Apple Bread Recipe - Luxury House

Rating

(137)

Notes

This towering loaf is packed with applesauce and chopped apples, plus lots of cinnamon and nutmeg. Enjoy a slice with a cup of tea in the afternoon or turn it into dessert with a scoop of ice cream or whipped cream. Use tart, firm baking apples (such as Mutsu, Cortland, Braeburn, Northern Spy and Stayman Winesap) in this cake for best results. The bread is best enjoyed the day it is baked, but will stay soft and delicious for a few days when stored in an airtight container or bag at room temperature.

¾cup/180 milliliters vegetable or canola oil, plus more for greasing the pan
1cup/200 grams sugar
3large eggs
1cup/250 grams unsweetened applesauce
1tablespoon ground cinnamon
½teaspoon ground nutmeg
¾teaspoon kosher salt (such as Diamond Crystal)
1½teaspoons baking powder
½teaspoon baking soda
2¼cups/290 grams all-purpose flour
1large apple, peeled, cored and cut into ¼- to ½-inch pieces (about 1½ cups)

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Ingredient Substitution Guide

Heat oven to 350 degrees. Oil (or spray) a 9-by-5-inch loaf pan and line it with a piece of parchment paper that hangs over the two long sides.
In a large bowl, whisk together the oil, sugar, eggs, applesauce, cinnamon, nutmeg and salt.
Whisk in the baking powder and baking soda, then, using a flexible spatula, stir in the flour. When only a few streaks of flour remain, fold in the apples.
Pour the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to release any air bubbles. Bake until puffed, golden and a skewer inserted into the center comes out clean, 60 to 70 minutes. If the top of the bread is becoming too dark before it’s fully baked, lightly tent it with foil.
Let the cake cool in the pan set on a rack for 15 minutes, then carefully remove it from the pan using the parchment paper sling. Set the loaf on the rack to cool completely before slicing. The bread is best enjoyed the day it is baked, but will stay soft and delicious for a few days when stored in an airtight container or bag at room temperature.

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Turned out great! Nice and moist inside with a slightly crunchy top. Keep your apple pieces small if you want them soft. Some of the pieces in my loaf still had some crunch. Baked for about 60 minutes, after checking it at 55.

Subbed around half all purpose flour for whole wheat and only had around 1/2 cup of vegetable oil left so did that and extra applesauce to make it up. Still came out great!

I would add 1 cup raisins & 1/2 C walnuts. Also, I used unsweetened applesauce…next time I’ll use sweetened applesauce or a Tbsp more sugar.

I stumbled across the vegan version by forgetting to add eggs! I used 1/2 cup of oil and extra apple sauce – turned out great.

Delicious! I followed the sugggestion to dice the apples more finely.

Minor modifications: – added 1/4 tsp cardamom with other spices – used sweetened Mott’s cinnamon applesauce, which I had on hand. For us, the bread was not too sweet. – added 1 cup golden raisins, slightly dusted with flour, after folding in apple pieces which I kept the size as directed. Baked 65 minutes after checking it at 60 minutes. This is a good bread recipe! Batter had good consistency, it rose nicely in the oven, & tasted great on its own or spreading butter or jam after toasting.

Delicious! I also made a batch in a muffin tin for 25 minutes and it was perfect

Used olive oil and it turned out amazing.

Cooked as is and it turned out great! I took it out of the oven after 60 minutes

Delicious, easy, and flexible. I included almond flour, whole wheat flour, and walnuts. As noted in some of the comments, more applesauce and less oil work fine.

Slaps. What else can I say? Do add a little cardamom, and I used freshly grated nutmeg – the spice kick of the combination was palpably delicious, and pecans for the top really add terrific crunch. Otherwise this is absolutely fantastic as is

I agree with @Homecook D; this is an elegant loaf, and perfect as is. I used a large Granny Smith, which was the best available option here in the Pacific Northwest hinterlands. Loved the look and texture of the large chunks. The crumb was very tender and I liked that it wasn’t too sweet, ensuring the apples and spices were showcased. Kept very nicely for several days.

Great recipe. I used Cortland apples from our tree. Cortlands are very thin skin and therefore do not need to be peeled. The skins just melt away during cooking or baking; this includes pies and apple sauce. But as usual the Times chefs are way off on their prep time. 10 minutes…give me a break.

This is delicious. I am not a fan of very sweet, so on the second go I reduced the sugar to 1/4 cup, the oil to 1/2 cup and I substituted one cup of the all-purpose flour for whole grain. I also added a packet of chopped walnuts that had been crushed quite a bit, but the result was fantastic with the walnut dust and wholegrain flour giving the bread a more complex flavor. Definitely a keeper.

Made exactly as written, and it was delightful. I left the apple chunks large as I like the texture, and they weren’t crunchy. Used one gigantic honeycrisp.

I just made this, with a few substitutions. First, I used all-purpose einkorn flour. Second, I followed the comments and halved the sugar and increased the apple sauce (I used local pear-applesauce from our farmers market – naturally sweet). Third, I used coconut sugar as it’s got more of a caramel flavor and lastly, I used Burlap & Barrell’s “Everything Nice” spice instead of cinnamon and used sweet allspice instead of nutmeg. It’s really quite delicious! Will be on rotation…maybe again with pears and chai spices!

Carol (& all) I had apples I’d picked here in the Northeast. I used 3 medium that tasted good to me (1 was Macoun, others maybe Empire & Honeycrisp I couldn’t tell). I peeled & diced them small, 1/4″. I suggest apples that have good flavor so that the little bits stand out and aren’t just added texture. I followed the recipe but used about 25% whole wheat flour, it was ready at the minimum bake time. Tented w foil as suggested towards end. DELISH!

In the Pacific Northwest we do not have the apple varieties listed in the recipe. Suggestions?

Great recipe. I added a cup of chopped toasted walnuts and a combination of cinnamon and turbinado sugar on top for crunch. Excellent.

What a beautiful bread. Apple and cinnamon flavors are delicate and subtle. Make it as is and it comes out perfectly. In my opinion adding nuts, raisins, etc. would yield a different sort of bread. Perfect for breakfast or an afternoon tea.

Used olive oil and it turned out amazing.

Delicious! I also made a batch in a muffin tin for 25 minutes and it was perfect

It was… all right. Not very sweet, moist but with not a lot of pop. I added a maple glaze on top just to give it a little more oomph.

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