Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- ½ cup sour cream (or plain Greek yogurt)
- 1 tsp vanilla extract
Add-ins
- 1 ½ cups apples, peeled and chopped (about 2 medium apples)
- ¼ cup chopped walnuts or pecans (optional)
Cinnamon-Sugar Swirl
- ¼ cup sugar
- 1 tsp cinnamon
Instructions
- Preheat and prepare pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Whisk dry ingredients: In a medium bowl, combine all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together to evenly distribute the leavening and spices.
- Cream butter and sugars: In a large bowl, use a mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which incorporates air and helps with texture.
- Add eggs and wet mixtures: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in sour cream (or Greek yogurt) and vanilla extract until the batter is smooth and homogeneous.
- Combine wet and dry ingredients: Gently fold the dry ingredient mixture into the wet batter just until combined, avoiding overmixing to keep the bread tender.
- Incorporate apples and nuts: Fold in the chopped apples and optional chopped walnuts or pecans evenly throughout the batter.
- Layer batter and cinnamon sugar: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top, then sprinkle with the rest of the cinnamon-sugar to create swirls once baked.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is thoroughly cooked.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes to firm up. Then transfer the loaf to a wire rack to cool completely before slicing to prevent crumbling.
Notes
- Best apples for baking: Granny Smith, Honeycrisp, or Fuji apples hold up well during baking without turning mushy.
- Storage: Store the bread at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
- Freezing: This bread freezes well for up to 3 months when wrapped tightly in plastic wrap and foil; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
