Apple Bread

Cozy, comforting fall spices fuse with a melt-in-your-mouth quick bread. Cinnamon, nutmeg, allspice, and butter join apples for an exquisite flavor experience. And the crunchy streusel topping perfectly complements the soft and moist bread.

Course Bread, Breakfast

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 555kcal

Author Imma

Ingredients

Apple Bread

2 cups (240g) all-purpose flour (save a couple of tablespoons for the apples)
2 teaspoons (8g) baking powder
1 teaspoon (3g) ground cinnamon
¼ teaspoon (1g) nutmeg
½ teaspoon (2g) allspice
½ teaspoon (3g) salt
½ cup (113g) melted butter
½ cup (100g) granulated sugar
½ cup (105g) brown sugar
2 eggs
2 teaspoons (10ml) vanilla extract
½ cup (118ml) whole milk (low-fat milk will work fine)
2 cups (240g) peeled and diced apples

Streusel Crumb Topping

¾ cup (90g) all-purpose flour
⅓ cup (65g) granulated sugar
⅓ cup (70g) firmly packed brown sugar
1 teaspoon (3g) ground cinnamon
¼ teaspoon (1g) freshly grated nutmeg
6 tablespoons (85g) unsalted butter, very cold
½ cup (65g) finely chopped walnuts or pecans (optional)

Instructions

Apple Bread

Preheat the oven to 350℉ (180℃). Grease a 9×5-inch loaf pan with cooking spray, and set it aside.
Lightly whisk the dry ingredients in a small bowl: flour (reserving 2 tablespoons for the apples), baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
Combine the butter, eggs, sugar, and vanilla in a large bowl until smooth.
Gradually sift the dry ingredients into the wet, and mix gently until thoroughly combined.
Pour in the milk and keep mixing until just combined (avoid overmixing).
Toss the diced apples in the reserved flour, and fold them into the batter, scraping down the sides of the bowl as you go.

Streusel Crumb Topping

Mix the flour, pecans or walnuts (optional), spices, brown sugar, and granulated sugar in a small mixing bowl.
Pour half of the batter into the prepared loaf pan. Then sprinkle half the streusel crumbs over it. Pour in the remaining batter and sprinkle the remaining streusel over the top.
Bake the bread for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Leave it in the pan for about 10 minutes before removing it, then turn it out onto a wire rack to cool completely.

Notes

If you don't like chunky apple slices on your bread, you may opt to shred the apples with a grater instead.
Coat the apple slices with flour before adding them to the batter, so they won't sink to the bottom.
Bring the bread ingredients to room temperature (not the streusel) before starting.
Please avoid overmixing. As long as there are no visible white streaks of flour, you're good to go.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition