Description
Think of this as apple pie’s cozy cousin — soft, moist, and bursting with warm cinnamon-spiced apples, perfect for breakfast, dessert, or anytime snacking.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 cups peeled, diced apples (about 2 medium)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Heat Things Up
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper so the bread pops right out later.
- Mix the Dry Stuff
- Grab a medium bowl and whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures everything is evenly distributed before it hits the wet ingredients.
- Creamy, Dreamy Base
- In a large bowl, beat the softened butter, brown sugar, and white sugar until the mixture is pale, fluffy, and slightly creamy — about 3 minutes with an electric mixer.
- Add the Good Stuff
- Beat in the eggs one at a time, then mix in the vanilla and sour cream until everything is smooth and luscious.
- Bring It Together
- Slowly add your dry mixture to the wet ingredients. Stir just until you stop seeing streaks of flour — no need to overmix (unless you’re into tough bread, which you’re not).
- Fold in Apples & Nuts
- Gently fold in the diced apples and nuts, if using. This step is where the magic happens — those apples will bake into little pockets of sweet, juicy goodness.
- Pan & Sprinkle
- Pour the batter into your loaf pan, smoothing out the top. Mix the topping sugar and cinnamon in a small bowl and sprinkle it all over the batter for that signature sweet, crunchy crust.
- Bake & Wait (the Hard Part)
- Bake for 55–65 minutes. Start checking around the 55-minute mark — a toothpick poked into the center should come out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil.
- Cool & Slice
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Notes
- Mix of Apples: Use both sweet and tart apples for layers of flavor.
- No Overmixing: Stop as soon as everything is combined — this keeps the bread soft.
- Make It Ahead: This bread tastes even better the next day as the flavors mingle.
- Storing Your Bread: Keep leftover slices in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature or reheat slices in the microwave for a warm treat.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg