A delicious moist Apple Crumb Bread, perfect anytime. Snack, Dessert or even Breakfast. Serve plain or with a drizzle of Homemade Maple Caramel Sauce.
Apple Bread
Apple BreadIt’s finally apple season and I couldn’t be happier.
I must have tested this Apple Bread Recipe at least half a dozen times. I had a lot of taste testers for this recipe which means a lot of critics!
I messed around with the amount of apples I used, how big or small I chopped the apples, but never the type of apple.
How to make an Apple Bread
- Whisk the dry ingredients together
- Cream the butter and sugar for about 2-3 minutes
- Add the egg and beat until fluffy, about 4-5 minutes
- Add the dry ingredients alternately with the milk into the egg mixture
- Fold the apples into the batter
- Spoon the batter into the loaf pan
- Sprinkle with the crumb mixture and bake
- Let cool completely before drizzling with the Maple Caramel Sauce
Some tips on making the Best Apple Bread
I have to say for Baking or Cooking Apples, I always reach for a Royal Gala or Fuji. My favourites not only for baking or cooking but also for eating.
I also used Cake flour rather than all purpose. Cake flour makes a tender and delicate texture. And no need to buy, just make your own.
For every cup of all purpose flour remove 2 tablespoons of flour and substitute with corn starch. Be sure to sift together two or three times so it is well combined and has no lumps.
Yesterday I shared my recipe for Maple Caramel Sauce, so naturally I had to add a drizzle to the cooled baked Apple Crumb Bread, and yes it was the perfect finishing touch.
How to store an Apple Bread
Let the bread cool completely then store in an airtight container or bag at room temperature for a day or two any longer and it should be refrigerated. It will keep up to four to five in the fridge.
How to Freeze an Apple Bread
Let the bread cool completely before freezing. Wrap it tightly in plastic wrap, then place in an airtight freezer bag. The bread will keep for up to two months. Thaw the bread overnight in the fridge.
More Apple Recipes you may enjoy!
Homemade Italian Apple Crostata
So if you are looking for an Apple Bread with all the trimmings, then this is the one! Lots of chopped apples, a crumb topping, a little cinnamon and a creamy Caramel Drizzle. Enjoy!
And Happy Thanksgiving to all my Canadian Readers. I am definitely looking forward to this Thanksgiving. Roast turkey and all the trimmings with my Canadian Family for the first time in 21 years!
Apple Crumb Bread with Maple Caramel Sauce
Ingredients
APPLE BREAD BATTER
- 2 cups cake flour**
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 1/2 teaspoon cinnamon
- 1/4 cup butter (salted, room temperature)
- 1/4 cup sugar
- 1 egg (room temperature)
- 3/4 cup milk (room temperature)
- 2 apples (peeled and chopped medium size)
**Homemade Cake Flour - for every 1 cup of all purpose flour remove 2 tablespoons of flour and replace with 2 tablespoons of corn starch, sift 2-3 times to combine well.
Room temperature - remove from fridge 30 minutes before using.
CRUMB TOPPING
- 1/2 teaspoon cinnamon
- 1/4 cup all purpose flour
- 1/3 cup brown sugar
- 2 tablespoons cold butter
Instructions
- Pre-heat oven to 350F (180C), grease and flour an 8 inch loaf pan.
- Chop apples (small or medium size depending on what you like) and stir in 1 tablespoon of lemon juice - keeps the apples from turning brown) and set aside.
APPLE BREAD BATTER
- In a medium bowl whisk together the cake flour, baking powder, salt and cinnamon. Set aside.
- In a large bowl on medium speed cream the butter and sugar, approximately 2-3 minutes, add the egg and continue beating until fluffy for approximately 4-5 minutes.
- Beat the dry ingredients alternately with the milk into the egg mixture (beating between each addition). Fold the chopped apples into the batter.
- Spoon the batter into the prepared loaf pan and sprinkle with the crumb topping. Bake for approximately 40-45 minutes or until tooth pick comes out clean. Let cool completely before drizzling with Maple Caramel Sauce.
CRUMB TOPPING
- In a small bowl mix together the cinnamon, flour and sugar, cut in the butter until you have coarse crumbs. Sprinkle on loaf before baking.
Nutrition
Updated from October 7, 2018.
joan says
This recipe came out just wonderful. I uses a 9×9 pan, added nuts and raisins. Keep up the good work. My friends think I’m a great cook.
Rosemary says
Hi Joan, thanks so much, glad everyone liked it. And you are a great cook!
Helena says
Will try this week
Rosemary says
Hi Helena, I hope you like it, let me know how it goes.
Matthew M Murray Sr says
Attempting to adjust this recipe for 1 pound loaf pans as Christmas gifts. My family loved the 9×5 loaf so much I had to make another 2 days later. Both myself and my family feel this would be a great gift for neighbors, mail persons and so forth. Any ideas on how to do this with as little trouble as possible would be greatly appreciated.
I have already purchased 50 of the pans with tops and now realize I would only need four for the baking process only just wrap them in glad wrap. but I think they would be more presentable in the pans. Thank You for this recipe.
Sincerely,
Matthew M Murray Sr.
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Rosemary says
Hi Matthew, I have never mailed baked goods so I really don’t have any good tips, but I did find this link that might be helpful. https://www.ups.com/us/en/services/knowledge-center/article.page?kid=d746b8ce. Thanks so much, glad you enjoyed the recipe. Have a great weekend.
Elaine says
Hi, I tried this recipe today and the flavor is perfect! However my loaf is extremely moist and dense, no crumbs or air holes. It doesn’t look like your picture! I actually baked it about 10-15 minutes longer because the toothpick kept coming out wet at 40-45 minutes. I followed the other directions to the letter but I’m wondering if the quantity of apples or the size of the dice could have caused it. Do you know how many cups of apples is best? My two apples were pretty large. I really want to save this recipe, flavor-wise the best I’ve tried!
Rosemary says
Hi Elaine, the first time I made this bread it came out the same way yours did, and yes that is because of the amount of apples (I think I used 3 medium apples the first time and 2 the 2nd time) my family loved it that way but I prefer less apples and diced smaller. So I would say if your apples are very large then probably 1 – 1 1/2 would work better. Hope that helps. Let me know. Have a wonderful Sunday.
Sue says
Question – you say to put your chopped apples into lemon juice to keep them from being discolored…so then do you drain the lemon juice from the apples before adding the apples to the batter, or just add the lemon juice to the batter? Thanks!
Rosemary says
Hi Sue, no draining, add the apples and the lemon juice. Hope you like it. Let me know,
Diana Marchunt says
So glad I found you.
Rosemary says
Hi Diana, thanks so glad you did too and I hope you enjoy the recipes. 🙂