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Apple Bread
This soft, buttery Apple Bread is packed with cinnamon-coated apples and finished with a cinnamon-sugar topping.
Ingredients
For the Apple Bread
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder, aluminum-free
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 1/2 tsp ground cinnamon, divided
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar, plus 1 Tbsp for the topping
- 8 Tbsp unsalted butter, softened to room temperature (soft enough to dent, not melted)
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup sour cream, or plain Greek yogurt*, at room temperature
- 1/4 cup whole milk, at room temperature
- 2 cups peeled apples, diced into 1/4-inch pieces
Instructions
- Prep the pan and topping: Preheat the oven to 350˚F with a rack in the lower-middle position. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides to use as handles for lifting the loaf out. In a small bowl, stir together 1 Tbsp sugar and 1/2 tsp cinnamon and set aside.
- Prepare the apples: Peel, core, and dice the apples into 1/4-inch pieces (an apple peeler makes this go quickly). Measure 2 cups (220g), then toss with 1/2 tsp cinnamon until evenly coated.
- Mix the dry ingredients: In a medium bowl, whisk together 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and the remaining 1 1/2 tsp cinnamon. Set aside.
- Cream and add the wet ingredients: In a large bowl, using a hand mixer or stand mixer, beat the softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar on high speed for 2-3 minutes, until lighter and creamy. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla, sour cream, and milk, and beat on medium speed until combined. The mixture may look slightly curdled, which is normal.
- Add the dry ingredients: Add the flour mixture in three additions, mixing on low speed just until no dry flour remains, then stop. Do not overmix or you'll end up with a dense loaf.
- Add the apples: Gently fold in the cinnamon-coated apples with a spatula just until incorporated. The batter will be thick. Spread the batter evenly in the prepared loaf pan and smooth the top. Sprinkle all of the cinnamon sugar over the top.
- Bake: Bake at 350˚F for 55-65 minutes. A wooden skewer inserted into the center should come out without wet batter, or until it reaches 200-205˚F on an instant-read thermometer, avoiding apple pieces. Let the bread cool in the pan for 15-20 minutes, then lift it onto a wire rack. Cool for at least 1 hour before slicing.*
Notes
Apples: Granny Smith is my favorite. Honeycrisp and Pink Lady are good substitutes. Dice into 1/4-inch pieces so they stay spread through the loaf.
Sour cream: Full-fat sour cream keeps the crumb tender. Plain Greek yogurt can be used instead.
*Cool before slicing: Don't slice into a hot loaf. The inside is still setting, and cutting too soon can make the loaf seem gummy.
Storage: This loaf keeps really well. Cool completely, then cover and store at room temperature up to 2 days, or refrigerate up to 5 days. Freeze slices in a freezer bag up to 3 months. Thaw at room temperature. To reheat, warm a slice in the microwave or a 300˚F oven until just heated through.
Nutrition Facts
Apple Bread
Amount per Serving
Calories
290
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
69
mg
23
%
Sodium
197
mg
9
%
Potassium
172
mg
5
%
Carbohydrates
40
g
13
%
Fiber
2
g
8
%
Sugar
19
g
21
%
Protein
5
g
10
%
Vitamin A
431
IU
9
%
Vitamin C
1
mg
1
%
Calcium
73
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.