Ingredients
Scale
- 1 large tart cooking apple (such as Granny Smith)
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon table salt
- 1 cup granulated sugar
- 1/3 cup unsalted butter, softened to room temperature
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 3 tablespoons sour cream
- 1/2 teaspoon vanilla extract (for glaze)
- 3/4 cup powdered sugar
- Whole milk (optional, to thin glaze if needed)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Peel, core, and finely chop the apple.
- In a small bowl, mix chopped apple with brown sugar and cinnamon; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together granulated sugar and softened butter until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in milk and vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Fold in the apple mixture gently.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow bread to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together sour cream, vanilla extract, and powdered sugar until smooth. Add a little milk if glaze is too thick.
- Drizzle glaze over cooled bread before serving.
Notes
This bread freezes well without the glaze for up to three months. Use tart apples like Granny Smith for best flavor. The sour cream glaze adds a unique creamy finish that complements the cinnamon and apple flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Dessert / Snack
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 30
- Sodium: 220
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 4
- Cholesterol: 55