APPLE BREAD RECIPE – Expert Guide

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APPLE BREAD RECIPE - Expert Guide

APPLE BREAD RECIPE – Expert Guide: Warm spices and apple tastes make this Apple Bread recipe wonderful for fall. This dish is so easy and quick to make, and the smell while it’s in the oven will make you salivate. Its delicate, buttery, moist crumb and crunchy crust make it the perfect breakfast or snack for everyone.

Table of Contents

APPLE BREAD RECIPE – Expert Guide




Equipment

  • 8×4″ Loaf pan
  • Parchment paper
  • Cheese grater (optional)
  • mixing bowl
  • Wire cooling rack
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Ingredients

    • 1 large apple peeled and cored (such as Granny Smith or Honeycrisp)
    • 1½ cups all-purpose flour (180g)




    • ½ cup granulated sugar plus more for sprinkling (100g)
    • ½ cup packed light brown sugar (110g)
    • ¾ teaspoon ground cinnamon




    • ½ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • ¼ teaspoon grated nutmeg
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  • 2 large eggs beaten
  • ½ cup unsalted butter melted (120ml)
  • ½ cup chopped walnuts or pecans optional (60g)

Instructions




  • Preheat the oven to 350°F. Grease an 8×4-inch loaf pan and line with parchment paper allowing excess to hang over the sides of the pan.
  • Using the largest holes on a cheese grater, grate the apple. Or, chop the apple into small pieces. Set aside.
  • In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, salt, and nutmeg. Stir in the eggs and melted butter until fully combined. (Batter will be thick.)
  • Stir the apple and nuts (if using) into the batter until evenly combined. Pour into the prepared pan and smooth out the top. Sprinkle with additional granulated sugar, if desired.
  • Bake for 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool for about 30 minutes more. Slice and serve warm. Any leftovers should be tightly wrapped and refrigerated for up to 5 days.

 

Notes

    • Avoid over mixing the batter, as it’ll make the apple bread tough and chewy. I don’t recommend using a mixer to combine the batter. A spatula is all you need.
    • Use a scale to measure your flour. This will yield the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy loaf.




  • The eggs should be at room temperature. Room temperature eggs incorporate evenly and quickly so you do not overmix the batter. If you forgot to bring the eggs out, put the cold eggs in a large bowl and cover them with warm tap water for 5 minutes.
  • Make sure to line the loaf pan with parchment paper. The parchment paper helps prevent the bread from sticking, making it easier to lift the loaf out of the pan.
  • Different loaf pans conduct heat differently. I do not suggest swapping for a ceramic or glass pan. If you do, you’ll have to keep an eye on the loaf and adjust the cooking time.
  • Do not try to remove the apple bread from the loaf pan too early. Allowing the loaf to cool in the pan will allow it to set up. The bread also will crumble if you slice into it too early.

Nutrition

    • Calories: 295 kcal
    • Carbohydrates: 39g
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    • Protein: 4g
    • Fat: 14g
    • Saturated Fat: 7g
    • Polyunsaturated Fat: 3g
    • Monounsaturated Fat: 3g
    • Trans Fat: 0.4g
    • Cholesterol: 62 mg
    • Sodium: 143 mg
    • Potassium: 102 mg
    • Fiber: 2g
    • Sugar: 23g
      Vitamin A: 351 IU
    • Vitamin C: 1 mg
    • Calcium: 35 mg 




  • Iron: 1 mg

FAQ

1) How do I store leftover bread?

Any leftovers of this easy apple bread recipe should be tightly wrapped and refrigerated for up to 5 days.

2) Can I freeze this recipe?

You can freeze the entire loaf or slices of bread wrapped in plastic in a freezer-safe container for up to 3 months.

3) What are the best baking apples to use for baking bread?

Make sure you use apples that won’t turn soft and mushy when baked. I think the best apples apples for baking are Honeycrisp, Galas, Fuji, and Pink Lady.

4) Can I omit the nuts?

You can omit the nuts if you’re not a fan of them.

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2 thoughts on “APPLE BREAD RECIPE – Expert Guide”

  1. Hi Ellie in Florida.I have a rather LG. Bread pan. Can I double the recipe? Also can I use delicious apples?
    Thank you and, be blessed. Happy New ! Year 🎉

    Reply

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