Decadent Delicious Apple Bread

We had a few apples from our own tree this year and ended up buying six boxes from a local orchard. There were several varieties including Cosmic Crisp, Gala, Golden Delicious, and Honey Crisp. Our intention was to make fresh pressed apple cider, but it also put the culinary wheels in motion for something we could EAT and drink. I love incorporating fruit with bread and so here we are with apple bread! So moist, so tasty and SO DELICIOUS! You can use a tart apple like a Granny Smith, but I used Gala because it’s medium sweet and crispy! Enjoy this bread for breakfast with coffee or dessert or a quick pick-me-up mid-afternoon!

Apple cake with glaze

Apple Bread  350 degrees  65 min

Ingredients

3-4 apples peeled, cored, and diced about 2 to 2.5 cups

1/2 c. brown sugar

2/3 c. sugar (subbed half coconut sugar and half cane)

1/2 c. butter – room temp

2 eggs room temp

2. t vanilla extract

1/2 c. milk of choice – room temp

1 1/2 c. flour ( I subbed 1/2 c. almond flour 1/2 c. oat flour 1/c. white flour)

2 t. baking powder

1 t. cinnamon

1/2 t. salt

Glaze

1 c. confectioners sugar

2-3 T. milk

Preheat oven to 350. Spray a 9×5 inch loaf pan with oil.

In a bowl, mix apples, cinnamon, and brown sugar. Set aside. In a mixer bowl or with electric beaters, mix sugar and butter until light and fluffy. Add in eggs, vanilla, and milk and mix together. Add in flour, baking powder, and salt slowly until all ingredients are just incorporated. Be sure to scrape the sides of the bowl. Remove the bowl from your mixing stand and fold in the apple sugar mixture reserving about half a cup to pour over the top of the loaf. Pour into the prepared loaf pan and then top with the half cup of remaining apple sugar mixture.

Bake for 65 – 70 minutes. Use a toothpick and insert. It’s done if there is no wet batter sticking to it.

Remove and place the loaf pan on a wire rack.  Whisk together the confectioner’s sugar and milk one tablespoon at a time until you reach the consistency of glaze you want, not too runny. Drizzle over the bread. Let the bread cool for a bit before trying to get it out of the pan. TRUST ME, it will be hard to do, but it may crumble if it’s too hot. Once it’s completely cool, you can remove it from the pan for easier slicing. See how long it lasts. You may end up doubling the recipe next time as I did!

Tracey Bartel

Agent and Crispy Apple Lover