Apple Bread Recipe

Preheat the oven to 350°F.

Mix the brown sugar and 1 teaspoon of the cinnamon in a small bowl and reserve it.

Peel and chop the apples into 1/4-inch pieces. Butter a 9 x 5-inch aluminum loaf pan.

In a large bowl, whisk the flour, baking powder, baking soda, salt, nutmeg, and 1 teaspoon of the cinnamon. Make a well in the center.

In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil , eggs, and vanilla extract.

Pour the wet ingredients from the batter into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.

Add the apples and fold them in with a spatula, taking care not to overwork the batter.

Pour half of the batter into the prepared pan. Sprinkle with ½ of the brown sugar mixture. Add the remaining batter on top and sprinkle the remaining brown sugar mixture on top. Insert a butter knife into the batter and draw a few S shapes through the pan to swirl.

Place the pan in the oven. Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs, rotating the pan halfway through baking, about 55 to 65 minutes. Allow to cool in the pan for 30 minutes.

Run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 1 hour) before slicing into pieces. This bread is best the day it’s made, but you can store refrigerated for up to 1 week: make sure to bring to room temperature before enjoying. Alternatively, store frozen for up to 3 months.