Applebread – Melt-in-your-mouth crusty bread melds with sweet and soothing autumnal spices to tantalize your taste buds. Cinnamon, nutmeg, allspice and butter join the apples for an exquisite flavor experience. And the crunchy streusel topping perfectly complements the wonderfully soft and moist bread.
When I was little, my aunt had an apple tree and we loved visiting the apple tree and picking the fresh ones. What a blessing! And my aunt was the best baker I know, so of course we made all sorts of delicious apple desserts.
Applebread is one of her favorites because it can be eaten for breakfast. Yes Yes! Imagine my joy as a child. Light, tasty and nourishing, it will keep you energized for the whole day. If your kid isn’t a breakfast person, this simple quick bread is sure to change their minds.😉
What makes Apple Cinnamon Quick Bread so special?
Applebread is kind of a shortcut to apple pie, but it’s the bread version because it has all the flavors of apple pie minus the crust. And instead of spending time thickening the apple pie filling, he dices those apples and mixes them into the dough, all in his one bowl, quick and easy. 😉
recipe ingredients
- dry ingredients – Flour and baking powder give the bread its rich, airy texture. Paleo or gluten-free flour can be used if that’s your preference.
- sugar and spices – And everything is great! The sweetness and pleasant flavors of nutmeg, cinnamon and allspice are just amazing.
- wet ingredients – Milk, butter, and eggs keep the applebread moist and add a rich, creamy flavor.
- Apple – Firm apples such as Granny Smith, Pink Lady, Honeycrisp, and Gala are best because they hold their shape when baked.
- Streusel with crumb topping – A generous amount of butter, flour, sugar, and spices make an ideal topping for applebread. You can also add walnuts, pecans, or almonds for even greater satisfaction.
how to make apple bread
make batter
- dry ingredients – Whisk all the dry ingredients of flour, baking powder, cinnamon, nutmeg, allspice and salt in a small bowl. set aside. (Photo 1-2)
- wet ingredients – In a large bowl, beat butter, eggs, sugar and vanilla until smooth. set aside. (Photos 3-4)
- Combining wet and dry mixtures – Gradually add dry ingredients to wet ingredients until thoroughly mixed. Add milk and keep mixing. (Photos 5-8)
assemble and bake
- add apple – Peel and dice apples. Add them to the batter and scrape down the sides. (Photos 9-13)
- put half the dough – Spoon half of the dough into the pan. (Photo 17)
- Streusel with crumb topping – Combine flour, pecans or walnuts (optional), salt, spices, brown sugar and granulated sugar in a small mixing bowl.
- layer with streusel – Sprinkle half of the streusel on the first half of the dough. Add the rest of the batter and sprinkle the remaining streusel on top. (Photo 18)
- bake for 55 to 60 minutes or until clean with a toothpick inserted in the center.
- cool – Let the applebread sit in the skillet for about 10 minutes before removing, then turn onto a wire rack to cool completely.
recipe variations
- cheesecake surprise – Level up this amazing applebread at the Cheesecake Center for a fun surprise. Yes Yes! Easy to make with cream cheese, eggs and sugar. 😉
- MORE TEXTURES AND FLAVORS – Go nuts with nutty applebread stuffed with your favorite nuts like cashews, almonds, pecans, and walnuts. If you’re lucky, why not combine both? 😉
- cheeky sweet – You can also drizzle with vanilla glaze. caramel sauceAlso rum grass Instead of streuselcrumb for a more luscious flavor option.
- boozy bread dessert – Add a touch of spiced rum or bourbon whiskey for a more sophisticated finish. Hmmm!
- muffin – With the same batter, bake in muffin tins for 12 minutes, and you can enjoy applebread in the form you have on hand.
tips and tricks
- If you don’t want a thick apple on your bread, you can also finely chop the apples with a grater.
- Dust the apples with flour so they don’t sink to the bottom before adding them to the dough. You can sprinkle the flour with cinnamon and sugar to deepen the flavor.
- Bring ingredients to room temperature (except streusel) before making the dough.
- Do not overmix. It’s OK when you can’t see the white streaks of flour anymore. Small chunks are fine.
