When I first stumbled upon this Apple Pie Bread recipe, it instantly transported me back to a cozy autumn day at my grandmother’s house. She always had a knack for baking the most delightful treats that filled her home with an irresistible aroma. This particular recipe has that same warm and comforting essence, blending the sweet and spiced flavors of a classic apple pie into a moist and tender bread. It’s a perfect bake for family gatherings or a quiet weekend at home, capturing the essence of fall in every bite.
One of the things I love most about this Apple Pie Bread is its versatility. While the original recipe is fantastic as is, I’ve enjoyed experimenting with a few variations. For instance, swapping out the dried cranberries for raisins or chopped dried apricots can add a different texture and flavor profile. Similarly, using walnuts instead of pecans, or even a mix of both, can provide a delightful crunch. If you’re a fan of a more robust spice flavor, adding a pinch of nutmeg or cardamom to the batter can elevate the taste even further.
The streusel topping is another highlight of this recipe. It adds a delightful, crumbly texture that contrasts beautifully with the soft bread underneath. To make it even more indulgent, I’ve tried adding a handful of rolled oats or a sprinkle of coarse sugar on top for an extra crunch. This little tweak gives the bread an added layer of texture that’s simply irresistible.
Baking this bread is not only about the end result but also about the experience. The process of mixing the ingredients, the anticipation as the bread bakes, and the comforting aroma that fills the kitchen make it a truly enjoyable activity. And the reward? A delicious, homemade treat that’s perfect for any occasion. Whether you enjoy it with a cup of coffee in the morning or as an afternoon snack, this Apple Pie Bread is sure to become a favorite in your household.
Making the Apple Pie Bread
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Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup buttermilk
- 2 teaspoons baking powder
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons apple pie spice
- 1/2 teaspoon salt
- 2 cups shredded and peeled apples (approx. 4 medium or 2 large)
- 3/4 cup chopped pecans
- 1/2 cup dried cranberries
- 1/4 cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon apple pie spice
- 2 tablespoons unsalted butter
- 1/3 cup chopped pecans
Directions
- Preheat the oven to 350°F. Grease a 9x5x3-inch loaf pan with nonstick spray and set aside.
- In a large mixing bowl, beat the softened butter on medium-high speed for 30 seconds using a paddle attachment or electric mixer.
- Add the granulated and light brown sugars, mixing until well combined.
- Beat in the buttermilk and baking powder until the mixture is smooth.
- Mix in the eggs and vanilla extract until fully blended.
- In a separate bowl, whisk together the flour, apple pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the shredded apples, chopped pecans, and dried cranberries gently.
- Pour the batter into the prepared loaf pan, spreading it evenly. Prepare the streusel topping.
- In a small bowl, mix the light brown sugar, flour, and apple pie spice. Cut in the butter using a pastry blender until the mixture forms coarse crumbs. Stir in the chopped pecans.
- Sprinkle the streusel topping over the batter, pressing it gently into the surface.
- Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.
- Cool the bread in the pan on a wire rack for 10 minutes, then remove it from the pan and let it cool completely on the wire rack. For the best flavor, wrap and store the bread overnight before slicing.
Storing Suggestions:
Store the Apple Pie Bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the bread for up to 3 months. To freeze, wrap the bread in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Thaw at room temperature before serving.
FAQs:
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture will be denser, and the flavor will be slightly different. You might also need to add a bit more liquid to the batter since whole wheat flour absorbs more moisture.
What can I use as a substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1/4 cup of milk with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using it in the recipe.
How can I prevent the streusel topping from sinking into the batter?
To keep the streusel topping from sinking, make sure the batter is thick enough to support it. Also, gently press the streusel into the top of the batter without mixing it in.
Can I use different types of nuts in this recipe?
Absolutely! You can substitute or mix in different nuts such as walnuts, almonds, or hazelnuts to suit your taste preferences. Just ensure the total amount remains the same.
Is it necessary to peel the apples before shredding?
Peeling the apples is recommended for a smoother texture in the bread. However, if you prefer a more rustic texture and added fiber, you can leave the skins on.
What can I do if my bread is browning too quickly on top?
If the top of your bread is browning too quickly, cover it loosely with aluminum foil halfway through the baking time. This will allow the center to cook through without burning the top.
Apple Pie Bread
Ingredients
- 1/2 cup softened unsalted butter
- 1/2 cup white sugar
- 1/2 cup light brown sugar lightly packed
- 1/4 cup buttermilk
- 2 teaspoons baking powder
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons apple pie spice
- 1/2 teaspoon salt
- 2 cups peeled and shredded apples about 4 medium or 2 large
- 3/4 cup chopped pecans
- 1/2 cup dried cranberries
- 1/4 cup light brown sugar lightly packed
- 3 tablespoons all-purpose flour
- 1/4 teaspoon apple pie spice
- 2 tablespoons unsalted butter
- 1/3 cup chopped pecans
Instructions
- Preheat your oven to 350°F. Lightly coat a 9x5x3-inch loaf pan with nonstick spray and set aside.
- In a mixing bowl with a paddle attachment, or using an electric mixer, beat the softened butter on medium-high speed for about 30 seconds.
- Add the granulated sugar and brown sugar, mixing until they are well combined.
- Incorporate the buttermilk and baking powder, beating until the mixture is smooth.
- Add the eggs and vanilla extract, beating until fully blended.
- In a separate medium bowl, whisk together the flour, apple pie spice, and salt until well mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the shredded apples, chopped pecans, and dried cranberries.
- Transfer the batter into the prepared loaf pan, spreading it evenly. Prepare the streusel topping.
- In a small bowl, combine the brown sugar, flour, and apple pie spice. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Stir in the chopped pecans.
- Sprinkle the streusel topping over the batter, pressing it gently into the surface.
- Bake for 60 to 65 minutes, or until a wooden toothpick inserted near the center comes out clean.
- Cool the bread in the pan on a wire rack for 10 minutes, then remove it from the pan and let it cool completely on the wire rack. For the best flavor, wrap and store the bread overnight before slicing.
