Honeycrisp Apple Bread Loaf

This apple bread is packed with fresh Honeycrisp apples, warm cinnamon, and a hint of nutmeg, making it perfect for cozy mornings or festive brunches. I’m always reminded of the autumn afternoons spent apple picking with my aunt and cousins, coming home with rosy cheeks and turning our orchard haul into aromatic treats just like this one. Bake a loaf for Thanksgiving, Christmas, or any autumn gathering and watch it disappear from the brunch or breakfast table in no time.

I first made this apple bread after a day at the orchard, and the scent of cinnamon and apples baking filled the whole house, making it feel like a warm hug on a chilly day. Now it’s a go to whenever I want a comforting homemade treat.

Ingredients

• 2 cups all purpose flour: the base that gives structure to the bread, choose fresh and unbleached for best texture
• 1 teaspoon baking powder: for leavening, make sure it is fresh to ensure a good rise
• Half teaspoon baking soda: helps with browning and also works with acid from sour cream
• Half teaspoon salt: to enhance all flavors without overpowering
• 1 and a half teaspoons ground cinnamon: for that cozy, spicy note
• Quarter teaspoon ground nutmeg: adds subtle warmth and depth
• Half cup unsalted butter: softened for creaming, choose high quality unsalted for pure buttery flavor
• 1 cup granulated sugar: to sweeten without overpowering
• 2 large eggs: bring to room temperature for better mixing
• 1 teaspoon pure vanilla extract: for aromatic richness
• Half cup sour cream: key for a moist, tender crumb and a slight tang
• 2 Honeycrisp apples: peeled and chopped, their crisp sweetness stands out beautifully, pick firm apples to hold texture when baking
• Quarter cup brown sugar: to coat the apples and help them caramelize
• 1 teaspoon ground cinnamon: for apple filling to amplify spice and sweetness

Instructions

Prepare the Dry Ingredient Mixture:

Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl until combined. This prevents clumps and ensures even distribution of spices and leavening agents throughout the bread.

Cream Butter and Sugar:

In a large mixing bowl, beat the softened butter and granulated sugar on medium high speed for about 2 to 3 minutes until the mixture becomes pale and fluffy. This is essential for lightness in your bread’s crumb.

Incorporate Eggs and Vanilla:

Add eggs one at a time, beating well after each addition to fully incorporate. Stir in vanilla extract, scraping down the sides of the bowl to mix evenly and prevent any pockets of uncombined ingredients.

Add Sour Cream for Moisture:

Mix in sour cream until the batter is smooth. The acidity helps soften the bread and gives it a gentle tang, adding complexity to the flavor.

Combine Wet and Dry Ingredients:

Add the dry ingredient mixture to the wet ingredients and fold gently until there are no dry spots remaining. Avoid overmixing, as this can make the bread tough.

Prepare Apple Filling and Add Ins:

In a small bowl, toss the peeled and chopped apples with brown sugar and cinnamon, ensuring an even coating. This helps the apples caramelize inside the loaf.

Layer and Swirl the Batter:

Pour half the batter into a greased loaf pan, then sprinkle half of the apple mixture evenly over it. Add the remaining batter on top followed by the rest of the apples. Using a butter knife, gently swirl the apples into the batter to create a beautiful marbled effect.

Bake Until Golden and Set:

Place the loaf in a preheated oven at 350°F 175°C and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

My favorite part is the swirl of cinnamon coated apples throughout the bread, giving every bite a burst of flavor. One crisp autumn, my family gathered around the kitchen table, passing slices with laughter and stories, making this bread more than just a recipe – it’s a memory.

Storage Tips

Store this apple bread wrapped tightly at room temperature for up to two days to maintain freshness. For keeping it longer, wrap well and freeze for up to three months. When ready to eat, thaw overnight on the counter and lightly warm it in the oven for that just baked feeling.

Ingredient Substitutions

You can swap the sour cream with full fat plain Greek yogurt for a similar moist texture and an extra protein boost. Granny Smith apples work well in place of Honeycrisp, offering a firmer texture and a tart balance to the sweetness. For a dairy free version, use softened coconut oil instead of butter, which adds a subtle tropical note without losing moisture.

Serving Suggestions

Try topping slices with a sprinkle of powdered sugar or a crunchy streusel for extra texture. Spread softened maple butter for a sweet touch or pair with sharp cheddar cheese for a delightful sweet salty contrast. Adding toasted walnuts or pecans into the batter introduces a satisfying crunch and richness.

Enjoy slices warm or toasted with a smear of butter for extra comfort. This simple autumn loaf makes a memorable treat to share.

Common Questions About Recipes

→ Why did my apple bread sink in the middle?

Sinking often results from underbaking or overmixing the batter, which traps excess air. Make sure to bake until a toothpick comes out with moist crumbs and handle the batter gently after adding flour.

→ What causes dryness in apple bread?

Dryness typically happens when the bread is overbaked. Checking for doneness a few minutes before the timer ends and using sour cream as a moisture boost helps keep the bread tender.

→ Can this loaf be made ahead of time?

Yes. Once completely cooled, wrap the loaf tightly and store at room temperature for up to 2 days or freeze for up to 3 months. Thaw overnight before serving.

→ Is peeling the apples necessary?

Peeling is recommended for a smoother texture, but keeping the peel adds a rustic feel and extra fiber. It may alter the mouthfeel slightly.

→ How can I achieve the marbled apple effect?

After layering the batter and apple mixture, use a butter knife to gently swirl the apples through the batter for a distinct marbled appearance without overmixing.

→ Are there suitable substitutions for ingredients?

You can replace sour cream with full-fat Greek yogurt for a similar moist texture and tang, and substitute Honeycrisp apples with Granny Smith for a tart contrast. Butter can also be swapped with coconut oil for a dairy-free option.