Apple Pie Bread
Soft, moist, and bursting with warm, cozy flavors of apples, cinnamon, and nutmeg. Perfect for breakfast, brunch, or a comforting snack, this bread tastes like apple pie in every slice.
Equipment
- 9x5-inch loaf pan; mixing bowl, whisk, and spatula.
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup plain yogurt or sour cream
- 2 cups peeled cored, and chopped apples (about 2 medium apples)
- Optional: ½ cup chopped walnuts or pecans
- Optional glaze: ½ cup powdered sugar + 1–2 tbsp milk
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Beat softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Mix in yogurt or sour cream until smooth.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Toss chopped apples in 1–2 tablespoons of flour and gently fold into the batter along with optional nuts.
- Pour batter into prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let bread cool for 10–15 minutes before removing from pan. If desired, drizzle with a simple glaze made from powdered sugar and milk.
Notes
• Toss apples in flour to prevent sinking.
• Don’t overmix the batter to keep it light and tender.
• Use ripe, firm apples for optimal sweetness and texture.
• Cool slightly before glazing to prevent runny glaze.
• Don’t overmix the batter to keep it light and tender.
• Use ripe, firm apples for optimal sweetness and texture.
• Cool slightly before glazing to prevent runny glaze.