Apple Bread
This easy Apple Bread bakes up moist and tender with fresh grated apples, a pumpkin spice crumble topping, and a sweet glaze, no mixer needed.
Servings 12 servings
Calories 343kcal
Ingredients
For the Batter
- 1 cup granulated sugar
- 1 tablespoon pumpkin spice seasoning
- ⅓ cup unsalted butter melted
- 1 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 apples grated
For the Crumble Topping
- ½ cup all purpose flour
- ½ cup light brown sugar packed
- 6 tablespoons butter softened
- ½ teaspoon pumpkin spice seasoning
For the Glaze
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin spice seasoning
- 1 tablespoon milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a loaf pan with parchment paper and set aside.
- In a mixing bowl, add the sugar and pumpkin spice seasoning. Whisk together until combined.1 cup granulated sugar, 1 tablespoon pumpkin spice seasoning
- Add the melted butter and vanilla. Whisk until a crumbly paste has formed.⅓ cup unsalted butter, 1 1/2 teaspoon vanilla extract
- Add the dry ingredients: salt, baking powder, and flour. Whisk again until combined.2 cups all purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- Pour in the milk and mix with the whisk until you have a thick batter with no dry patches.1 cup milk
- Now add the grated apples. Fold this together until thoroughly combined. Set aside.2 apples
- Add the flour and brown sugar to another mixing bowl. Use a fork to blend the two ingredients together.½ cup all purpose flour, ½ cup light brown sugar
- Add the softened butter and pumpkin spice to the bowl and use the fork to blend together again until a crumbly topping is formed.6 tablespoons butter, ½ teaspoon pumpkin spice seasoning
- Take the loaf tin and pour half of the batter into the pan.
- Sprinkle with half of the crumble topping.
- Then, pour the rest of the batter on top.
- Finish with the rest of the crumble topping.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted comes out clean.
- While baking, make the glaze. In a bowl, add the powdered sugar, pumpkin spice, vanilla, and milk. Whisk together until smooth. If the frosting is a bit too thick, add another teaspoon or so until you reach your desired consistency.½ cup powdered sugar, ½ teaspoon vanilla extract, ½ teaspoon pumpkin spice seasoning, 1 tablespoon milk
- Let the loaf cake cool for 20 minutes before removing it from the baking tin and placing it on a wire rack.
- Drizzle the glaze all over the top of the loaf. Serve immediately while still warm or allow to cool completely.
Notes
- Use room temperature ingredients: This helps the batter mix more smoothly and evenly.
- Don’t overmix: Mix just until the dry ingredients are combined to keep the cake light and fluffy.
- Test for doneness: Insert a toothpick into the center of the loaf. If it comes out clean, your cake is ready.
- Cool in the pan: Let the cake cool in the pan for about 20 minutes before removing it. This helps it set and makes it easier to slice.
- Glaze while warm: Drizzle the glaze over the cake while it’s still warm. It will soak in a bit and add extra flavor.
- Double the recipe: If you’re serving a crowd, this recipe doubles easily. Just use two loaf pans and bake both at the same time.
Nutrition
Calories: 343kcal | Carbohydrates: 57g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 156mg | Potassium: 215mg | Fiber: 2g | Sugar: 35g | Vitamin A: 386IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 2mg