Description
This delightful Apple Pie Bread combines the comforting flavors of classic apple pie with the convenience of a quick bread. Moist, spiced, and studded with tender apple pieces, this loaf is perfect for breakfast, snack, or dessert. Its cinnamon-sugar topping adds a sweet, crunchy finish, making each slice a flavorful treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or regular milk)
- 1 cup apples, peeled, cored, and chopped into small pieces
Topping (Optional)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper to prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside for later use.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and ¾ cup granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This aerates the batter and helps create a tender crumb. Then, add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to enhance the flavor.
- Add the Dry Ingredients and Milk: Gradually incorporate the dry ingredient mixture into the butter mixture, alternating with the buttermilk (starting and ending with the dry ingredients). Mix gently until just combined to avoid overmixing. Finally, fold in the chopped apples carefully to ensure even distribution without breaking them down.
- Pour into the Pan: Transfer the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula for uniform baking.
- Make the Topping (Optional): In a small bowl, mix together 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the top of the batter to add a sweet and crunchy crust.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached. If the bread starts to brown too quickly, cover it loosely with aluminum foil during the final 10 minutes of baking to prevent over-browning.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Serve as is or with butter or cream cheese for extra indulgence.
Notes
- Using buttermilk adds tenderness and a slight tang; regular milk can be substituted if needed.
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Don’t overmix the batter once dry ingredients are added to avoid a dense texture.
- The cinnamon-sugar topping is optional but adds a delightful crunch and extra sweetness.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can also be frozen—wrap tightly and freeze for up to 3 months.
