My husband thought that the idea of Apple Pie mixed with bread was a bit weird at first. He is a bit of a bread purist so he is not really a fan of fruited breads and muffins and the like.
But I now have to keep at least one loaf of this bread in the freezer at all times. He LOVES this bread. It is just moist enough when you cut a slice and dig in but definitely benefits from a quick re-heat in the microwave and a slab of butter spread on while warm. It is wonderful on its own, to be sure and he can finish off a loaf in a day without heating it or adding butter. But why wouldn’t you??
Like I said, I usually have a loaf in the freezer so I can pull it out whenever I need a loaf of something out for a treat but don’t have time to bake. I also cut apples when I have extras and dip them in 1 cup of water and about 1 tablespoon of lemon juice then freeze them spread out on a baking sheet. Once they are frozen, I dump them into a ziploc freezer bag and keep them in the freezer, ready for the batter at a moments notice.
Please, make this bread. You won’t regret it!
For the Bread:
- 1/2 cup butter (1 stick), softened
- 1 cup brown sugar
- 1/4 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon apple pie spice (or make your own by mixing 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg)
- 5 medium apples, peeled, sliced and cut into bite-size pieces
For the Topping:
- 3 tablespoons butter, melted
- 3/4 cup flour
- 3/4 cup brown sugar
- Preheat oven to 350 degrees F. Prepare a 9×5-inch loaf pan with cooking spray and set aside.
- In a large bowl or stand mixer, combine the butter, brown sugar, milk, eggs and vanilla. Beat on medium speed until creamy. In a medium bowl, combine the flour, baking powder, salt and apple pie spice. Gradually add the flour mixture to the large bowl and mix until fully incorporated. Fold in the apples and pour into the prepared loaf pan.
- To make the topping, combine melted butter with the flour and brown sugar. Mix with a fork until crumbly and pour evenly over the top of the batter. Press the topping lightly into the batter. Bake for 50 to 55 minutes. Every oven is different so begin checking for doneness at 45 minutes by poking with a cake tester or toothpick. Cut into slices and serve warm.