Description
This best apple bread recipe combines tender chopped apples with cinnamon-spiced sweetness in a moist, buttery bread perfect for breakfast or snack time. Featuring a crunchy cinnamon sugar topping and a soft crumb, this delightful apple bread is easy to prepare and bakes to golden perfection, making it an irresistible homemade treat.
Ingredients
Scale
Apples and Topping
- ¼ cup (50 g) granulated sugar
- 2 teaspoons ground cinnamon
- 2 Tablespoons butter, melted (salted or unsalted)
Apple Bread
- 1 ½ cups (215 g) finely chopped apples, peeled & cored (about 2 apples)
- 2 ⅓ cups (290 g) all-purpose flour
- ½ cup (100 g) light brown sugar, firmly packed
- ¼ cup (50 g) granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ cup (113 g) unsalted butter, melted
- ¾ cup (170 g) sour cream
- ¼ cup (60 ml) whole milk
- 2 large eggs, lightly beaten
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×5-inch bread pan with parchment paper for easy removal or lightly spray it with baking spray.
- Prepare Cinnamon Sugar Topping and Apples: In a small bowl, whisk together the granulated sugar and cinnamon for the topping. Pour the finely chopped apples into another bowl and sprinkle 1 ½ tablespoons of the cinnamon sugar mixture over them, stirring to coat evenly. Set both aside. Keep the remaining cinnamon sugar and 2 tablespoons of melted butter ready for later.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, remaining granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl or large measuring cup, whisk together the melted butter, sour cream, whole milk, lightly beaten eggs, and vanilla extract until smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold with a wooden spoon or spatula until mostly combined without over-mixing.
- Add Apples: Fold the cinnamon-coated apples into the batter gently until everything is evenly combined but be careful not to over-mix to keep the bread tender.
- Fill Bread Pan: Pour the batter into the prepared bread pan, smoothing the top with a spatula for an even surface.
- Add Topping and Butter: Melt 2 tablespoons of butter and drizzle it evenly over the top of the batter. Then sprinkle the remaining cinnamon sugar mixture on top to create a sweet, crunchy crust.
- Bake: Place the bread pan on a foil or parchment-lined baking sheet to catch any drips and transfer to the center rack of your preheated oven. Bake for 65 to 70 minutes or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Allow the bread to cool in the pan for at least one hour before carefully lifting it out using the parchment paper sling and transferring it to a cooling rack. Slice and enjoy warm or at room temperature!
Notes
- Apples: Use firm and tart to semi-tart apples like Granny Smith or Gala for the best texture and flavor balance.
- Storage: Wrap the apple bread tightly or place it in an airtight container. It will stay fresh at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of bread)
- Calories: 352
- Sugar: 24g
- Sodium: 352mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 74mg
