Apple Bread Recipe – Step by Step Guide: Warm spices and apple flavours make this Apple Bread recipe wonderful for fall. This dish is so easy and quick to make, and the smell while it’s in the oven will make you salivate. Its delicate, buttery, moist crumb and crunchy crust make it the perfect breakfast or snack for everyone.
Ingredients
- 1 large apple peeled and cored (such as Granny Smith or Honeycrisp)
- 1½ cups all-purpose flour (180g)
- ½ cup granulated sugar plus more for sprinkling (100g)
- ½ cup packed light brown sugar (110g)
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon grated nutmeg
- 2 large eggs beaten
- ½ cup unsalted butter melted (120ml)
- ½ cup chopped walnuts or pecans optional (60g)
Instructions
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Preheat the oven to 350°F. Grease an 8×4-inch loaf pan and line with parchment paper allowing excess to hang over the sides of the pan.
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Using the largest holes on a cheese grater, grate the apple. Or, chop the apple into small pieces. Set aside.
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In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, salt, and nutmeg. Stir in the eggs and melted butter until fully combined. (Batter will be thick.)
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Stir the apple and nuts (if using) into the batter until evenly combined. Pour into the prepared pan and smooth out the top. Sprinkle with additional granulated sugar, if desired.
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Bake for 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool for about 30 minutes more. Slice and serve warm. Any leftovers should be tightly wrapped and refrigerated for up to 5 days.
Nutrition
- Calories: 295kcal
- Carbohydrates: 39g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 7g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 3g
- Trans Fat: 0.4g |
- Cholesterol: 62mg
- Sodium: 143mg
- Potassium: 102mg
- Fiber: 2g
- Sugar: 23g
- Vitamin A: 351IU
- Vitamin C: 1mg
- Calcium: 35mg
- Iron: 1mg
FAQ
Any leftovers of this easy apple bread recipe should be tightly wrapped and refrigerated for up to 5 days.
You can freeze the entire loaf or slices of bread wrapped in plastic in a freezer-safe container for up to 3 months.
Make sure you use apples that won’t turn soft and mushy when baked. I think the best apples apples for baking are Honeycrisp, Galas, Fuji, and Pink Lady.
You can omit the nuts if you’re not a fan of them.