I’ve been doing a lot of baking with apples lately, they’re so delicious and they just taste like fall to me. My younger brother’s birthday was last week and, as is tradition, I put together a box of goodies to send him. I made a batch of Cookies ‘n Cream cookies which are some of his favorites, and tried out a new Pumpkin Biscoff cookie recipe. My brother loves apples, so I thought this Fall Apple Bread would be good in addition to the cookies.
The bread is packed with shredded apples, dried cranberries, and walnuts. All those flavors combined with the apple pie spice and crunchy streusel topping help make the bread a little extra special. The recipe only makes one loaf of bread, but you can easily double the recipe if you’d like an extra loaf. You’ll definitely want one to keep for yourself if you’re giving one away!
- ½ cup unsalted butter, softened
- ½ cup sugar
- ½ cup brown sugar
- ¼ cup buttermilk
- 2 tsp. baking powder
- 2 eggs
- 1½ tsp. vanilla
- 2 cups flour
- 2 tsp. apple pie spice
- ½ tsp. salt
- 2 cups shredded, peeled apple- I used Granny Smith
- ¾ cup chopped pecans
- ½ cup dried cranberries
- ¼ cup brown sugar
- 3 tbl. flour
- ¼ tsp. apple pie spice
- 2 tbl. unsalted butter
- ⅓ cup chopped pecans
- Preheat the oven to 350 degrees. Spray a 9 x 5 x 3 inch loaf pan with nonstick cooking spray and set aside.
- Use a mixer to cream the butter for 30 seconds then add the sugars and mix until combined. Pour in the buttermilk and baking powder and beat until combined. Stir in the eggs and vanilla.
- In a separate bowl, whisk together the flour, apple pie spice and salt. Slowly pour the dry ingredients into the mixer and stir until just combined. Gently squeeze the excess liquid from the shredded apples then add the apples, pecans and dried cranberries to the batter. Stir until just combined. Spoon the batter into the prepared loaf pan.
- To make the streusel topping, combine the brown sugar, flour and apple pie spices. Use a pastry cutter to cut in the butter until the mixture resembles coarse crumbs. Add the pecans then crumble the streusel mixture over the batter.
- Bake for 60 minutes until a toothpick inserted in the middle comes out clean, be careful not to overcook the bread. Cool in the pan for 10 minutes before removing the bread from the pan and allowing it to cool on a wire rack. Once cool, store in an airtight container. The flavor in the bread will be best if you let it sit overnight before serving.
Source: My Baking Addiction