Honeycrisp Apple Bread

This apple bread is packed with fresh Honeycrisp apples, warm cinnamon, and a hint of nutmeg making it perfect for cozy mornings or festive brunches. Bake a loaf for Thanksgiving Christmas or any autumn gathering and watch it disappear from the brunch or breakfast table in no time.

I’m always reminded of the autumn afternoons spent apple picking with my aunt and cousins coming home with rosy cheeks and turning our orchard haul into aromatic treats just like this one. I first made this during a rainy weekend and was surprised how it filled the kitchen with inviting aromas. Now it’s a favorite whenever I want comfort with a little sweet twist.

Ingredients

• Two cups allpurpose flour: for structure and tenderness choose unbleached for best flavor
• One teaspoon baking powder: to help the bread rise evenly
• Half teaspoon baking soda: adds extra lift and browning
• Half teaspoon salt: to enhance all flavors
• One and a half teaspoons ground cinnamon: provides warm spice note
• Quarter teaspoon ground nutmeg: adds subtle aromatic depth
• Half cup unsalted butter: softened for richness and moisture use good quality for best taste
• One cup granulated sugar: for balanced sweetness
• Two large eggs: at room temperature to bind and add fluffiness
• One teaspoon pure vanilla extract: for flavor complexity
• Half cup sour cream: gives moisture and tenderness with slight tang
• Two Honeycrisp apples: peeled and chopped for sweet juicy fruit bursts
• Quarter cup brown sugar: helps caramelize the apple filling
• One teaspoon ground cinnamon: to coat the apples with warming spice

Instructions

Prepare the Dry Ingredient Mixture:

Whisk the flour baking powder baking soda salt cinnamon and nutmeg thoroughly in a medium bowl to ensure even dispersion of leavening and spices throughout the bread for consistent flavor and rise.

Cream Butter and Sugar:

Beat the softened butter and granulated sugar on medium high speed in a large bowl until pale and fluffy about two to three minutes to aerate the mixture and help create a tender crumb texture.

Incorporate Eggs and Vanilla:

Add the eggs one at a time beating well after each addition then mix in the vanilla extract and scrape down the sides of the bowl as needed to make sure the batter is uniform and prevent pockets of unmixed ingredients.

Add Sour Cream for Moisture:

Stir in the sour cream until the batter is smooth and creamy the acidity in sour cream will tenderize the crumb while amplifying overall flavor making the bread moist without heaviness.

Combine Wet and Dry Ingredients:

Gently fold the dry ingredient mixture into the wet ingredients just until no dry streaks remain being careful not to overmix which can develop gluten and make the bread dense.

Prepare Apple Filling and Add Ins:

In a small bowl toss the peeled chopped apples with brown sugar and cinnamon until evenly coated this blend will caramelize during baking enhancing the texture and flavor of the fruit.

Layer and Swirl the Batter:

Pour half of the batter into a greased loaf pan then evenly spread half of the apple mixture over it add the remaining batter and top with the rest of the apples then gently swirl the apples through the batter with a butter knife to create a marbled effect without overmixing.

Bake Until Golden and Set:

Place the loaf pan in a preheated oven at 350°F or 175°C and bake for fifty to sixty minutes check doneness by inserting a toothpick in the center which should come out with a few moist crumbs attached but no raw batter then cool the bread in the pan for ten minutes before transferring to a wire rack to cool completely.

Honeycrisp apples are my favorite in this recipe because they bring a natural sweetness and crisp texture that holds up beautifully in baking. One time my nieces helped me swirl the apples into the batter and it turned into a fun family tradition that always gets lots of compliments.

Storage Tips

Store your cooled apple bread wrapped tightly in plastic wrap at room temperature and consume within two days for best texture and flavor. For longer keeping wrap it in foil and freeze for up to three months and thaw overnight at room temperature before serving.

Ingredient Substitutions

You can swap sour cream with an equal amount of full fat plain Greek yogurt for a similar moist crumb with a boost of protein. If Honeycrisps are unavailable try Granny Smith apples which lend a tart counterpoint and firm flesh perfect for baking or to make it dairy free use softened coconut oil in place of butter which adds subtle tropical notes without sacrificing moisture.

Serving Suggestions

Try topping slices with whipped maple butter or pair with sharp cheddar cheese for a sweet savory contrast. Toasted walnuts or pecans folded into the batter add richness and crunch and a drizzle of lemon glaze brightens the flavors on cooler days.

This apple bread is a cozy autumn favorite perfect for sharing. Serve warm slices for best results.

Your Recipe Questions Answered

→ Why did the bread sink in the middle?

Sinking usually happens when the loaf is underbaked or the batter is overmixed, causing too much air. Make sure to bake fully and mix gently after adding flour.

→ How can I prevent dryness in the bread?

Check for doneness early and avoid overbaking. Using the suggested amount of sour cream and apples helps keep the loaf moist.

→ Is peeling the apples necessary?

Peeling smooths the texture and creates a tender crumb. Leaving peels on adds rustic texture and more fiber but may change mouthfeel.

→ Can this bread be prepared ahead?

Yes. Once cooled, it can be wrapped tightly and stored at room temperature for 2 days or frozen up to 3 months.

→ What are good serving suggestions?

Try a streusel topping, powdered sugar dusting, whipped maple butter, sharp cheddar, toasted nuts, or a lemon glaze for added flavor.