Moist and bursting with apple flavor topped with a streusel topping. A simple yet delicious quick bread for breakfast, dessert, or gifts. Just follow the easy step by step photo instructions.
Editor's Note: Originally Published October 7, 2014. Refreshed with expanded, detailed instructions and refreshed photos.
Welcome to October and the apple season. I always love apple season. So many choices and only one mouth.
I read many recipes, but most go back to a common root of Better Homes and Gardens Apple Pie Bread. So here is my take on a classic recipe with some minor changes and expanded detailed instructions.
A very, very strong 4. OK, maybe a 5.
A lot seems to be made of what apple to use for this or that. I believe it is more a matter of individual taste. I suggest Cortland, Granny Smith, Gala, Honey Crisp, Ida Red, or Roma for cooking and baking.
But probably the apples you have is fine other than Red Delicious or Macintosh would be good choices. Here is a handy-dandy chart that is very well done.
Baking Powder: Please use aluminum-free baking powder. The other can leave an after taste.
Nutmeg: The suggested nutmeg in the original recipe was ½ teaspoon. That is very heavy in taste. I suggest ¼ teaspoon.
Storage: Like banana bread, this can be stored at room temperature if sealed well for 2-3 days. Freezing should be fine for 3-4 months.
🍞Quick Bread Recipes
Preheat oven to 350°.
Prep a loaf pan with butter and flour coating.
In a large mixing bowl or stand mixer, add one stick (½ cup) soften butter, two eggs, ¼ cup milk, one cup brown sugar, one teaspoon vanilla. Beat until creamy.
In a separate bowl, combine two cups flour, two teaspoon baking powder, one teaspoon salt, ½ teaspoon cinnamon, and ¼ - ½ teaspoon nutmeg.
Peel and shred two large apples.
Mix topping two tablespoons butter, four tablespoons brown sugar, three tablespoons flour and ¼ teaspoon cinnamon.
Slowly combine dry ingredients into the wet ingredients. Then add in shredded apple and combine.
Add to floured loaf pan.
Add the topping. Bake at 350° until a toothpick comes out clean. Exactly 1 hour for me.
Cool before cutting.
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Originally Published October 7, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.