Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup apple cider (apple juice can be substituted in a pinch)
- ½ cup unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup finely diced apples (Honeycrisp or Granny Smith work best)
- Optional: 2 tablespoons cinnamon sugar for the topping
Instructions
- Step 1: Preparation – Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or non-stick cooking spray. You can also line the bottom with parchment paper for even easier removal later. Peel, core, and finely dice your apples into small, uniform pieces so they distribute evenly throughout the batter.
- Step 2: Mix the Dry Ingredients – In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Ensure there are no large clumps of flour and that the spices are thoroughly distributed. This ensures every slice has a consistent flavor and rise.
- Step 3: Combine the Wet Ingredients – In a separate medium-sized bowl, whisk together the apple cider, melted butter, egg, and vanilla extract. Beat the egg well before adding it to the other liquids. If your apple cider is cold, let it sit at room temperature for a few minutes so it does not cause the melted butter to seize up and clump.
- Step 4: Create the Batter – Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together. Stop mixing as soon as you no longer see streaks of dry flour. Overmixing will result in a tough, dense bread. Carefully fold in the diced apples until they are just incorporated.
- Step 5: Baking – Pour the batter into the prepared loaf pan and smooth the top with your spatula. If you are using the optional cinnamon sugar topping, sprinkle it evenly over the batter now. Place the pan on the middle rack of the oven and bake for 50 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Step 6: Cooling and Plating – Remove the pan from the oven and let the bread cool in the pan for about 10 minutes. This allows the structure to set. Carefully run a knife around the edges and turn the loaf out onto a wire cooling rack. Let it cool completely before slicing for the best texture. Serve thick slices plain, toasted, or with a dollop of apple butter.
- Cook Time: 1 hour 10 minutes