Description
Learn how to make delicious and moist apple bread with this easy recipe. Perfect for breakfast or dessert, try it today and satisfy your cravings!
Ingredients
- 1 and 1/2 cups (180g) peeled & chopped apples (1/2 inch chunks; you need about 2 medium apples)
- 1/3 cup (67g) packed light or dark brown sugar
- 1 and 1/2 teaspoons (3 ml) ground cinnamon
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon (5 ml) ground cinnamon
- 1/2 teaspoon (3 ml) ground nutmeg
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (3 ml) baking soda
- 1/4 teaspoon (1 ml) salt
- 1/2 cup (8 Tbsp; 113g) beef suet, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) unsweetened applesauce, at room temperature*
- 1 teaspoon (5 ml) pure vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature
Instructions
- Position the oven rack just below the center and preheat to 350°F (177°C). Coat a 9×5-inch loaf pan with nonstick spray.
- For the apples: Mix together the apple pieces, brown sugar, and cinnamon. Set this mixture aside.
- For the batter: In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside. Using a handheld or stand mixer with a paddle or whisk attachment, blend the beef suet and granulated sugar on high until the texture is smooth and creamy, about 2 minutes. Add the eggs, then blend on medium until mixed. Scrape the bowl’s sides and bottom as necessary. On medium speed, incorporate the applesauce and vanilla until mixed. The mixture will appear lumpy and separated—this is normal. Gradually add the dry ingredients to the liquid mixture, keeping the mixer on low, and slowly pour in the milk as the mixer runs. Blend just until mixed, taking care not to overmix. You might need to manually whisk to ensure no lumps remain at the bottom. The batter will be sticky and moderately thick, yielding about 3 cups.
- Pour and evenly spread half of the batter into the base of the prepared loaf pan. Evenly distribute the apple mixture and any remaining cinnamon/brown sugar juices on top. Spread the remaining batter on top, ensuring every last bit is used. Use a knife to swirl through the batter down the loaf pan’s center.
- Bake for 60-75 minutes, loosely covering with aluminum foil after 30 minutes to avoid excessive browning of the top and sides. As this loaf is large and dense, it may require more time, which is perfectly fine. Insert a toothpick into the loaf’s center to check for doneness; it should come out clean. Start checking at 60 minutes. Mine typically takes 70 minutes. Once done, take it out of the oven and let it cool completely in the pan on a wire rack.
- Once cooled or nearly cooled, slice and serve. (Attempting to slice while warm can cause it to fall apart.)
- Cover and store at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- Peel and chop apples into uniform 1/2-inch chunks for even distribution in the loaf.
- Soften the beef suet to room temperature before blending with sugar for a smooth batter texture.
- Avoid overmixing the batter when combining dry and liquid ingredients to prevent a tough loaf.
