Apple Pie Bread



 A cozy, sweet bread bursting with warm apple, cinnamon, and nutmeg flavors — basically apple pie in loaf form! Perfect for breakfast, snacks, or dessert.

Ingredients (Serves 8–10)

  • 2 cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves (optional)

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • ¼ cup brown sugar, packed

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ½ cup buttermilk (or milk with 1 tsp lemon juice)

  • 2 cups peeled, diced apples (about 2 medium apples)

  • ½ cup chopped walnuts or pecans (optional)

  • 2 tablespoons brown sugar + ½ teaspoon cinnamon (for topping)

Instructions

  1. Preheat oven and prepare pan:
    Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper (optional for easy removal).

  2. Mix dry ingredients:
    In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

  3. Cream butter and sugars:
    In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
    Beat in eggs one at a time, then add vanilla extract.

  4. Combine wet and dry ingredients:
    Alternately mix in buttermilk and dry ingredients, starting and ending with the flour mixture. Stir until just combined.

  5. Fold in apples and nuts:
    Gently fold in diced apples and nuts (if using).

  6. Prepare topping:
    In a small bowl, mix 2 tablespoons brown sugar with ½ teaspoon cinnamon. Sprinkle evenly over the batter.

  7. Bake:
    Pour batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
    Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

  8. Serve:
    Slice and enjoy plain, or with a pat of butter, cream cheese, or a drizzle of caramel sauce.

Tips & Variations

  • Apples: Granny Smith or Honeycrisp hold up best without turning mushy.

  • Spices: Add a pinch of cardamom or ginger for extra warmth.

  • Gluten-free: Substitute 1:1 with gluten-free flour blend.

  • Extra moist: Add ¼ cup applesauce to the batter.

  • Storage: Keep wrapped at room temperature for 2 days or refrigerate for up to 5 days; it also freezes well.

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