This delicious apple bread is simple to make and so good. No peeling apples and a secret ingredient to add tons of flavor and keep it moist!
I got a mixed box of apples, peaches and plums from a local farm a couple weeks ago, and it was filled to the brim!
Two different kinds of apples, the juiciest peaches EVER and little plums that my kids adored.
Back to those apples, though.
In our house, zucchini bread is a staple.
My daughter LOVES zucchini bread “sandwiches” in her lunchbox, filled with a generous slather of plain cream cheese.
I love warming a piece in the toaster, and eating it with melty butter. Mmm…
In the box, there were a few different apple varieties, two of which were green—a little tart, a little sweet.
So, when I sliced the final bit of our last zucchini bread loaf, I thought I’d try my hand at making a different kind of bread.
Yes, that’s right: apple bread!
(You can see little flecks of the skins peppered throughout the bread.)
I also used a jar of a homemade apple butter spread given to me by Kauffman’s Fruit Farm & Market, not too far away from us, in Pennsylvania.
Kind of like a secret ingredient—deeper flavor than applesauce, but useful in the same way to help keep the bread moist.
I baked my loaves for about fifty minutes, which leaves the center slightly underdone.
I’ll take a little “underdone” instead of “overdone” any day (though, I’m not offended if you want to bake yours for another ten to fifteen minutes … I’d start testing for doneness at fifty-five minutes).
Melt in your mouth… Sometimes I use a variety of pans instead: tube pan, muffin tins, cake pans, etc., instead of just loaf pans. If you plan on freezing these, wrap them tightly in plastic wrap once they've cooled, and then put them into freezer zip top bags.
Sometimes I use a variety of pans instead: tube pan, muffin tins, cake pans, etc., instead of just loaf pans. If you plan on freezing these, wrap them tightly in plastic wrap once they've cooled, and then put them into freezer zip top bags.