Description
This Easy Apple Bread is the quintessence of fall baking, packing the comforting flavors of an apple pie into a moist, sliceable loaf. Loaded with fresh apples, warm cinnamon, and nutmeg, it fills your kitchen with an irresistible aroma while it bakes. With a tender, buttery crumb and a sweet, crunchy sugar crust, this quick bread is perfect for a cozy breakfast or an afternoon snack with coffee.
Ingredients
- 1 large apple (Granny Smith or Honeycrisp), peeled, cored, and grated or chopped
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (100g) granulated sugar (plus extra for sprinkling)
- 1/2 cup (110g) packed light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon grated nutmeg
- 2 large eggs, beaten and at room temperature
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup (60g) chopped toasted walnuts or pecans (optional)
Instructions
Prep
Preheat the oven to 350°F (175°C). Grease an 8½x4½-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides to act as handles.
Prepare the Apple
Peel and core the apple. You can either grate it using the large holes of a cheese grater (for moisture) or chop it into ½-inch cubes (for distinct fruit pockets). Set aside.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, salt, and nutmeg.
Add Wet Ingredients
Pour the beaten eggs and melted butter into the flour mixture. Stir with a sturdy silicone spatula until just a few dry streaks remain. Note: The batter will be extremely thick, resembling stiff cookie dough. This is normal!
Fold in Mix-ins
Add the prepared apple and the toasted nuts (if using). Stir until the apples are evenly distributed and all the flour is incorporated. The moisture from the apples will eventually loosen the batter slightly as it bakes.
Bake
Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle generously with extra granulated sugar for a crunchy crust. Bake for 55 to 65 minutes, or until a wooden toothpick inserted into the center comes out clean (moist crumbs are fine, wet batter is not).
Cool
Let the bread cool in the pan for 10 minutes. Use the parchment paper handles to lift the loaf out onto a wire rack. Let it cool for at least 30 minutes before slicing.
Notes
The Batter Texture: Do not add liquid if the batter seems too thick. It is designed to be dense. The apples release juice during baking which steams the bread from the inside, creating a perfectly moist crumb.
Grate vs. Chop: Grating the apple results in a more uniform, moist texture where the fruit melts into the bread. Chopping yields distinct, soft bites of apple. Both methods work perfectly.
Toasting Nuts: If including walnuts or pecans, toast them in a dry pan for 3-5 minutes before adding them. This releases their oils and keeps them crunchy within the soft bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: easy apple bread, apple cinnamon loaf, fall baking recipes, quick bread recipe, moist apple cake, breakfast bread, granny smith recipes