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.
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 9x5-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.