Honeycrisp apple bread is a taste of fall in every bite! This tender quick breadisseasoned with warm, earthy spices like cinnamon and nutmeg, and stuffed with bits of sweet, juicy apples.
I love Fall (as long as it stays warm) and I love it for all of the edible reasons. Squashes galore, a turn towards comfort foods, and apples – SO many apples! Apple pies, sauce, salads, butter, and the list goes on. Oneway that I enjoy apples is in the form of quick breads! I like to use Honeycrisp apples in this recip,e but frankly, you can use any good cooking apples. Click HERE for a list of great uses for apples.
I useHoneycrisp apples because they seem to have the perfect blend of sweet and tart flavor. They don’t get too mushy during baking, either. They cost a bit more than varieties like McIntosh or Gala, but they are worth every dime. I bought mine form a local apple orchard,Apple Works. We visit them several times each season, and theyhappen to make Indiana’s best apple pie. Really.
This honeycrisp apple bread recipe makes 2 loaves, and I typically freezeone,or give it away. I’vemade this into muffins (using less baking time) and mini-loaves. For general information, I have not made this bread using apple sauce or sugar substitutes. I don’t use applesauce in my bread recipes very often, because I want fresh appleflavor, so I just eat less of the bread. Moderation ya’ll ????
Now back to the bread. This is a one-bowl recipe! First, cream the sugar and butter together, add the eggs and the vanilla,then sift in the dry ingredients. After that,fold in the peeled and chopped apples. I use 3 large honeycrisp apples in this recipe. I feel like that is enough, because using too manyapples makes theconsistency too heavy, in my opinion.
As far as what tocoat your baking pan with, that is a personal choice. I generally coat all pans in unsalted butter. Nothing against non-stick spray, I just have always used butter. I do not bake on a daily basis, so that also plays into my choice to grab the butter. I also use asilicone coated baking pan and let me tell you ladies and gents, my bread comes out perfectly.Every.Single.Time.
Drizzle a slice with some rich caramel, or simply add a pat of butter. Pair this with a cup of coffee or tea and you are set for snacking!
Pleasetry this honeycrisp apple bread! And if you do, pleaselet me know! I would love to see pictures of it on my Facebook pageor tag me in a tweet @Basilmomma or on Instagram @BasilmommaHT. I love to see what you arecooking!
3 large Honeycrisp apples, peeled, cored and chopped to the size of a pea
Instructions
Preheat oven to 350 degrees.
Coat two 8×4 inch loaf pans with non-stick spray or butter.
In a large bowl, use a hand or stand mixer to cream the butter and sugar, then blend in eggs (1 at a time) and vanilla.
Sift in the dry ingredients, and mix on low speed to combine. (Batter will be thick).
Fold in the apples with a spatula, then evenly distribute batter into both loaf pans.
Bake at 350 F for 1 hour. Watch bread in the last 5 minutes so as not to over bake. Bread is done when toothpick inserted into the center comes out dry or with just a few moist crumbs.
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More quick bread recipes to try:
Easy Bread Recipes {Best Quick Breads}
Lemon Blueberry Quick Bread
Maple Bacon Pull Apart Bread
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Tip 1: Follow the Recipe Closely. The first and most important tip to making a successful quick bread is to follow the recipe closely. Quick bread recipes are generally very precise, and even small deviations from the recipe can cause your bread to turn out differently than you intended.
The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient.
Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.
Add liquid ingredients to dry ingredients all at once. Using a wooden spoon, mix just until the dry ingredients are moistened, 15 to 20 light strokes. There should be some small lumps. Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels).
Baking is a science, and certain ingredients like flour and leavening agents need to be measured and added exactly how the recipe suggests. Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle.
The two main quick-acting leavening agents are baking powder and baking soda Salt: Used as a seasoning Liquid: Helps in the blending of dry ingredients and the formation of gluten. It triggers the leavening action of baking powder or baking soda. Sugar: Makes quick breads tender and adds flavor.
What are two common chemical leavening agents that are used in quick breads? Baking soda and baking powder. Reacts only once-as soon as the chemical is dissolved in liquid.
As with baking soda, the purpose of baking powder is to create air bubbles that give your baked goods their light, airy texture. There are two types of baking powder: single action and double action. Single action baking powder creates the carbon dioxide bubbles upon contact with moisture, similar to baking soda.
Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.
Genetics. U.S. Plant Patent 7197 and Report 225-1992 (AD-MR-5877-B) from the Horticultural Research Center indicated that the Honeycrisp was a hybrid of the apple cultivars 'Macoun' and 'Honeygold'.
The health benefits from eating apples are numerous. One medium Honeycrisp apple has 5 grams of fiber and only 80 calories. Because of the amount and type of fiber, an apple will help a person feel full longer, helping him or her to consume fewer calories daily. The pectin in apples may also help lower cholesterol.
A close, dense textured quick bread indicates the batter was overmixed, the dough was too wet or dry, the oven was too hot, or the bread wasn't baked long enough.
It may be necessary to change the amounts of flour and/or liquid, or to make temperature changes. Quick breads may need a 15 to 25°F temperature increase, depending on other ingredients used. Substitute brown sugar for granulated sugar. Don't overbake the quick bread.
To determine whether bread is of good quality, there are several factors and characteristics you can identify. For example the crust must be crisp and of a darker tone than the inside, a strong flavour and taste due to the flour, as well as a pleasant smell. What's also important is that the conservation is longer.
Quick breads are pretty self-explanatory – they're called quick because they're relatively quick to make. Quick bread loaves and coffeecakes use baking powder or baking soda for leavening agents, and require little to no kneading. Fruits, nuts, oats, vegetables and spices can add flavor.
Too much extra flour worked into the dough while folding and/or shaping can cause dense bread. Over mixing can cause a dense loaf by the weakening and breakdown of the gluten (not likely to happen if you fold dough or hand knead). The flour you used is a whole grain with coarse bits of bran and grain in it.
Yeast breads require time and patience in allowing the dough to proof and rise before baking. A fast-paced modern society found solutions to bake quick breads using food-safe chemical leavening agents such as baking soda and baking powder, eliminating the wait and fermentation time before baking.
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