My super moist and tender apple bread recipe is loaded with sweet apples and topped with a crisp cinnamon sugar crust. This recipe is easy, with just 15 minutes of prep! Recipe includes a how-to video!
Preheat oven to 350F (175C) and line a 9x5” bread pan with a sling of parchment paper (or lightly spray with baking spray).
Whisk together granulated sugar and cinnamon for the topping. Set aside. Pour apples in a bowl and sprinkle with 1 ½ Tablespoons of the cinnamon/sugar mixture (save the remaining cinnamon/sugar for later). Stir together apples and cinnamon/sugar and set aside. You will not need the 2 Tbsp of butter yet, but should have it ready.
¼ cup granulated sugar, 2 teaspoons ground cinnamon, 1 ½ cups finely chopped apples
In a large mixing bowl, whisk together flour, brown and granulated sugar, baking powder, baking soda, cinnamon, and salt.
2 ⅓ cup all-purpose flour, ½ cup light brown sugar, ¼ cup granulated sugar, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¾ teaspoon salt
In a separate bowl or large measuring cup, whisk together ½ cup melted butter, sour cream, milk, eggs, and vanilla extract.
½ cup unsalted butter, ¾ cup sour cream, ¼ cup whole milk, 2 large eggs, 1 ½ teaspoons vanilla extract
Add wet ingredients to dry ingredients and use a wooden spoon or spatula to gently fold together until mostly combined.
Add apples and stir until completely combined (don’t over-mix).
Pour batter into bread pan.
Melt 2 Tablespoons butter and drizzle evenly over the top of the bread. Sprinkle with remaining cinnamon/sugar mixture from earlier.
2 Tablespoons butter
Place pan with apple bread on a foil or parchment paper lined baking sheet (in case any butter spills this will keep you from having a smoky mess in your oven) and transfer to center rack of 350F (175C) oven. Bake for 65-70 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
Allow to cool in bread pan for at least an hour before carefully transferring to a cooling rack to slice and enjoy!
I prefer to use firm, tart to somewhat tart apples, Granny Smith and Gala are good choices.
Wrap bread or place in an airtight container and store it at room temperature for up to 5 days.