Apple bread recipe

This cinnamon-sugar-topped apple bread has delicate apple pieces. Take advantage of fall's favorite fruit with this quick and easy dessert!

– 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)


Heat the oven to 350°F (180°C). Spray a 9x5-inch loaf pan with nonstick cooking spray, line with parchment paper, leaving an overhang for easy removal, and put aside. 


Stir diced apples, brown sugar, and cinnamon in a large bowl to make cinnamon sugar apples. Set aside.


Mix flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a large basin to create apple bread. Set aside.


Cream the butter, brown sugar, and granulated sugar for 3–4 minutes in a stand mixer with the paddle attachment or a large basin with a handheld mixer until light and fluffy.


Stir in eggs one at a time. Stop and scrape the bowl, then add the sour cream and vanilla. Add the dry ingredients twice, alternating with the milk, mixing until just mixed.


The chopped apples will have leaked a few tablespoons of juice, which you don't want in the batter. Scoop chopped apples from the mixing bowl into the batter with a slotted spoon, reserving as much juice as possible.


Melt butter and pour it on the bread to produce the cinnamon sugar coating. Mix the cinnamon and sugar in a small bowl until thoroughly blended, then pour it evenly over the melted butter.


Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

Pumpkin ice cream recipe