Preparation and storage method
To make ahead, simply bake the applebread according to the instructions. The next day is even better.
it stays fresh 3 days at room temperature a 1 week in the refrigeratorAlso 3 months in the freezer.
Enjoy chilled, at room temperature, toasted, or reheated in the oven at 177°C for 5-10 minutes. If frozen, thaw overnight in the refrigerator.
Frequently Asked Questions
Firmer apples such as Granny Smith, Jonathan, Honeycrisp, Braeburn, and Pink Lady are great for making apple bread. It can withstand high temperatures without becoming mushy, keeping its texture and flavor intact.
If the oven temperature drops too quickly before the bread is fully baked, the bread may fall. So don’t open the oven door too soon. Another reason could be that your flour to baking powder ratio is off or your baking powder has expired. If it is not baked enough, the bread may fall off.
Overmixing the dough, not using enough flour, the oven temperature being too low, or the baking powder being expired will result in a thick applebread. Baking is more art than science. If the dough is a little runny, try adding a tablespoon of flour.
What to Accompany Old-Fashioned Applebread
What’s a snack or dessert without a refreshing drink? Below are my snack suggestions for more applebread enjoyment.
- Southern sweet tea
- ginger tea
- pumpkin spice latte
- sorrel drink
- chai tea latte
Autumn desserts you want to taste more
- cinnamon apple cake
- pumpkin cake
- apple cobbler
- sweet potato pie
- cinnamon raisin bread
Conclusion
With the holidays just around the corner, this delicious-looking apple loaf is the perfect treat or giveaway for your loved ones. Want more great bread recipes? Then listen to my newsletter for recipe ideas for your next holiday.❤️
see how to make
apple bread
Cozy and pleasant autumnal spices merge with a quick, melt-in-your-mouth bread that tempts the taste buds. Cinnamon, nutmeg, allspice and butter join the apples for an exquisite flavor experience. And the crunchy streusel topping perfectly complements the wonderfully soft and moist bread.
Preparation: 15 minutes
cooking: 55 minutes
total: 1 time Ten minutes
American
instructions
apple bread
-
Preheat oven to 350°F/177°C. Grease a 9-by-5-inch loaf pan with cooking spray. set aside.
-
In a small bowl, whisk all dry ingredients: flour, baking powder, cinnamon, nutmeg, allspice, and salt. set aside.
-
In a large bowl, beat butter, eggs, sugar and vanilla until smooth. set aside.
-
Gradually add dry ingredients to wet ingredients until thoroughly mixed. Add milk and keep mixing.
-
Peel and dice the apples and add them to the dough. Scrape down sides of bowl.
-
Spoon half of the dough into the prepared bread pan.
Streusel with crumb topping
-
Combine flour, pecans or walnuts (optional), spices, brown sugar, and granulated sugar in a small mixing bowl.
-
Sprinkle half of the streusel crumbs over the first half of the batter. Add remaining batter and sprinkle remaining streusel on top.
-
Bake for 55-60 minutes or until a toothpick sticks through the center.
-
Let the applebread sit in the skillet for about 10 minutes before removing, then remove to a wire rack to cool completely.
Tips and notes:
- If you don’t want a thick apple on your bread, you can also finely chop the apples with a grater.
- Dust the apples with flour so they don’t sink to the bottom before adding them to the dough. You can sprinkle the flour with cinnamon and sugar to deepen the flavor.
- Bring ingredients to room temperature (except streusel) before making the dough.
- Do not overmix. It’s OK when you can’t see the white streaks of flour anymore. Small chunks are fine.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 100g| | calorie: 436kcal (twenty two%)| | carbohydrate: 66g (twenty two%)| | protein: Fiveg (Ten%)| | thick: 17g (26%)| | saturated fat: 11g (69%)| | Polyunsaturated fat: 1g| | Monounsaturated fat: Fiveg| | Trans fat: 1g| | cholesterol: 76mg (twenty five%)| | sodium: 143mg (6%)| | potassium: 209mg (6%)| | fiber: 2g (8%)| | sugar: 38g (42%)| | Vitamin A: 580IU (12%)| | Vitamin C: 1mg (1%)| | calcium: 86mg (9%)| | iron: 2mg (11%)
reader interaction
This site uses Akismet to reduce spam. See how comment data is handled.
