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This apple bread is packed with fresh Honeycrisp apples, warm cinnamon, and a hint of nutmeg, making it perfect for cozy mornings or festive brunches. I’m always reminded of the autumn afternoons spent apple picking with my aunt and cousins—coming home with rosy cheeks and turning our orchard haul into aromatic treats just like this one. Bake a loaf for Thanksgiving, Christmas, or any autumn gathering, and watch it disappear from the brunch or breakfast table in no time.
I first made this during a chilly fall morning, and my family loved how the aroma filled the house. Now it’s a seasonal tradition I look forward to every year.
Ingredients
- Two cups of all-purpose flour: essential for the base structure of the bread
- One teaspoon baking powder: a key leavening agent for rise
- Half a teaspoon baking soda: to aid with texture and lightness
- Half a teaspoon salt: to enhance flavor
- One and a half teaspoons ground cinnamon: for warmth and aroma
- Quarter teaspoon ground nutmeg: to add subtle depth
- Half a cup unsalted butter, softened: to create richness
- One cup granulated sugar: providing sweetness and tenderness
- Two large eggs: to bind and enrich the dough
- One teaspoon pure vanilla extract: adds a delicate floral note
- Half a cup sour cream: for moisture and tender crumb
- Two Honeycrisp apples, peeled and chopped: for juicy bursts of fruit
- Quarter cup brown sugar: to caramelize the apples during baking
- One teaspoon ground cinnamon (for the apples): brings extra spice
Instructions
- Prepare the Dry Ingredient Mixture:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until fully combined. This ensures even distribution of the leavening and spices throughout the bread.
- Cream Butter and Sugar:
- In a large mixing bowl, beat the softened unsalted butter with the granulated sugar on mediumhigh speed until the mixture is noticeably pale and fluffy, about 2 to 3 minutes. This step is crucial for creating a tender crumb.
- Incorporate Eggs and Vanilla:
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract. Scrape down the bowl as needed to ensure even mixing.
- Add Sour Cream for Moisture:
- Mix in the sour cream until you have a smooth batter. The acidity of the sour cream will help soften the crumb and amplify flavor.
- Combine Wet and Dry Ingredients:
- Add the dry ingredient mixture to the wet ingredients, mixing gently just until no dry spots remain. Overmixing at this stage could make the bread tough.
- Prepare Apple Filling and Add-Ins:
- In a small bowl, toss the peeled, chopped Honeycrisp apples with brown sugar and cinnamon until evenly coated. This allows the apples to caramelize beautifully during baking.
- Layer and Swirl the Batter:
- Pour half of the batter into a greased loaf pan. Evenly distribute half of the apple mixture over the batter. Top with the remaining batter and apples. Use a butter knife to gently swirl the apples into the batter for a marbled effect.
- Bake Until Golden and Set:
- Bake in a preheated 175 °C oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
My favorite ingredient has to be the Honeycrisp apple because its crisp texture and sweettart flavor give this bread its signature balance. I often think back to the family trips to the orchard that inspired this recipe, where the smell of fresh apples and cinnamon instantly connected us all.
Storage Tips
Store your apple bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. For longer storage, freeze the loaf after it has completely cooled. Slice before freezing for easy thawing of individual portions.
Ingredient Substitutions
Greek yogurt can replace sour cream without sacrificing moisture, adding a slight protein boost. If you cannot find Honeycrisp apples, Granny Smith apples provide a pleasant tartness and texture that stand up well to baking. For a dairy-free option, swap butter for coconut oil, which adds a subtle tropical aroma and keeps the bread moist.
Serving Suggestions
Serve warm with whipped maple butter for a sweet, silky complement. A sharp aged cheddar cheese pairs surprisingly well, providing a savory contrast to the sweet spiced bread. For extra crunch, fold toasted walnuts or pecans into the batter or sprinkle on top before baking.
Slice and serve warm for the best texture and aroma. This apple bread makes a cozy addition to holiday breakfasts and a lovely homemade gift.
Common Recipe Questions
- → Pourquoi mon pain aux pommes s'enfonce-t-il au centre ?
Une cuisson insuffisante ou un mélange excessif peuvent causer un affaissement. Vérifiez la cuisson avec un cure-dent et évitez de trop mélanger une fois la farine incorporée.
- → Comment éviter que le pain soit sec ?
Respectez le temps de cuisson indiqué et utilisez la bonne quantité de crème fraîche et de pommes pour préserver l'humidité.
- → Peut-on préparer ce pain à l'avance ?
Oui, une fois refroidi, enveloppez-le hermétiquement. Il se conserve 2 jours à température ambiante ou peut être congelé jusqu'à 3 mois.
- → Faut-il obligatoirement peler les pommes ?
Le pelage est conseillé pour une texture plus lisse, mais la peau peut être laissée pour un effet plus rustique.
- → Quels substituts pour la crème fraîche ?
Le yaourt grec nature plein gras peut remplacer la crème pour une texture similaire avec un léger goût acidulé.