Apple Cinnamon Bread

Ingredients

• 1 large apple (Peeled and cored; use Granny Smith or Honeycrisp. Either grate using the largest holes of a cheese grater or chop into about ½-inch cubes.)
• 180 g all-purpose flour
• 0.5 cup granulated sugar (Plus more for sprinkling, if desired.)
• 0.5 cup light brown sugar (Packed.)
• 0.75 tsp ground cinnamon
• 0.5 tsp baking soda
• 0.25 tsp baking powder
• 0.25 tsp salt
• 0.25 tsp grated nutmeg
• 2 large eggs (Beaten and brought to room temperature.)
• 0.5 cup unsalted butter (Melted.)
• 0.5 cup chopped toasted walnuts (Optional; toasted pecans may be substituted.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease an 8½-by-4½-inch loaf pan and line it with parchment paper, allowing the excess parchment to overhang the long sides of the pan.

2. 2

   Prepare the apple using either method: grate the peeled and cored apple through the largest holes of a cheese grater, or chop it into small pieces about ½ inch in size. Set the prepared apple aside.

3. 3

   In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, salt, and nutmeg.

4. 4

   Add the beaten eggs and melted butter to the flour mixture. Stir with a silicone spatula until only a few dry streaks of flour remain. The batter will be very thick.

5. 5

   Add the grated or chopped apple to the batter and stir until evenly distributed.

6. 6

   Add the toasted walnuts, if using, and stir until the nuts are evenly combined and all the flour has been incorporated.

7. 7

   Pour the batter into the prepared loaf pan and smooth the top.

8. 8

   Sprinkle the top with additional granulated sugar, if desired.

9. 9

   Bake for 55 to 65 minutes, or until a wooden pick inserted into the center comes out clean. If the top begins browning too quickly, check it after 40 minutes and tent the loaf with aluminum foil if needed.

10. 10

    Let the bread cool in the pan on a wire rack for 10 minutes.

11. 11

    Remove the loaf from the pan and let it cool for about 30 minutes more.

12. 12

    Slice and serve warm.

Notes

Leftovers should be tightly wrapped and refrigerated for up to 5 days. To freeze, cool the loaf completely, then wrap the whole loaf or individual slices tightly in plastic wrap and aluminum foil and place in a freezer bag; it keeps well for up to 3 months. Defrost a whole loaf overnight in the refrigerator or individual slices for a few hours at room temperature. For an optional glaze, whisk together 1 cup (120g) powdered sugar, 1 tablespoon melted butter, ¼ teaspoon ground cinnamon, and 1 to 2 tablespoons lemon juice or water; drizzle over the cooled loaf and let it sit for 15 minutes before slicing. The source also suggests caramel sauce as an optional topping.

Nutrition per serving

• dessert
• quick bread
• baked
• vegetarian
• make-ahead
• freezer-friendly
• fall
• American