Apple Bread Recipe

5 stars (1 review)

My apple bread recipe is made with pantry basics, including brown sugar and warm baking spices, with scrumptious little bits of crisp apples studded throughout a tender and moist crumb. Bake up two loaves to enjoy and share now, or keep one in the freezer for whenever you crave a sweet taste of autumn apple-liciousness!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Servings: Slices (2 Loaves)

Calories: 275kcal

Author: Sommer Collier

Ingredients

2 cups diced apple
1-2 teaspoons lemon juice
3 cups all-purpose flour
2 ¼ cups light brown sugar packed
3 tablespoon ground cinnamon
1 tablespoon baking powder
1 teaspoon salt
½ teaspoons ground nutmeg
4 large eggs
1 cup whole milk or 2%
1 cup melted butter or light olive oil
2 teaspoons vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350°F. Set out two 9 x 5 inch bread pans (or 8 x 4 inch). Grease the pans well and set aside.
Set out a medium and large mixing bowl. Pour the lemon juice in the medium mixing bowl. Peel and core the apples, and then dice them into small ¼ inch cubes. Toss that diced apples into the lemon juice to slow the browning. Set aside.
In the large bowl, combine the flour, light brown sugar, cinnamon, baking powder, salt, and nutmeg. Whisk well to eliminate any clumps.
Add the eggs, milk, melted butter, and vanilla extract. Whisk well until smooth. Finally, fold in the diced apples and mix only until the apples are equally distributed.
Scoop the batter equally into the prepared baking pans. Spread the batter out evenly in both pans.
Place in the oven on the center rack. Bake for approximately 50-60 minutes, until a toothpick inserted deep into the center comes out clean. Allow the bread to cool for at least 15 minutes in the pan. Then use a butter knife to loosen the edges and flip the bread out on a cooling rack. You can cut and serve the bread immediately, but it will slice better if you allow it to cool to room temperature.
Once completely cool, wrapping plastic. You can store on the counter for up to 3 days, or in the refrigerator for up to a week. If wrapped well with plastic and then with foil, you can freeze for up to six months.

Video

Notes

Once completely cool, wrap the loaf tightly in plastic cling wrap. You can store on the counter for up to 3 days, or in the refrigerator for up to a week.

If wrapped well with plastic and then with foil, you can even freeze loaves for up to six months! Then thaw it in the refrigerator overnight and rewarm slices in a toaster oven. You can also reheat individual pieces of bread in the microwave, but you should first wrap them first in slightly damp paper towel to keep the bread from drying out.

Nutrition