Ingredients
Scale
- 2 cups all-purpose flour (you can substitute half with whole wheat flour for a nuttier flavor)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional, but adds a cozy depth)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream (or plain Greek yogurt for a lighter option)
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 medium apples, peeled, cored, and finely chopped (I like Granny Smith for their tartness)
- 1/2 cup chopped pecans or walnuts (optional, for a bit of crunch)
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons apple cider or milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This blend of spices brings back memories of Mama Lou’s careful measuring, always with a smile and a story to share.
- In another bowl, beat the eggs with the sugar until the mixture is light and fluffy—about 3 minutes. I remember standing on a stool next to Mama Lou, trying to keep the eggs from splattering everywhere as she taught me the magic of beating air into batter.
- Stir in the sour cream, melted butter, and vanilla extract. The batter will start to come together, creamy and inviting.
- Fold the dry ingredients into the wet until just combined. Be gentle here—overmixing can make the bread tough, and Mama Lou always said, “Easy does it, Sofia.”
- Carefully fold in the chopped apples and nuts, if using. The apples add moisture and a natural sweetness that reminds me of orchard days with Ouma, picking fruit and dreaming of all the recipes we’d try.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will fill with that warm, cinnamon-spiced aroma that feels like a gentle embrace.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- For the glaze, mix powdered sugar, apple cider (or milk), and vanilla extract until smooth. Drizzle over the cooled bread for that classic apple fritter finish—sweet, shiny, and irresistible.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
