Description
Tender slices studded with juicy apple pieces and warm spices — this loaf is perfect for breakfast, a snack, or a cozy dessert alongside your favorite hot drink.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups apples, finely diced (Granny Smith recommended)
- 1/2 cup chopped walnuts or pecans (optional)
- 1 tablespoon turbinado sugar (optional, for sprinkling on top)
Instructions
- Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and dust lightly with flour, or line it with parchment.
- In a bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined. Set this dry mix aside.
- In a separate, large bowl, beat the softened butter and granulated sugar until pale and fluffy — about 2–3 minutes.
- Add the eggs one at a time, mixing well after each, then stir in the vanilla.
- Add the dry mixture to the butter mixture in three parts, alternating with the sour cream; start and finish with the flour blend. Mix just until no streaks of flour remain.
- Gently fold the chopped apples and the nuts (if using) into the batter so they distribute evenly.
- Spoon the batter into the prepared pan and level the surface with a spatula. If you like a sparkly, crunchy top, sprinkle the turbinado sugar over the loaf.
- Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. If the crust browns too quickly, tent loosely with foil for the last 10–15 minutes.
- Let the loaf rest in the pan for about 10 minutes, then remove it to a wire rack to cool completely before slicing.
Notes
- Apple choice: Granny Smith apples work great because their tartness and firm texture hold up during baking.
- Nut-free option: Omit the walnuts or pecans to make this suitable for nut-sensitive eaters.
- Serving suggestion: Toast a slice and top with butter or cream cheese, or enjoy warm with tea or coffee.
- Storage: Keep cooled slices in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze; thaw in the fridge or at room temperature before reheating.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert