Apple Bread
A delightful and moist bread filled with warm spices and sweet apple chunks, perfect for breakfast or dessert during the fall season.
Ingredients
For the bread
- ½ cup brown sugar Light or dark brown sugar can be used.
- 1 ½ teaspoons ground cinnamon
- 2 large eggs eggs, room temperature Make sure these are at room temperature for best results.
- ½ cup granulated sugar
- ½ cup butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour You can substitute part with whole wheat flour for nutrition.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups chopped apples (e.g., Pink Lady, Gala, Honeycrisp) Peeled and chopped, about 2 apples.
Instructions
Preparation
- Preheat the oven to 350°F. Grease and flour an 8 x 5 inch loaf pan or line it with parchment paper. Set aside.
- In a small bowl, whisk together the brown sugar and cinnamon and set aside.
- In a large mixing bowl, whisk the eggs and granulated sugar together until well combined.
- Stir in the melted butter and vanilla extract until smooth.
- Add the all-purpose flour, baking powder, baking soda, and salt. Mix until just combined; the batter will be thick.
- Gently fold in the chopped apples.
Baking
- Pour half of the batter into the prepared loaf pan. Sprinkle about three-quarters of the brown sugar mixture over the batter.
- Carefully spread the remaining batter on top of the brown sugar mixture. Sprinkle the remaining cinnamon sugar over the top and gently swirl it into the batter using a knife or spoon.
- Bake for 35 to 45 minutes, or until the top is golden and a toothpick inserted comes out clean (or with just a few moist crumbs). If the bread is browning too quickly, tent it with foil for the last 10 to 15 minutes.
- Let the bread cool completely before slicing and serving.
Notes
Enjoy plain, with butter, cream cheese, or dusted with powdered sugar. Store wrapped in plastic or foil; lasts at room temperature for 3 days or in the refrigerator for up to a week. Can be frozen for up to 3 months.