Honeycrisp Apple Bread (Printer-Friendly Version)
A tender loaf featuring fresh Honeycrisp apples and warm cinnamon, ideal for autumn brunches or breakfast.
# What You'll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
0.5 teaspoon baking soda
04 -
0.5 teaspoon salt
05 -
1.5 teaspoons ground cinnamon
06 -
0.25 teaspoon ground nutmeg
→ Wet Ingredients
07 -
0.5 cup unsalted butter, softened
08 -
1 cup granulated sugar
09 -
2 large eggs
10 -
1 teaspoon pure vanilla extract
11 -
0.5 cup sour cream
→ Filling & Add-Ins
12 -
2 Honeycrisp apples, peeled and chopped
13 -
0.25 cup brown sugar
14 -
1 teaspoon ground cinnamon
# Steps to Follow:
01 -
Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl until evenly mixed.
02 -
Beat softened unsalted butter with granulated sugar at medium-high speed for 2 to 3 minutes until pale and fluffy.
03 -
Incorporate eggs one at a time, beating well after each addition, then stir in vanilla extract, scraping the bowl as needed.
04 -
Blend sour cream into the batter until smooth, enhancing moisture and tenderness.
05 -
Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
06 -
Toss peeled, chopped apples with brown sugar and cinnamon in a small bowl to coat evenly.
07 -
Pour half the batter into a greased loaf pan, spread half the apple mixture evenly, then top with remaining batter and apples. Swirl gently with a knife for a marbled effect.
08 -
Bake at 350°F for 50 to 60 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool in pan for 10 minutes before transferring to a wire rack.
# Additional Tips:
01 -
Use room temperature butter, eggs, and sour cream for a smoother batter and even rise.
02 -
Chop apples uniformly into 1/4-inch cubes to ensure consistent softening without sogginess.
03 -
Line loaf pan with parchment paper for easy removal and clean slices.