Apple Bread Recipe

Ingredients

For the Bread:

• • 120 g (1/2 cup) milk, room temperature (or use buttermilk; skip vinegar if using)
  • 1/2 tbsp vinegar or lemon juice (omit if using buttermilk)
  • 300 g (2 + 1/2 cups) all-purpose flour

• • 150 g (3/4 cup) brown sugar
  • 5 g (1 + 1/4 tsp) baking powder
  • 1/4 tsp baking soda

• • 1 tsp cinnamon powder
  • 2 apples (250 g total), peeled, cored, and shredded
  • Some lemon juice, to drizzle on shredded apples

• • 90 g (1/2 cup) vegetable oil
  • 2 eggs, room temperature
  • 1 tsp vanilla extract

For the Topping:

• • 15 g (1 tbsp) granulated white sugar
  • 1/4 tsp cinnamon powder

For the Glaze:

• • 35 g (4 tbsp) powdered sugar
  • Few drops of water, for the glaze

Directions

1. 1. Prepare the Milk Mixture:
      • Mix milk and vinegar (or lemon juice) in a large pitcher and let it rest for 10 minutes until it curdles slightly. Skip this step if using buttermilk.
   2. Mix the Dry Ingredients:
      • • In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, and cinnamon. Stir until well combined, then set aside.

       

   3. Prepare the Apples:
      • Peel the apples and shred them using the large holes of a grater. Drizzle the shredded apples with lemon juice to prevent browning, and set them aside.

1. 1. Combine Wet Ingredients:
      • Add the vegetable oil and eggs to the milk mixture. Mix until well combined.
   2. Incorporate Wet and Dry Mixtures:
      • • Gradually add the wet ingredients and vanilla extract to the flour mixture. Mix until just combined; do not overmix.

       

   3. Fold in the Apples:
      • Gently fold the shredded apples, including their juice, into the batter using a spatula until well combined.

1. 1. Prepare the Pan:
      • Pour the batter into a greased, floured, and parchment-lined loaf pan (1 kg/2 pounds or 26 cm/10 inches long).
   2. Add the Topping:
      • • Mix the granulated sugar and cinnamon, then sprinkle evenly over the batter. Score a line down the center using a buttered knife to encourage even baking.

       

   3. Bake:
      • Bake in a preheated oven at 180°C (360°F), using upper and lower heat without a fan, for about 55 minutes. Cover with aluminum foil after 30 minutes to prevent over-browning. Test with a toothpick; it should come out clean when done.

1. Cool:
   • Let the bread cool in the pan for 10 minutes before unmolding. Transfer to a wire rack to cool completely.
2. Glaze:
   • • Mix powdered sugar with a few drops of water to form a thick glaze, then drizzle over the cooled bread.

    

Serving Suggestions

• • Serve slightly warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat.
  • Enjoy with a cup of tea or coffee as a delightful afternoon snack.

Cooking Tips

• Avoid Overmixing: Mix the batter just until combined to prevent the bread from becoming dense.
• Foil Tip: Covering with foil halfway through prevents the top from burning while allowing the center to cook through.