Apple Bread Recipe

Ingredients

• 2 large Honeycrisp or Granny Smith apples, peeled and diced into 1/2-inch pieces
• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/2 teaspoon Diamond Crystal Kosher Salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

Prepare the Apples and Pan

Preheat your oven to 350F. Grease and flour a 9×5-inch loaf pan.

In a medium bowl, toss the diced apples with the light brown sugar and 1 teaspoon of cinnamon. Set this aside while you make the batter. The sugar will draw moisture out of the apples.

Make the Batter

In a separate bowl, whisk together the flour, baking powder, the remaining 1 teaspoon of cinnamon, ginger, allspice, and salt.

In the bowl of a stand mixer, or in a large bowl with a hand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract.

With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the Apples and Bake

Use a rubber spatula to fold the apple mixture, along with all of the accumulated juices, into the batter. The batter will be very thick.

Scrape the batter into your prepared loaf pan and smooth the top.

Bake for 55-65 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.

If the top of the bread is browning too quickly, you can tent it with foil for the last 15-20 minutes of baking.

Cool Before Slicing

Let the bread cool in the pan on a wire rack for at least 20 minutes before attempting to remove it.

Let it cool completely before slicing. Like most quick breads, the texture is better and it’s easier to slice after it has rested for a few hours.

Apple Bread

This is a dense, moist quick bread that's almost like a cake. The best part is the diced apples that are tossed in sugar and cinnamon first; they release their juices and create little pockets of caramelized apple throughout the loaf.

Prep Time20 minutes mins

Active Time1 hour hr

Cooling Time3 hours hrs

Total Time4 hours hrs 20 minutes mins

Pin Recipe Print

Ingredients

• 2 large Honeycrisp or Granny Smith apples peeled and diced into 1/2-inch pieces
• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/2 teaspoon Diamond Crystal Kosher Salt
• 1/2 cup 1 stick unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs at room temperature
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350F and grease and flour a 9×5-inch loaf pan.
• Toss the diced apples with the light brown sugar and 1 teaspoon of cinnamon in a medium bowl. Set aside.
• Whisk together the flour, baking powder, the remaining cinnamon, ginger, allspice, and the salt in a separate bowl.
• Cream the softened butter and the granulated sugar until light and fluffy, about 3 minutes.
• Beat in the eggs one at a time, then mix in the sour cream and the vanilla extract.
• Add the dry ingredients to the wet ingredients gradually on low speed, mixing until just combined.
• Fold the apple mixture and all the accumulated juices into the batter with a rubber spatula.
• Transfer the batter to the prepared pan and smooth the top.
• Bake for 55-65 minutes until a toothpick comes out clean or with a few moist crumbs.
• Tent with foil during the last 15-20 minutes if the top browns too quickly.
• Cool in the pan on a wire rack for 20 minutes before removing.
• Let cool completely before slicing.

Notes

For best texture and easier slicing, let the bread rest for a few hours before serving.