Apple Bread Recipe
Apple bread isn’t just a modern-day treat; it traces its roots back to early colonial America. Settlers used apples as a staple ingredient in many recipes because they were plentiful and easy to store. Sweet breads, made with fruit, spices, and sometimes nuts, became a way to stretch resources and add variety to meals. Over time, apple bread evolved into a beloved baked good, cherished for its comforting flavors and versatility.
Equipment
- Mixing bowls (2)
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- 9x5-inch loaf pan
- Parchment paper or non-stick spray
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 cups peeled and finely chopped apples (any variety, like Granny Smith or Honeycrisp)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Prepare Your Oven and PanPreheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick spray or line it with parchment paper for easy removal.
- Mix the Dry IngredientsIn a large bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Whisk together and set aside.
- Combine the Wet IngredientsIn another bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk.
- Add the ApplesFold the chopped apples into the wet mixture until evenly distributed.
- Combine Wet and Dry IngredientsGradually add the dry ingredients to the wet mixture. Use a spatula to fold the ingredients together gently—avoid overmixing, as this can make the bread dense. If using nuts, fold them in now.
- Pour into PanPour the batter into your prepared loaf pan, spreading it evenly.
- BakePlace the pan in the oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Check at the 50-minute mark to avoid overbaking.
- Cool and ServeRemove the loaf from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a cooling rack to cool completely. Slice and enjoy!