake for 60 to 75 minutes. Since this is a big, hefty loaf, it’s okay if it takes longer to bake. When the bread is done, a toothpick put into the center will come out clean. Start examining at sixty minutes. Mine takes 70 minutes. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Slice and serve after the cake has cooled down or almost cooled. (If you attempt to slice warm bread, it crumbles.)
Bread can be covered and kept for up to two days at room temperature or for up to one week in the refrigerator.
Notes
Storage Guidelines: Keep baked and cooled loaf in the freezer for up to three months. Place in the fridge to thaw overnight. Before serving, if preferred, bring to room temperature. For additional information on freezing quick breads, refer to my Make-Ahead Baking post.
Unique Resources (affiliate links): Apple peeler, 9-by-5-inch loaf pan, glass mixing bowls, whisk, handheld or stand electric mixer, and cooling rack
Apples: You only need to use one or two apples for this apple cinnamon bread, so you can use sweet or sour apples. Avert mushy, soft apples. Granny Smith is my go-to fruit for baking because of its superior flavor and texture. I also adore Honeycrisp, Fuji, and Pink Lady sweet apples in this bread.
