Ingredients
2 Granny Smith apples, peeled and chopped
Juice of 1/2 lemon
1/3 c. packed brown sugar
1 tsp. ground cinnamon
1/2 c. (1 stick) butter, softened
2/3 c. granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1 1/3 c. all-purpose flour
1 tsp. baking powder
1/2 c. orange juice
Preparation
Step 1Preheat oven to 350° and line a 9x5-inch loaf pan with parchment paper. In a large bowl, stir together chopped apples, lemon juice, brown sugar, and cinnamon.Step 2In another large bowl using a hand mixer, cream together butter and sugar until light and fluffy. Add eggs and vanilla and beat until smooth. Add flour, baking powder, and orange juice and mix until just combined. Step 3Add half batter to prepared loaf pan, then press in half the apple mixture. Top with remaining batter, then press remaining apples on top. Bake until loaf is golden and a toothpick inserted into the center of the cake comes out clean, about 1 hour 5 minutes. Let cool completely.
What kind of apples should I use? We prefer Granny Smith apples for baking for their tartness, but feel free to use your favorite. Salted or unsalted butter? Either! It totally depends on your salty-sweet preference. We know a lot of great bakers who swear by cooking with salted butter. In our test kitchen, we almost always use unsalted. Can I make this bread ahead of time? Absolutely. Well wrapped, this loaf will keep well at room temperature for a few days. Just make sure to let it cool completely before wrapping it, otherwise you’ll trap steam and cause the bread to get soggy. You could also freeze the whole loaf, well wrapped in plastic wrap, for up to two months. I have so many apples! What other recipes can I make? Find more apple inspiration in our collection of amazing fall baking recipes. Made this bread? Let us know how it went in the comment section below!
