Kentucky Apple Bread
Delight your taste buds with the warm, comforting flavors of Kentucky Apple Bread, a moist and tender quick bread infused with a hint of Kentucky bourbon for a unique twist. Packed with finely diced fresh apples and a medley of warm spices like cinnamon, this fall-inspired treat is perfect for breakfast, a midday snack, or even dessert. The addition of chopped pecans lends a satisfying crunch, while melted butter and brown sugar create a rich, caramel-like base. Quick to prepare in just 20 minutes and baked to perfection in under an hour, this easy homemade loaf fills your kitchen with irresistible aromas and is sure to become a family favorite. Whether served slightly warm or at room temperature, this spiced apple loaf stays moist and delicious for days, making it the ultimate bake for any occasion.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar
- 0.5 cups Unsalted butter, melted and cooled
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 1 tablespoon Kentucky bourbon
- 2 cups Apples, peeled and finely diced (about 2 medium apples)
- 0.25 cups Milk
- 0.5 cups Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Whisk until smooth and well combined.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and bourbon.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to ensure the bread remains tender.
Stir in the diced apples and milk until evenly distributed. If using, fold in the chopped pecans for added flavor and texture.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 327 mg | 14% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 40.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 192 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.
