Honeycrisp Apple Bread (Ready-to-Print Version)
Tender loaf bursting with Honeycrisp apples, warm cinnamon, and a hint of nutmeg for autumn warmth.
# What You’ll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
1½ teaspoons ground cinnamon
06 -
¼ teaspoon ground nutmeg
→ Wet Ingredients
07 -
½ cup unsalted butter, softened
08 -
1 cup granulated sugar
09 -
2 large eggs
10 -
1 teaspoon pure vanilla extract
11 -
½ cup sour cream
→ Filling & Add-Ins
12 -
2 Honeycrisp apples, peeled and chopped
13 -
¼ cup brown sugar
14 -
1 teaspoon ground cinnamon
# Step-by-Step Guide:
01 -
Whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg in a medium bowl until evenly combined.
02 -
Beat the softened unsalted butter with granulated sugar on medium-high speed for 2 to 3 minutes until pale and fluffy.
03 -
Add eggs one at a time, beating well after each addition, then stir in the vanilla extract, scraping down the bowl as needed.
04 -
Mix in the sour cream until the batter is smooth and well blended.
05 -
Gently fold the dry ingredient mixture into the wet ingredients until no dry spots remain, taking care not to overmix.
06 -
In a small bowl, toss peeled and chopped Honeycrisp apples with brown sugar and ground cinnamon until evenly coated.
07 -
Pour half of the batter into a greased loaf pan, evenly distribute half of the apple mixture over the batter, then top with remaining batter and apples. Use a butter knife to gently swirl for a marbled effect.
08 -
Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
# Handy Tips:
01 -
Room temperature ingredients yield the best texture and rise.
02 -
Cut apples into uniform small cubes (about ¼ inch) for even softening.
03 -
Line the loaf pan with parchment paper for easy removal.