apple spice bread

Soft, moist apple spice bread made with applesauce, apple cider, and warm fall spices. Similar to banana bread in texture, but packed with apple flavor-the perfect bake for that in-between summer and fall feeling.

Makes: 1 9×5-inch loaf I Prep: 15 minutes I Bake: 50-60 minutes I Cool: 1 hour

apple spice bread

ingredients

• 113 g (8 tbsp) unsalted butter, room temperature

• 225 g (1 cup) unsweetened applesauce

• 120 g (1/2 cup) apple cider

• 2 eggs, room temperature

• 140 g (2/3 cup) granulated sugar

• 2 tsp vanilla extract

• 190 g (1 ½ cup) all purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp fine salt

• 1 ½ tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• ¼ tsp allspice

Instructions

1. Preheat the oven. Preheat the oven to 450°F (230°C). Line a 9×5-inch loaf pan with parchment paper, leaving enough overhang to easily lift out the loaf after baking.

2. Combine the wet ingredients. Melt the butter and transfer it to a large mixing bowl. Stir in the applesauce and apple cider until combined.

3. Add the eggs. Whisk in the eggs one at a time, mixing quickly after each addition until completely combined.

4. Add the sugar + vanilla. Whisk in the granulated sugar and vanilla extract until smooth.

5. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and allspice.

6. Make the batter. Gently fold the dry ingredients into the wet ingredients just until no streaks of flour remain. Do not overmix; this helps keep the finished bread soft and tender.

7. Fill the pan. Pour the batter into the prepared loaf pan and smooth the top.

8. Start at high heat. Bake at 450°F (230°C) for 10 minutes.

9. Reduce the temperature. Without opening the oven door, reduce the temperature to 325°F (165°C) and continue baking for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

10. Cool. Let the loaf cool in the pan for about 15 minutes, then use the parchment paper to lift it out and transfer it to a wire rack. Allow it to cool completely before slicing.

optional maple glaze

ingredients

• 60 g (1/2 cup) powdered sugar

• 1 tbsp pure maple syrup

• 1-2 tbsp milk

• ½ tsp vanilla extract

• pinch of fine sea salt

instructions

1. Make the glaze. Whisk together the powered sugar, maple syrup, vanilla, salt, and 1 tablespoon milk until smooth.

2. Adjust the consistency. Add additional milk a little at a time until the glaze is thick but pourable.

3. Glaze the bread. Once the apple spice bread is completely cool, drizzle the maple glaze over the top. Let it set slightly before slicing.

notes

• Cool completely before slicing. The crumb continues to set as the loaf cools, so slicing while warm can make it seem overly soft or gummy.

• Add fresh apple. For more texture and apple flavor, gently fold ¾ - 1 cup peeled, finely diced apple into the batter before transferring it to the loaf pan. I’d use a firm baking apple such as Granny Smith or Honeycrisp.

• Serving. This bread is especially good the next day, sliced and toasted with butter.

• Storage. Store the completely cooled loaf in an airtight container at room temperature for up to 4 days. If glazed, I’d refrigerate it if your kitchen is particularly warm.

• Freezing. Slice the cooled, unglazed loaf and freeze the individual slices in and airtight freezer-safe container for up to 2 months. Thaw at room temperature or gently reheat before serving.