Description
This Apple Pie Bread is a delightful twist on classic apple pie flavors, baked into a moist and tender bread perfect for breakfast, snack, or dessert. Infused with warm cinnamon and nutmeg spices and loaded with fresh chopped apples, this easy-to-make recipe features a soft crumb and an optional cinnamon sugar topping for an extra touch of sweetness and crunch.
Ingredients
Scale
Bread 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
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup apples, peeled, cored, and chopped into small pieces
- ½ cup buttermilk (or regular milk)
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 all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set this mixture aside for later use.
- Cream the Butter and Sugar: In a large bowl, beat the softened unsalted butter and ¾ cup granulated sugar together until the mixture becomes light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract to add depth to the flavor.
- Add the Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk starting and ending with the dry ingredients. Mix gently and avoid overmixing to keep the bread tender. Fold in the chopped apples carefully to distribute them evenly without breaking them down.
- Pour into the Pan: Pour the prepared batter into the greased loaf pan and smooth the surface with a spatula for even baking.
- Make the Topping (Optional): In a small bowl, combine 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon. Sprinkle this mixture evenly over the top of the batter to create a sweet and slightly crunchy topping.
- Bake the Bread: Bake the bread in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the bread begins to brown too quickly, cover it loosely with aluminum foil for the last 10 minutes to prevent over-browning.
- Cool and Serve: Allow the baked bread to cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing. Serve as desired for breakfast, snack, or dessert.
Notes
- Using buttermilk gives a tender crumb and slight tang but regular milk can be substituted.
- Make sure the butter is softened to room temperature for easier creaming.
- Do not overmix the batter once the dry ingredients are added to keep the bread moist.
- The cinnamon sugar topping is optional but adds a nice crunch and extra flavor.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- For a nuttier variation, add ½ cup chopped walnuts or pecans with the apples.
