Easy Apple Bread
User Reviews
5
Easy Apple Bread
Description
This apple bread uses all-purpose flour combined with baking powder, cinnamon, and salt for the base, mixed with sugars, eggs, avocado oil, buttermilk, vanilla, and optional apple brandy. Finely diced Granny Smith apples and toasted pecans provide texture and fruity-nutty flavor. The batter is layered in a loaf pan with cinnamon brown sugar sprinkled between layers and on top to add sweetness and texture variation.
Baking at 350°F yields a golden loaf with a moist interior textured by apple chunks and crunchy pecans. The interplay of cinnamon and brown sugar enhances its sweetness without overpowering the apple. The bread slices well and is suitable for serving plain or with toppings like butter or whipped cream.
The recipe includes detailed storage and reheating instructions, recommending cooling completely before wrapping for refrigeration or freezing. Reheating can be done in the oven wrapped in foil or briefly microwaving individual slices. Toasting slices enhances texture and flavor.
Ingredients
- 203 g all-purpose flour 1-½ cups, spooned into measuring cup and leveled-off
- 3 teaspoons ground cinnamon Saigon
- 2 egg room temperature, large
- 100 g granulated sugar ½ cup
- 100 g light brown sugar packed and leveled off
- ½ cup avocado oil 1 stick) unsalted butter, melted and slightly cooled, or ½ cup
- ½ cup buttermilk or whole milk
- 2 teaspoons vanilla extract pure
- 1 teaspoon apple brandy , optional
- ¼ teaspoon kosher salt
- 2 teaspoons baking powder
- 1 cup peeled , cored, and finely diced Granny Smith apples, from 1 apple
- 50 g pecans ½ cup, toasted, chopped
Instructions
- Preheat the oven to 350 °F and set an oven rack in the middle position. Line with parchment paper a 9-inch loaf pan or spray it with nonstick cooking spray. Set aside.
- Mix the light brown sugar, toasted pecans, and cinnamon until evenly combined in a small bowl. Set aside. In a medium bowl, sift together the flour and baking powder. Set aside.
- In a medium bowl, whisk together the sugars, salt eggs, apple brandy, and vanilla until combined. Next, add the avocado oil followed by the buttermilk and pure vanilla extract, and whisk until just evenly combined. Gradually add the flour mixture to the batter and whisk until just combined, do not overmix!. Finally, add the apples to the batter and fold with a rubber spatula until evenly incorporated.
- Spoon about ⅔ of the batter into the prepared pan. Sprinkle about ⅔ of the brown sugar-cinnamon mixture on top of the batter. Spoon the remaining batter over the top, followed by the remaining brown sugar-cinnamon mixture. Using a butter knife, swirl the layers by making a zig-zag motion through the batter once in each direction (don't overdo it!). Tap the pan on the counter a few times to settle and even out the batter.
- Bake the Apple Bread for about 50 minutes or until the bread is golden brown and a cake tester or toothpick inserted into the center comes out clean. Let cool in the pan on a cooling rack until cool enough to handle. Invert the bread out of the pan, and serve warm or at room temperature. Enjoy!
Notes
- Cool bread completely before wrapping tightly to store; keeps 2 days at room temperature, up to a week refrigerated, or freeze tightly wrapped for 3 months.
- Reheat wrapped in foil at 350°F oven for 10-15 minutes or microwave slices for 10-15 seconds; toasting is also an option.
- Can be made ahead and stored similarly for convenient serving later.
User Reviews
Overall Rating
5
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