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
Ingredients
Ingredients (~16 cookies)
- 3 cups all-purpose flour
- 3/4 tsp baking soda
- 1 1/2 cups granulated sugar
- 1 1/2 Tbsp orange zest from 1 large orange
- 1 cup unsalted butter 16 Tbsp, room temperature and sliced
- 3/4 cup packed dark brown sugar
- 1/4 cup + 1 Tbsp white miso paste
- 1 large egg
- 1 1/2 Tbsp soy sauce
- 1 1/2 tsp vanilla
- 1/2 cup black sesame paste
- 1 1/2 Tbsp white sesame seeds
Instructions
- Whisk flour and baking soda in a bowl and set aside.
- Rub orange zest into granulated sugar with your fingers until evenly distributed and lightly colored.
- Beat butter, orange sugar, brown sugar, and miso paste on medium-low for 2-3 minutes until fluffy.
- Scrape down bowl, then add egg, soy sauce, and vanilla. Mix 30 seconds on medium-low.
- Add flour mixture and mix on low until just combined.
- Remove 1/3 of dough to a bowl. Set aside another 1/3 temporarily.
- Dot 4-5 tablespoons black sesame paste over remaining dough in mixer.
- Return the set-aside 1/3 dough on top and dot with remaining sesame paste.
- Mix on low for 2-3 seconds only to create uneven streaks.
- Transfer marbled dough to bowl with plain dough. Chill 3 hours or overnight.
- Preheat oven to 350F and line 2 baking sheets with parchment.
- Scoop alternating portions of plain and marbled dough (about 1 Tbsp plain to 2 Tbsp marbled) to make 80-85g cookies.
- Roll rounded top of each cookie in white sesame seeds.
- Place 4 cookies per pan with space to spread.
- Bake 8 minutes, then lift pan and bang down hard on rack.
- Rotate pan, bake 2 minutes, and bang again.
- Repeat baking 2 minutes and banging two more times for 14 minutes total.
- Cool cookies on pan 15 minutes before transferring to rack.
