It's almost mid-September and even though it's still pretty hot and humid outside, I'm ready for cooler weather and fall meals. I recently came across this Apple Bread recipe and tried it out today. It's very easy to make. I used a scale to weigh the flour and sugar. I grated the apple because I don't like big pieces of apple in breads or muffins. To make this easier in the future, I just bought an apple corer. I also left out the nutmeg and instead added a bit more cinnamon (1 teaspoon instead of 3/4 teaspoon). I baked my bread for 55 minutes and it was definitely done and perhaps a bit over done, so next time I will set the timer for a little less time. I also missed the note at the bottom about tenting foil over it, so maybe that would have helped.
This is a quick recipe that tastes delicious and is perfect for fall!
Apple Bread
Recipe courtesy “Preppy Kitchen” Blog
Apple Bread is a must-try this apple season! Stir together a simple batter filled with fresh apples and cozy spices, and bake to moist perfection!
1 large apple, peeled and cored (such as Granny Smith or Honeycrisp)
1½ cups all-purpose flour (180g)
½ cup granulated sugar plus more for sprinkling (100g)
½ cup packed light brown sugar (110g)
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon grated nutmeg, optional
2 large eggs, room temperature and beaten
½ cup unsalted butter, melted (113g)
½ cup chopped toasted walnuts or toasted pecans, optional (60g)
Preheat the oven to 350°F. Grease an 8½x4½-inch loaf pan and line with parchment paper, allowing excess to hang over the long sides of the pan.
Peel and core the apple. You can prepare the apple in one of two ways: Grate it, using the largest holes on a cheese grater. Or, chop the apple into small pieces (about ½-inch cubes). Set aside.
In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, salt, and nutmeg. Add the beaten eggs and melted butter to the flour mixture, and stir together with a silicone spatula until just a few dry streaks of flour remain. (The batter will be very thick.)
Add the grated or chopped apple and nuts (if using) to the batter and stir together until evenly combined and all of the flour has been incorporated. Pour into the prepared pan and smooth out the top. Sprinkle with additional granulated sugar, if desired.
Bake for 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Let the bread cool in the pan on a wire rack for 10 minutes. Remove the loaf from the pan and let cool for about 30 minutes more. Slice and serve warm. Any leftovers should be tightly wrapped and refrigerated for up to 5 days.
Notes:
Tent the loaf with aluminum foil during baking if the top of the bread starts to brown too quickly. Check it after 40 minutes and tent it if needed.
Add a glaze! For a sweeter finish, whisk together 1 cup (120g) powdered sugar, 1 tablespoon of melted butter, ¼ teaspoon ground cinnamon, and 1 to 2 tablespoons of lemon juice or water (adding more or less depending on how thick you want the glaze). Drizzle the glaze over the cooled loaf and let it sit for 15 minutes before slicing.
