Prep Time: 20 mins | Cook Time: 55-65 mins | Serves: 10
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Step 2: The Dry Whisk
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 3: The Wet Mix
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the milk and vanilla extract.
Step 4: Combine and Fold
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Do not overmix.
Gently fold in the chopped apples until they are evenly distributed throughout the batter.
Step 5: The Crumb Topping
In a small bowl, combine the flour, oats, brown sugar, and cinnamon for the topping. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 6: Bake to Perfection
Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the crumb topping generously over the batter.
Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.
Step 7: Cool and Glaze
Let the bread cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.
If desired, whisk together the glaze ingredients and drizzle over the completely cooled bread.
Step 8: Slice and Savor
Slice and serve. Enjoy with a hot cup of coffee or tea for the perfect fall treat.
Chef’s Notes: Pro-Tips for the Perfect Loaf
The Apple Choice: Use a firm, tart apple that holds its shape when baked. Granny Smith is the classic choice for its tangy contrast. Honeycrisp or Braeburn are also excellent for a sweeter, still firm result.
Room Temperature is KEY: Using room temperature eggs, butter, and milk helps them emulsify with the sugar, creating a lighter, fluffier crumb.
Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten, which leads to a tough, dense bread.
The Cool Down: Letting the bread cool completely before slicing is important. If you cut it while warm, it will be crumbly and messy.
Frequently Asked Questions (FAQ)
Q: Can I make this bread ahead of time?
A: Absolutely! The flavor is even better the next day. Bake it, let it cool completely, wrap it tightly in plastic wrap, and store it at room temperature. Add the glaze just before serving.
Q: How do I store it?
A: Store leftover glazed bread in an airtight container at room temperature for 2-3 days. For longer storage, keep it unglazed in the refrigerator for up to 5 days, or freeze it for up to 3 months.
Q: Can I add nuts?
A: Yes! Fold ½ cup of chopped walnuts or pecans into the batter with the apples for a delicious crunch.
Q: My bread is browning too fast. What should I do?
A: Ovens can vary. If the top is getting dark before the center is cooked, simply tent the loaf with a piece of foil for the remainder of the baking time.
