Simple Apple Bread

Friday, November 11, 2022

I have a lot of apples in my fridge. Yes, it's the season for our mountain autumn harvest. And I was wondering if I should try a new bake, instead of just juicing them all. For best results, this recipe requires firm and crisp apples. Because you want them to sustain the heat. You can use Granny Smith, Fuji, Honeycrisp, and Golden Delicious. You also should keep the butter, eggs, milk, and yogurt at room temperature for a smoother batter.

Ingredients for 8 servings:

1 1/2 cups of all-purpose flour

1/2 teaspoon of baking powder

1/4 teaspoon of baking soda

1/2 teaspoon of salt

1 teaspoon of cinnamon

1/2 cup of unsalted butter

3/4 cup of granulated sugar. You can replace this with 1/2 cup of agave nectar

1 large egg

1 teaspoon vanilla extract

1/2 cup of plain yogurt

1/3 cup of whole milk

1 large apple, peeled and diced


Preheat the oven to 180 degrees Celsius. Meanwhile, grease the 9x5-inch loaf pan.

Mix the dry ingredients -flour, baking powder, baking soda, salt, and cinnamon- in a bowl and set aside. Using an electric mixer, I love my KitchenAid for such tasks, beat the butter and sugar on medium speed until light and fluffy. Add the egg and vanilla extract and combine on medium speed. Add the yogurt and milk and keep beating at medium speed until reaching a creamy and smooth texture. Add the dry ingredients to the wet ones and beat at low speed and increase to medium speed until the batter has no more lumps. Make sure not to beat too much. Add the diced apples and fold the batter with a silicone spatula. You can add 1/4 cup of walnuts to the apple bread for more crunch.

Pour the batter into the prepared pan and place it in the oven. Baking time can range from 40 to 50 minutes. Test the bread at the center with an inserted toothpick to ensure your loaf is well-baked on the inside. Let the apple bread cool in the pan for about 12-13 minutes and then place it on the rack for another 7-10 minutes before you slice it to be served. You can scoop some ice cream on the side of the serving plate.

This bread can be kept for up to 3 days in a sealed container at room temperature, or frozen for up to 3 months. Thaw it at room temperature for a few hours before serving.

Bon appétit 😋

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