Spiced Apple Bread
This Spiced Apple Bread is the perfect fall quick bread. But let’s be real. With its tender, buttery crumb, spiced apple swirl, and vanilla glaze, this is essentially a cake masquerading in a loaf pan. And we are absolutely here for it. It has the comfort and sliceable ease of a bread, but the undeniable indulgence of a dessert!
Welcome to Whisked Away Kitchen where you’ll find globally-inspired recipes featuring seasonal ingredients for the adventurous home cook!
Print Recipe-
Prep Time
35 Minutes -
Bake & Cool Time
140 Minutes -
Servings
10
Ingredients
Spiced Sugar
- ⅓ cup dark brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Cinnamon Apples
- 2 small Granny Smith apples, peeled, cored and cut into 1/2-inch chunks
- 2 tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
Bread
- 1½ cups (190g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup Hiland Unsalted Butter, softened
- ⅔ cup granulated sugar
- 2 large eggs, at room temperature
- 1½ teaspoons vanilla extract
- ⅓ cup Hiland Milk, at room temperature
- ¼ cup Hiland Sour Cream, at room temperature
Glaze (optional)
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 1-2 tablespoons Hiland Milk or Hiland Heavy Cream
Directions
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang on the two long sides for easy removal.
- Make the spiced sugar by whisking together the dark brown sugar, cinnamon, ginger, nutmeg, and cloves in a small bowl. Set aside.
- For the cinnamon apples, toss the diced apples with dark brown sugar and cinnamon in a medium bowl until evenly coated. Set aside.
- Make the bread. In a separate medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed until the mixture is pale, light, and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
- Fold in half of the flour mixture and mix until just combined. Add the milk and sour cream, mixing until blended. Add the remaining flour mixture and fold into the batter until smooth and no dry streaks remain; be careful not to overmix.
- To assemble, spread half of the batter evenly into the prepared loaf pan. Top with half of the cinnamon apples, draining any excess liquid first. Sprinkle half of the spiced sugar mixture evenly over the apples.
- Carefully spread the remaining batter over the layers. Use a knife or a skewer to gently swirl through the batter in a few figure-eight motions to create a swirl.
- Scatter the remaining cinnamon apples over the top and finish by sprinkling with the rest of the spiced sugar.
- Bake for 50 to 60 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
- Allow the loaf to cool in the pan on a wire rack for 20 minutes. Then, use the parchment paper to lift the bread out and transfer it directly to the rack to cool completely.
- For the optional glaze, whisk the powdered sugar, vanilla, salt and milk together until smooth. Add more milk, a tablespoon at a time, until it reaches a thick but drizzling consistency. Drizzle the glaze over the cooled bread.
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