Apple Bread is a quick bread made with fresh apples. It's amazingly soft and tender with hints of cozy cinnamon and simply delightful.
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Cooling Time 2 hourshours
Total Time 3 hourshours20 minutesminutes
Servings 10
Ingredients
For the bread
1cup(200g)granulated sugar
½cup(113g)unsalted butter, softened
½cup(120ml)buttermilk, room temperature
2large eggs, room temperature
1teaspoonpure vanilla extract
2cups(260g)all-purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonground cinnamon
½teaspoonsalt
2cups(236g)chopped & peeled apples, about 3 small apples
For the topping
1tablespoongranulated sugar
¼teaspoonground cinnamon
Instructions
Make the bread
Preheat the oven to 350°F. Lightly grease and flour a 9x5-inch loaf pan.
Cream the sugar and butter together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the buttermilk, eggs, and vanilla. Beat on medium-low speed until well combined. The mixture may look curdled, this is okay.
In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together until well combined. Add to the butter mixture and fold with a silicone spatula until no streaks of dry flour are visible. Take care not to over mix. Gently fold in the apples
Transfer the batter to the prepared pan.
Make the topping
Mix the sugar and cinnamon together and sprinkle lightly over the top of the batter.
Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing.
Notes
I used fuji apples. Honey Crisp or Granny Smith apples will also work.
Make ahead tip
Cover and store bread at room temperature for 1 day or in the refrigerator for up to 5 days.
Or you can freeze the bread for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.