Go Back

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
Active Time14 minutes
Total Time3 hours 49 minutes
Pin Recipe Print

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.

Notes

Cookies should have golden brown edges. Add 1 minute if needed. Store up to 3 days.