Studded with apple and layers of crumble, this quick bread recipe tastes as good as it looks. Apple Donut Bread has the rugged, crispy top of a donut combined with the crumbles of a coffee cake.
In this recipe
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What apples to use
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Tips and Tricks
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swaps and subs
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How to freeze
This is no ordinary apple bread. Made with a moist sour cream batter, it’s somewhere between a donut store apple donut, a coffee cake, and a snack loaf. I like to enjoy it with a hot cup of coffee or tea, whether it’s a morning snack, an afternoon pick-me-up, or an after-dinner dessert.
A few things make this bread so special: the sweet crumble layer, the dough smelling of cinnamon and nutmeg and a dash of butter. The butter helps create a crispy surface, similar to a ragged crust on an apple pancake. And don’t forget the rich vanilla glaze.
What is the best apple for baking?
I almost always use Granny Smith apples for baking. I love the contrast between tart fruit and sweet batter. Plus, they keep their shape when cooked and don’t turn into mush, so you can bite into different bits of apple in baked goods like apple pancakes.
If you prefer a sweeter, red apple, try Braeburn or Pink Lady apples. Gala and Fuji apples are often too floral for baked goods, so stay away from this recipe.
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Tips for making apple pie bread
When assembling quick breads like this, mix just until combined. Over-mixing can lead to over-development of gluten, resulting in a chewy rather than tender bread.
Toss the apples in flour to prevent them from sinking to the bottom of the bread. This way you have apple pieces in every bite. The next time you make a berry muffin, try this technique and mix the berries in some flour to evenly distribute them.
Easy adjustments
- Walnuts work well in this recipe and can be substituted for the pecans. Or mix it up with your favorite nuts and seeds.
- For a lighter version of the decadent bread, substitute plain Greek yogurt for the sour cream.
- Apple donut bread can be baked in an 8″ x 8″ or 8″ round cake pan. Start checking the doneness halfway through the baking time, as this takes less time than a loaf.
How to store and freeze
Store apple donut bread at room temperature for up to 4 days. Once completely cool, skip the frosting and line a container or large ziplock bag with a paper towel (to absorb excess moisture). Place the loaf on top, cover with another paper towel and seal.
The bread can also be wrapped in cling film and foil and frozen – I like to wrap individual slices to enjoy on the go. Freeze up to 3 months. Thaw and drizzle with glaze before serving.
Apple sweets for apple lovers
- Apple pie bar with crumb topping
- apple chip
- Apple fritters
- Caramel apple baobab
- apple slice cake
apple pie bread
ingredients
For the sprinkles
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1/4 Cup Salted buttersoftened
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1/2 Cup Brown sugar
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1/2 Cup all purpose flour
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1 teaspoon Cinammon
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1/2 teaspoon nutmeg
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1/3 Cup fine chopped pecansOptional
For the dough
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1 1/2 cups plus 2 tablespoons all purpose flourdivided
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2 teaspoon baking powder
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1/4 teaspoon baking soda
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1 teaspoon Cinammon
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1/4 teaspoon nutmeg
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1/4 teaspoon Salt
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1/3 Cup Brown sugarlightly packed
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2 Big Eggs
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1/2 Cup sour cream
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1/3 Cup plus 3 tablespoons unsalted buttermelted, shared
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1/4 Cup whole milk
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2 teaspoon vanilla extract
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2 Granny Smith applespeeled, cored, and chopped into 1/2-inch pieces
For the glaze
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1 1/2 cups powdered sugar
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1 teaspoon vanilla extract
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2 to 3 tablespoon whole milk
method
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Preheat oven to 350°F.
Grease a 9 x 5 inch loaf pan and line with parchment paper.
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Prepare crumble:
In a medium bowl, combine butter, brown sugar, flour, cinnamon, and nutmeg. Work the butter into the dry ingredients with your hands to form a crumbly mixture. Add pecans if using. Put aside.
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Make the dough:
In a medium bowl, combine 1 1/2 cups flour with baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium bowl, whisk together brown sugar, eggs, sour cream, 1/3 cup melted butter, milk, and vanilla until combined.
Add the dry mixture to the wet mixture and gently fold together with a rubber spatula until combined.
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Add apples:
In a small bowl, mix the chopped apples with the remaining 2 tablespoons flour until completely coated. Gently fold into the bread dough.
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Assemble and bake:
Pour half of the batter into the prepared loaf pan and smooth out. Top with half of the sprinkles. Add the remaining batter, smooth with a rubber spatula and sprinkle with the remaining sprinkles. Drizzle with the remaining 3 tablespoons of melted butter.
Bake until a toothpick inserted deep in the center of the loaf comes out clean or with a few dry crumbs, 45 to 55 minutes.
Place on a cooling rack and let rest 10 minutes before removing the bread from the pan. Allow to cool before glazing and serving.
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Glaze:
In a medium bowl, add powdered sugar and vanilla. Stir in the milk, 1 tablespoon at a time, until smooth. It should have the consistency of whipped cream.
Drizzle over the cooled bread. Slice and serve.
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| nutritional information (per serving) | |
|---|---|
| 418 | calories |
| 18g | Fat |
| 59g | carbohydrates |
| 5g | protein |
