This loaf won’t last long on your table! Rich, sweet, and tangy, it’s the perfect companion for a cup of coffee or tea.
-1 and 1/2 cups peeled & grated Granny Smith or Honeycrisp apples (about 2 medium apples)
-1/3 cup packed brown sugar
-1 and 1/2 teaspoons ground cinnamon
-1 & 3/4 cups all-purpose flour
-1 tsp ground cinnamon
-1/2 tsp ground allspice
-1/2 tsp ground nutmeg
-1 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1/2 cup (1 stick) unsalted butter, softened
-3/4 cup granulated sugar
-2 large eggs, at room temperature
-1/3 cup unsweetened applesauce, at room temperature
-1 teaspoon pure vanilla extract
-1/2 cup whole milk at room temperature
- Adjust oven rack to be at the center of the over and preheat to 350°F. Grease a 9×5 inch loaf pan.
- Apples: Stir the grated apples, brown sugar, and cinnamon together. Set aside.
- Batter: Whisk flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt together in a large bowl. Set aside. Beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the eggs and then beat until just combined. Beat in the applesauce and vanilla extract until just combined. Mixture will look chunky and curdled– this is normal! Pour the dry ingredients into the wet ingredients, turn the mixer on low and slowly pour in the milk. Beat just until combined and do not overmix. Ensure there are no lumps in the bowl. You’ll have about 3 cups of sticky, thick batter.
- Spread about half the batter into the bottom of the prepared loaf pan. Spoon apples and any cinnamon/brown sugar juices leftover in the bowl evenly on top. Pour remaining batter on top.* Using a knife or spoon, swirl the batter down the center of the loaf pan.
- Bake for 60-75 minutes, loosely covering the bread with aluminum foil after thirty minutes to prevent top and sides from getting burnt. Insert a toothpick into the center of the loaf and if it comes out clean, your loaf is done. Remove from the oven and allow the bread to cool completely in the pan.
- Once cooled, cut into slices and enjoy!
- Cover and store bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.
*Optional: Add thin apple slices on top for a beautiful and tasty decoration prior to baking!Back to Resources