Amish Apple Bread
A moist, spiced, and easy quick bread made with fresh crisp apples and a warm blend of cinnamon, cardamom, and ginger. This simple recipe is the perfect way to satisfy your cozy fall cravings!
Ingredients
- 2 large crisp firm apples
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon cardamom
- 1 teaspoon ground ginger
- 1 ¼ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 large egg
- ½ cup white sugar
- ¼ cup vegetable oil, or canola oil
- ¼ cup sour cream
- 2 Tbsp vanilla extract
- ½ cup chopped walnuts
Glaze
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 3 teaspoons milk
- 1 teaspoon lemon juice
Equipment
- 9x5 loaf pan
Instructions
- Core the apples and cut them into ¼-inch cubes. There's no need to peel them.
- Transfer the apples to a mixing bowl and add the brown sugar and spices. Toss until thoroughly combined and let the mixture stand for 5 to 10 minutes.
- Add the flour, salt, and baking soda to a small bowl and whisk until evenly combined. Set aside.
- Combine the egg, white sugar, vegetable oil, sour cream, and vanilla in a bowl. Whisk until everything is thoroughly combined, about 1 minute.
- Use a spatula to toss the apple mixture and then transfer about 75% of it into the egg-sugar mixture. Stir to combine evenly.
- Add the flour mixture and stir gently just until combined.
- Transfer the batter into a generously buttered and parchment-lined 9x5-inch loaf pan. Tap the pan a few times on the counter to settle the batter. Spoon the remaining apple mixture evenly over the top and sprinkle with chopped walnuts.
- Bake in the preheated oven until a toothpick comes out clean, 55 to 60 minutes. If using an instant-read thermometer, the internal temperature at the center should read about 200F.
- Remove the bread from the oven and let it cool on a rack for 15 to 20 minutes. Remove from the pan to a wire rack, by removingi it by the tips parchment paper, to cool completely, about 30 minutes. [Remove the parchment paper once removed.]
- Whisk together the ingredients for the glaze until smooth. Set aside.
- Drizzle the glaze over the cooled bread in zig zag pattern.
- Let the loaf sit until the glaze firms up.
- Serve immediately or refrigerate to serve later.
Notes
Sandy’s tips:
- Choose the right apples: Use crisp, firm apples like Honeycrisp, Granny Smith, or Fuji for the best texture and flavor. You can also leave the peels on for extra color and fiber.
- Check your spices: Make sure your ground cinnamon, cardamom, and ginger are fresh for the best flavor. You can also add a pinch of nutmeg or cloves for extra warmth.
- Don't overbake: Keep an eye on the bread as you want it perfectly moist. The internal temperature should read 200 degrees F (95 degrees C) at the center.
- Make ahead: This bread is great made ahead and stored covered on the counter for up to 3 days.
- Reheating: The bread is amazing served warm. Pop a slice in the microwave for a few seconds before serving later on.
- Lighten it up: Leave the glaze off and serve with whipped cream instead for a lighter option.
Nutrition Facts
Calories: 339kcal, Carbohydrates: 57g, Protein: 4g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 3g, Trans Fat: 0.05g, Cholesterol: 25mg, Sodium: 444mg, Potassium: 153mg, Fiber: 2g, Sugar: 32g, Vitamin A: 105IU, Vitamin C: 3mg, Calcium: 41mg, Iron: 1mg