Ingredients
For the Bread
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 2 medium apples, peeled, cored, and finely chopped or grated
Optional Topping
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
Equipment Needed
- 9×5-inch loaf pan
- Large mixing bowl
- Medium bowl for dry ingredients
- Electric mixer or hand whisk
- Spatula
- Cooling rack
Step 1: Prepare the Pan and Oven
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Set aside.
Step 3: Cream Butter and Sugars
In a large bowl, use an electric mixer or whisk to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Step 5: Incorporate Sour Cream and Apples
Add the sour cream or yogurt and mix until combined.
Fold in the chopped or grated apples gently with a spatula.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the bread tender.
Step 7: Pour Batter into Pan
Pour the batter into the prepared loaf pan and spread it evenly.
Optional: Mix the topping sugar and cinnamon together and sprinkle over the top for a sweet, spiced crust.
Step 8: Bake the Bread
Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Check at 50 minutes, as oven times may vary.
Step 9: Cool and Serve
Allow the bread to cool in the pan for 10–15 minutes.
Transfer to a cooling rack and let it cool completely before slicing for best texture.
