Description
This moist and flavorful Apple Bread is loaded with cinnamon sugar apples and perfectly spiced with cinnamon, nutmeg, and allspice. A cinnamon sugar topping adds a delightful sweet crunch to each slice. Perfect for breakfast or an afternoon snack, this bread combines tender crumb and juicy apples baked in a simple loaf.
Ingredients
Cinnamon Sugar Apples
- 1 ½ cups finely chopped apples (200 grams)
- 2 tablespoons packed light or dark brown sugar (25 grams)
- ½ teaspoon ground cinnamon
Apple Bread
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- ½ cup unsalted butter softened (115 grams)
- ½ cup packed light or dark brown sugar (100 grams)
- ⅓ cup granulated sugar (70 grams)
- 2 large eggs at room temperature
- ½ cup sour cream or plain Greek yogurt (120 grams)
- 1 ½ teaspoons pure vanilla extract
- ½ cup whole milk (120 ml)
Cinnamon Sugar Topping
- 2 tablespoons unsalted butter melted and slightly cooled (30 grams)
- 3 tablespoons granulated sugar (40 grams)
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Spray a 9×5-inch loaf pan with nonstick cooking spray and line with parchment paper, leaving an overhang for easy removal. Set aside.
- Make Cinnamon Sugar Apples: In a large mixing bowl, combine chopped apples, brown sugar, and cinnamon. Stir until well mixed and set aside, allowing the flavors to meld.
- Mix Dry Ingredients: In another large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with paddle attachment or handheld mixer, beat softened butter, brown sugar, and granulated sugar on medium speed for 3 to 4 minutes until light and fluffy.
- Add Eggs and Wet Ingredients: Add eggs one at a time, mixing thoroughly after each addition. Stop to scrape down bowl sides as needed. Beat in sour cream (or Greek yogurt) and vanilla extract until combined.
- Incorporate Dry Ingredients and Milk: Add the dry ingredients in two batches, alternating with the milk in between, starting and ending with dry ingredients. Mix until just combined after each addition to avoid overmixing.
- Add Apples: With a slotted spoon, transfer the cinnamon sugar apples into the batter, leaving the excess liquid behind. Gently fold the apples into the batter to evenly distribute without overmixing.
- Fill Loaf Pan: Pour batter into the prepared loaf pan and spread evenly.
- Prepare Cinnamon Sugar Topping: Pour melted butter evenly over the batter. In a small bowl, mix together granulated sugar and cinnamon, then sprinkle this mixture evenly over the butter.
- Bake: Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. To prevent excess browning, tent the bread with foil during the last 20 to 25 minutes of baking.
- Cool and Serve: Remove from oven and cool in the pan for 15 minutes. Using the parchment overhang, carefully lift the bread out and cool completely on a wire rack before slicing and serving.
Notes
- Use firm apples like Granny Smith or Honeycrisp for best texture and flavor.
- Be careful not to overmix the batter once dry ingredients are added to avoid a tough bread.
- If sour cream is not available, plain Greek yogurt works perfectly as a substitute.
- Tent with foil towards the end of baking to prevent the topping from burning while allowing the bread to cook through.
- Allow bread to cool fully before slicing to ensure clean slices and best texture.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to 5 days.
