Honeycrisp Apple Bread Loaf

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. 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. Bake a loaf for Thanksgiving Christmas or any autumn gathering and watch it disappear from the brunch or breakfast table in no time.

I first made this recipe on a crisp fall day and loved how the apples kept the bread moist throughout the week my family couldn’t get enough of it especially with a smear of butter.

Ingredients

• Two cups all purpose flour: for structure choose a brand you trust for consistent results
• One teaspoon baking powder: ensures the bread rises nicely
• Half a teaspoon baking soda: gives extra lift and works well with sour cream’s acidity
• Half a teaspoon salt: enhances all the flavors in the bread
• One and a half teaspoons ground cinnamon: brings that warm classic apple spice note
• Quarter teaspoon ground nutmeg: for subtle depth add fresh ground if you can for best aroma
• Half cup unsalted butter softened: for a creamy tender crumb room temperature is key
• One cup granulated sugar: balances sweetness and helps with browning
• Two large eggs: bind the bread and add richness best at room temperature
• One teaspoon pure vanilla extract: complements apple and spice flavors
• Half a cup sour cream: adds moisture and a tender texture look for full fat for best results
• Two Honeycrisp apples peeled and chopped: these sweet crisp apples hold up well during baking
• Quarter cup brown sugar: coats the apples adding a caramelized sweetness
• One teaspoon ground cinnamon in the apple mixture: intensifies the flavor

Instructions

Prepare the Dry Ingredient Mixture:

Whisk together the flour baking powder baking soda salt cinnamon and nutmeg in a medium bowl until fully combined. This even distribution is crucial so every bite gets that perfect balance of spice and lift.

Cream Butter and Sugar:

In a large bowl beat the softened butter with granulated sugar on mediumhigh speed for about two to three minutes until pale and fluffy. This step is all about building a tender crumb and incorporating air into the batter.

Incorporate Eggs and Vanilla:

Beat in the eggs one at a time ensuring each is fully mixed before adding the next. Stir in vanilla extract and scrape down the sides of the bowl to keep everything evenly combined. This keeps the batter smooth and cohesive.

Add Sour Cream for Moisture:

Mix in the sour cream until smooth. The sour creams acidity will help soften the crumb and add nuanced flavor making this bread moist but not dense.

Combine Wet and Dry Ingredients:

Add the dry mixture to the wet ingredients and fold gently just until no dry spots remain. Avoid overmixing here to keep the bread from becoming tough.

Prepare Apple Filling and Add Ins:

Toss the peeled chopped Honeycrisp apples with brown sugar and cinnamon in a small bowl until evenly coated. This step helps the apples caramelize and flavor the bread beautifully.

Layer and Swirl the Batter:

Pour half of the batter into a greased loaf pan then spread half of the apple mixture evenly over the top. Add the remaining batter and apples then use a butter knife to gently swirl the apples into the batter creating a marbled look. The gentle motion keeps the apple pockets distinct and attractive.

Bake Until Golden and Set:

Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 50 to 60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

My favorite ingredient in this recipe is the Honeycrisp apple because it stays crisp enough to offer a pleasant texture but softens just right to melt into the bread’s sweetness. One autumn I made this recipe right after an apple picking trip and the whole house smelled like fall in every bite.

Storage Tips

Store apple bread tightly wrapped at room temperature for up to two days or in the refrigerator for up to a week to keep it fresh. To freeze wrap it in plastic wrap followed by foil and thaw overnight at room temperature before serving.

Ingredient Substitutions

Replace sour cream with fullfat Greek yogurt if you want a slight protein boost without losing moisture. Use Granny Smith apples if Honeycrisp are unavailable for a tangier flavor that still bakes well. To make dairyfree swap butter for softened coconut oil which will add a subtle tropical hint.

Serving Suggestions

Serve sliced thinly with whipped maple butter for a luxurious treat or try it alongside sharp cheddar cheese for a delicious sweet and savory pairing. Sprinkle with powdered sugar or add a crumbly streusel topping just before baking for extra texture and sweetness.

Enjoy slices warm or toasted with butter for maximum comfort. It freezes well and makes a thoughtful homemade gift.

Common Questions About Recipes

→ Why did my loaf sink in the middle?

Sinking often happens if underbaked or if the batter was overmixed, causing excess air. Test doneness with a toothpick and mix batter gently after adding flour.

→ How can I prevent dryness?

Avoid overbaking and use the recommended amount of sour cream and apples to maintain moisture and tenderness.

→ Can I prepare this loaf in advance?

Yes. Once cooled, wrap tightly and keep at room temperature for 2 days or freeze up to 3 months. Thaw overnight before serving.

→ Should the apples be peeled?

Peeling helps create a smoother texture. Leaving peels adds rustic texture and fiber but can slightly change mouthfeel.

→ What are good serving suggestions?

Try a streusel topping, powdered sugar, whipped maple butter, sharp cheddar, or toasted nuts for texture and flavor contrast.