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.
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 9x5 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.