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–+ servings
Delicious homemade brownie with nuts, perfect for dessert or snack.

Apple Tea Bread (A Simple Loaf for Using Up Apples)

Amber Bondar
A vintage-style apple tea bread with a golden crust and chunks of apple throughout. This is a drier, sliceable loaf meant to be eaten the same day it’s baked.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breads Biscuits Scones, Breakfast
Cuisine Canadian
Servings 8
Calories 406 kcal

Equipment

  • Loaf Pan 9x5"
  • Measuring Cups
  • Tablespoon
  • Teaspoon
  • mixing bowl
  • knife
  • Cutting board
  • peeler
  • Mixing Implement

Ingredients
  

  • 1 Cup Apple Chopped into larger pieces/chunks
  • ½ Cup Butter Softened
  • ¾ Cup Brown Sugar Yellow also works
  • 2 Lrg Eggs
  • 2 Tbsp Sour Cream
  • 2 Cups All Purpose Flour
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 Tsp Salt
  • ¼ Tsp Cinnamon
  • ¼ Tsp Nutmeg
  • ¼ Tsp Ginger
  • 1 Cup Walnuts Chopped

Instructions
 

  • Preheat the oven to 350°F. Grease one loaf pan and set aside.
  • In a large bowl, cream the butter and brown sugar until combined.
  • Add the eggs and sour cream beat until the mixture looks lighter and creamy.
  • Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger directly to the bowl. Mix until fully combined and no dry pockets remain.
  • Fold in the chopped apples and walnuts.
  • Transfer the batter to the prepared loaf pan and smooth the top.
  • Bake for about 1 hour for one large loaf, or 45 minutes if dividing the batter into two smaller pans.
  • To test for doneness, insert a butter knife from the side of the pan, angling it toward the center. If it comes out clean, the bread is done.
  • Remove from the oven and place the pan on a wire rack. Allow the loaf to cool before slicing.

Notes

Amber’s Notes

  • This loaf slices best with a sharp, thin-bladed knife rather than a serrated one, which can pull at the crumb and loosen the apple pieces.
  • If your apples are very large, keep the chunks closer to bite-sized so they distribute evenly instead of sinking or clumping.
  • This bread is meant to be plain and restrained; adding glazes or heavy toppings tends to overwhelm its texture.
  • A darker crust is normal for this loaf and part of its character — don’t pull it early just to keep it pale.
  • If baking for guests, plan to slice it shortly before serving rather than far in advance to keep the crumb intact.

Nutrition

Calories: 406kcalCarbohydrates: 49gProtein: 6gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 32mgSodium: 633mgPotassium: 150mgFiber: 2gSugar: 22gVitamin A: 385IUVitamin C: 1mgCalcium: 104mgIron: 2mg
Keyword apple, apple desserts, bread recipe, brunch, fall desserts, quick bread
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