Chunky Apple Bread
Dive into the cozy flavors of autumn with this irresistible Chunky Apple Bread recipe! Packed with tender, juicy apple chunks and warmly spiced with cinnamon, this moist quick bread is a delightful treat perfect for breakfast, dessert, or an anytime snack. The combination of granulated and brown sugar gives it a deep caramel-like sweetness, while optional chopped walnuts or pecans add a satisfying crunch. Topped with a sprinkle of turbinado sugar for extra texture and a hint of sparkle, this easy-to-make bread bakes to golden perfection in just one hour. Whether enjoyed fresh out of the oven or as a next-day indulgence, Chunky Apple Bread is sure to fill your kitchen with the comforting aroma of fall. Great for sharing—or keeping all to yourself!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1.5 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoon kosher salt
- 2 large eggs
- 0.5 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
- 1.5 cups apples, peeled, cored, and diced (about 2 medium apples)
- 0.5 cup chopped walnuts or pecans (optional)
- 1 tablespoon turbinado sugar (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving a bit of overhang for easy removal.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, ground cinnamon, and salt until well combined.
In a separate medium bowl, whisk the eggs, melted butter, vanilla extract, and milk until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; some lumps are fine.
Fold in the diced apples and chopped nuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly. If desired, sprinkle the top with turbinado sugar for extra crunch and sweetness.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then use the parchment overhang to lift the bread out of the pan and transfer it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 167 mg | 7% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 45.3 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 169 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
