Ingredients
Apples
- 2 medium apples (about 2 cups diced)
- Best choices: Granny Smith, Honeycrisp, Fuji, or Pink Lady
- 1 teaspoon lemon juice
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil or melted butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Optional Add-Ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or dried cranberries
Step 1: Prepare the Apples
- Peel the apples.
- Core and dice into small cubes, about 1 cm.
- Toss apples with lemon juice.
- This prevents browning.
- It also brightens the flavor.
Set aside.
Step 2: Prepare the Pan and Oven
- Preheat oven to 175°C (350°F).
- Grease a standard loaf pan.
- Line with parchment paper if you want easy removal.
Step 3: Mix the Dry Ingredients
- In a large bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Cinnamon
- Nutmeg
- Salt
Whisk well so the spices are evenly distributed.
Step 4: Mix the Wet Ingredients
- In another bowl, combine oil (or butter), granulated sugar, and brown sugar.
- Whisk until smooth and glossy.
- Add eggs one at a time, whisking well after each.
- Add vanilla extract and mix again.
The mixture should look thick and cohesive.
Step 5: Combine Wet and Dry
- Add dry ingredients to wet ingredients.
- Fold gently with a spatula.
- Stop mixing when you still see a few streaks of flour.
Overmixing will make the bread tough.
Step 6: Add Apples and Extras
- Fold in the diced apples.
- Add nuts or dried fruit if using.
- Mix just until evenly distributed.
The batter will be thick. That’s correct.
Step 7: Bake
- Pour batter into the prepared loaf pan.
- Smooth the top.
- Bake on the center rack for 55 to 65 minutes.
Check at 50 minutes:
- Insert a toothpick into the center.
- It should come out clean or with moist crumbs.
If the top browns too quickly, loosely cover with foil.
Step 8: Cool Properly
- Let the bread cool in the pan for 15 minutes.
- Remove and place on a wire rack.
- Cool completely before slicing.
Cutting too early will make it crumble.
Texture and Flavor Check
Done right, the bread should be:
- Moist but not wet
- Soft with small air pockets
- Packed with apple chunks
- Lightly crisp on top
Storage
- Room temperature: tightly wrapped, up to 3 days
- Refrigerator: up to 1 week
- Freezer: sliced and wrapped, up to 3 months
