Cinnamon Apple Bread
A tender apple loaf with warm spices, sour cream, and a crisp cinnamon sugar crust, baked in a 9x5 pan.
Equipment
- 9x5 inch loaf pan
- Parchment paper
- Stand mixer or hand mixer
- Slotted spoon
Ingredients
Main Ingredients
- 1 ½ cup finely chopped apples about 7 oz, tossed with the sugar and cinnamon
- 2 tbsp packed brown sugar for the apple mixture
- ½ tsp ground cinnamon for the apple mixture
- 2 cup all purpose flour spooned and leveled
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ tsp salt
- ½ cup unsalted butter softened (1 stick)
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- 2 large eggs at room temperature
- ½ cup sour cream or plain Greek yogurt
- 1 ½ tsp vanilla extract
- ½ cup whole milk
- 2 tbsp unsalted butter melted, for the topping
- 3 tbsp granulated sugar for the topping
- 1 tsp ground cinnamon for the topping
Instructions
Cooking
- Prepare. Heat the oven to 350 degrees F, then line a greased 9x5 inch pan with parchment.
- Coat the apples. Toss the apples with 2 tbsp brown sugar and 1/2 tsp cinnamon and set aside.
- Make the batter. Cream the butter and both sugars for 3 to 4 minutes, beat in the eggs, sour cream, and vanilla, then add the whisked dry mix alternately with the milk until just combined.
- Fold and fill. Fold in the drained apples and spread the batter into the pan.
- Top and bake. Pour the melted butter over the top, sprinkle with the cinnamon sugar, and bake 60 to 70 minutes, tenting with foil for the last 20 to 25 minutes, until a toothpick comes out clean.
- Cool. Rest 15 minutes in the pan, lift out, and cool completely before slicing.
Notes
Substitutions: Plain Greek yogurt can replace the sour cream.
Tips: Use a mix of sweet and tart apples, soften the butter fully, and do not overmix once the apples go in. Do not eat raw batter.
Storage: Keep at room temperature for up to 3 days or freeze for up to 3 months.