Apple Bread

Servings: servings (1 loaf)

Calories: 275cal

Preheat oven to 350 F. Spray or grease a 9x5 loaf pan and line with parchment paper, making sure that some extra parchment paper hangs over the sides.
In mixer with paddle attachment, cream together butter and both sugars.
Add eggs and vanilla and mix together. Scrape down bowl and mix again until well combined.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and allspice.
Add half of the flour mixture and half of the orange juice to the mixer. Mix together, scraping down the bowl, until incorporated.
Add in remaining flour mixture and remaining orange juice and mix until incorporated, scraping down sides of bowl if needed.
Using a wooden spoon, stir in chopped apples and walnuts.
Turn batter into prepared 9x5 loaf pan.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Remove pan from oven and place on a wire rack. Allow to cool completely. When cooled, use parchment paper handles to remove the bread from the pan.
Mix together glaze ingredients and drizzle over bread.

5 from 10 votes

I would suggest Granny Smith, Braeburn, and Jonagold for the tart variety. Honey Crisp or Gala apples work well for the sweet apple variety. Basically, any variety of baking apple will work here. We are using chopped apples, however, you can shred the apple instead if desired.
Lining your loaf pan with parchment paper will help keep the edges of your quick bread from getting too crunchy. It also provides handles that allow you to lift the bread easily from the pan.
Be sure to let your quick bread cool, as cutting into the bread when it's still hot will cause it to crumble.
Our glaze is thin as we just want it to accent the bread, not overpower it. However, you can thicken it by simply cutting back the amount of milk that you use.

Course: Breads

Cuisine: American

Prep Time20

Cook Time1

Total Time1 20