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Apple Bread

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Submitted by Roby

Apple bread quick loaf with finely chopped apples folded through the batter and a buttery cinnamon-sugar streusel on top. Made with sour milk for tender crumb and a hint of tang.

YIELD

16 servings

PREP

30 min

COOK

60 min

READY

90 min

Apple bread is the kind of quick loaf that tells you exactly how rural and resourceful older American baking can be. Sour milk (or its emergency stand-in: a tablespoon of vinegar plus a splash of regular milk) reacts with baking soda to create the lift, and the lactic acid does double duty by tenderizing the crumb.

Finely chopped fresh apples folded through the batter melt slightly during the long bake, leaving pockets of soft fruit between the cake-like layers. Two cups is a generous amount that ensures every slice has visible apple, not just apple flavor.

The cinnamon sugar streusel on top is what separates this from a basic apple cake. Equal parts flour, butter, and sugar with a teaspoon of cinnamon creates a craggy, crisp lid that contrasts beautifully against the soft interior. Apply it generously before baking; it will not slide off during the hour in the oven.

Chef Tips

  • Use a tart, firm apple like Granny Smith or Northern Spy. Sweet soft varieties dissolve into the batter and lose textural contrast.
  • Cream the shortening, sugar, and eggs for a full 3 minutes. The aerated base is what gives the loaf its tender crumb without the help of baking powder.
  • Mix the streusel with chilled fingertips. Warm hands melt the butter and you lose the crumble texture.
  • Let the loaf cool 10 minutes in the pan before turning out. Slice only after fully cool, or the crumb compresses into a gummy mess.

Variations

  • Swap the shortening for unsalted butter for a richer, more developed flavor (the texture stays similar).
  • Add ½ cup raisins or chopped dates along with the apples for chewy fruit pockets.
  • Replace the streusel with a simple powdered sugar glaze drizzled on after cooling for a different finish.

Ingredients

½ 118
1 237
CUP ML SUGAR
2 2
LARGE LARGE EGGS
1 15
TABLESPOON ML BAKING SODA
2 30
TABLESPOONS ML SOUR MILK
2 473
1 5
TEASPOON ML SALT
1 5
TEASPOON ML VANILLA EXTRACT
2 473
CUPS ML APPLES
finely chopped *
½ 118
CUP ML NUTS

Directions

Cream shortening, sugar, and eggs.

Dissolve baking soda in sour milk. (1 tablespoon of vinegar plus 2 teaspoon milk can be substituted in place of the sour milk).

Add sour milk and baking soda mixture to the creamed mixture. Then add remaining ingredients and mix together.

Put in a large greased loaf pan and top with the following topping.

Mix together:

2 tablespoon butter 2 tablespoon flour 2 tablespoon sugar 1 teaspoon cinnamon.

Bake at 350℉ (180℃) for 1 hour.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

Way too much baking soda. I'm hoping that was a typo.

 

 

Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 2236 21% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 425mg 142%
Sodium 4158mg 173%
Total Carbohydrate 134g 134%
Dietary Fiber 11g 43%
Sugars g
Protein 97g
Vitamin A 11% Vitamin C 1%
Calcium 19% Iron 84%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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