Ingredients:

  • 2 cups Granny Smith Apples, peeled, cored, diced small (300g)
  • 1 teaspoon Ground Cinnamon (for apples)
  • 1 tablespoon Granulated Sugar (for apples)
  • 2 cups All-Purpose Flour (250g)
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup Unsalted Butter, softened (113g)
  • 1 cup Light Brown Sugar, packed (200g)
  • 2 large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Full-Fat Sour Cream or Plain Greek Yogurt (120g)
  • 1 cup Powdered Sugar (for optional glaze)
  • 2-3 tablespoons Milk or Lemon Juice (for optional glaze)

Instructions:

  1. Prepare Apples & Pan: Toss diced apples with 1 tsp cinnamon and 1 tbsp sugar. Grease and flour a 9x5 inch loaf pan or line with parchment paper. Preheat oven to 350°F (175°C).
  2. Combine Dry Ingredients: Whisk together flour, baking soda, nutmeg, and salt in a medium bowl. Set aside.
  3. Cream Butter and Sugar: In a large bowl, beat softened butter and brown sugar until light and fluffy (about 2–3 minutes).
  4. Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
  5. Alternate Wet and Dry: Gradually add the dry mixture to the wet mixture, alternating with the sour cream/yogurt. Start and end with the dry ingredients. Mix just until combined; do not overmix.
  6. Fold in Apples: Gently fold in the spiced apple mixture using a rubber spatula, using minimal strokes.
  7. Bake: Pour batter into the prepared loaf pan. Bake for 55–65 minutes, or until a skewer inserted into the centre comes out with moist crumbs attached.
  8. Cool: Let the bread cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely.
  9. Glaze (Optional): Whisk powdered sugar and liquid (milk or lemon juice) until smooth and drizzle over the cooled loaf.