An amazing Moist Apple Bread topped with cinnamon sugar. Easy to make, sweet, delicious and bursting with chunks of apples and lots of sweet spices in every bite!
This is the best and most delicious apple bread EVER! I really do not exaggerate. First time I made this oh-so delicious apple bread was 3 weeks ago when we were have grape harvest in our vineyard. And there were at least dozen people who tried it and confirmed what I was actually aware of already :), the best moist apple bread! Even a two persons with diabetes tried it when everyone else were talking how good it is!
This bread is so easy to make and the combination of the soft chunks of apples with a bit of crunch from the cinnamon sugar topping is absolutely divine. This is my new go-to recipe for apple bread, and will be making it as long as apples are in season!
WHAT YOU WILL NEED TO MAKE THIS MOIST APPLE BREAD:
- all-purpose flour
- baking powder and baking soda
- cinnamon and nutmeg
- eggs
- softened butter
- applesauce and plain yogurt
- granulated and light brown sugar
- chopped apples
Pretty simple ingredients, aren’t they?
What kind of apples to use?
Pretty much any type will work – Granny Smith, Gala, Fuji, Honeycrisp… I used Gala for this one, because I had two full crates of homegrown Gala apples, since those are a variety of apples that ripe pretty early here.
How to store Moist Apple Bread and how long does it last?
Well, for the second one, how long does it last – pretty simple, if you are like my family, it will be gone within a day, so for me how to store it none of a concern. BUT for the rest of you, store your apple bread wrapped in plastic wrap or in an airtight container at room temperature for 3-4 days. You can also freeze it! Cool the loaf completely, then wrap in foil and place in a large freezer plastic bag. Thaw completely at room temperature when ready to eat!
Happy baking,
Mihaela!
Moist Apple Bread
Ingredients
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 250 grams (2 cups, 8.8 oz) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 120 grams (1/2 cup, 4.2 oz) butter room temperature
- 120 grams (1/2 cup, 4.2 oz) plain yogurt room temperature
- 80 grams (1/3 cup, 2.8 oz) applesauce
- 100 grams (1/2 cup, 3.5 oz) granulated sugar
- 100 grams (1/2 cup, 3.5 oz) brown sugar
- 2 apples (approx 200 grams) peeled and chopped
Instructions
- Preheat oven to 180°C (350°F). Line a 23x13 cm (9x5 inch) loaf pan with baking paper with an overhang on all sides to easily lift the bread out of the pan after baking. Set aside.
- In a small bow mix 1 tablespoon granulated sugar and 1/2 teaspoon cinnamon.
- In a small mixing bowl add the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Whisk to combine.
- In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, mix butter and both of sugars until light and fluffy, 3-4 minutes. Add one egg at a time and whisk until fully incorporated.
- With the mixer in the lowest possible speed, mix in the flour mixture in three additions, alternating with yogurt and applesauce in two additions, beginning and ending with dry ingredients, and scraping down the sides of the bowl occasionally. Do not over mix!
- Using rubber spatula or a wooden spoon gently fold in chopped apples just until combined.
- Pour dough into prepared loaf pan and sprinkle with cinnamon sugar mixture and additional apple slices if desired. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cover loaf pan with aluminum foil (after 40 minutes) if top start to brown to fast.
- Let cool in the pan for 10-15 minutes. Then transfer to a wire rack and let cool completely.
- Store covered at room temperature for 3-4 days.
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