Apple Bread Recipe

Ingredients

• 2 1/2 cups peeled and diced apples (1/2-inch pieces)
• 1/2 cup dark brown sugar, packed
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 tsp Diamond Crystal kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 2 large eggs, room temperature
• ~10 1/2 tablespoons granulated sugar
• 8 tablespoons (1 stick) unsalted butter
• 2 teaspoons vanilla extract
• 3/4 cup toasted pecans, chopped (optional)

Prepare the Components

Set your oven to 350F. Grease a 9×5 inch loaf pan.

In a bowl, toss the diced apples with the dark brown sugar and 1 teaspoon of cinnamon. Set this aside while you make the batter; the sugar will start to draw moisture from the apples, creating a syrup.

In a small saucepan, melt the stick of butter over medium heat. Continue cooking, swirling the pan occasionally, until the milk solids turn a deep brown and the butter smells nutty, about 5-7 minutes. Remove from heat immediately and let it cool slightly. This step is key for flavor.

Mix the Batter

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and the remaining spices (cinnamon, nutmeg, ginger, allspice).

In a separate bowl, beat the eggs and granulated sugar together until they are pale and slightly thickened. Whisk in the browned butter and vanilla extract until smooth.

Combine and Bake

Pour the wet mixture into the dry ingredients. Use a spatula to stir until just combined. Do not overmix; a few lumps are perfectly fine.

Fold in the apple mixture, including all the liquid that has collected in the bowl. If you’re using them, add the toasted pecans. The batter will be very thick.

Scrape the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes. Check the bread after 30 minutes; if the top is browning too quickly, tent it loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out with a few moist crumbs attached, but no wet batter.

Cool Completely

Let the bread cool in the pan for at least an hour. This is important for the structure to set.

Once cooled, turn it out of the pan. The flavor is even better the next day.

Pin Print

Apple Bread

This is what I bake when I have apples getting soft on the counter. It’s somewhere between bread and cake, loaded with chunks of apple. Browning the butter first adds a nutty depth that makes a huge difference.

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Cooling Time 1 hour hour

Total Time 2 hours hours 25 minutes minutes

Cook Mode(Keep screen awake)

Ingredients

• 2 1/2 cups peeled and diced apples 1/2-inch pieces
• 1/2 cup dark brown sugar packed
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 tsp Diamond Crystal kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 2 large eggs room temperature
• ~10 1/2 tablespoons granulated sugar
• 8 tablespoons unsalted butter 1 stick
• 2 teaspoons vanilla extract
• 3/4 cup toasted pecans optional, chopped

Method

• Preheat oven to 350F. Grease 9×5 inch loaf pan.
• Toss diced apples with dark brown sugar and 1 tsp cinnamon; set aside.
• Brown butter in saucepan over medium heat until nutty, 5-7 minutes. Cool slightly.
• Whisk together flour, baking soda, baking powder, salt, and remaining spices.
• Beat eggs and granulated sugar until pale. Whisk in browned butter and vanilla.
• Fold wet ingredients into dry until just combined.
• Fold in apple mixture with accumulated juices and pecans if using.
• Transfer batter to pan and smooth top.
• Bake 50-60 minutes, tenting with foil after 30 minutes if browning too quickly.
• Cool in pan 1 hour before removing.

Notes

Bread is done when toothpick has moist crumbs but no wet batter.

Favor improves next day.