As you can probably tell, my fridge is still stuffed with apples. In an attempt to use them up, I have been desperately searching for apple recipes. My new mission is to find recipes that I can bake now, and freeze for later. I do love apples, but I have been baking with them SO much lately that the prospect of eating another chunk of cooked apple isn’t appetizing. By freezing my baked goods, I get to use up the apples before they go bad and delay the eating. Right now, both are rather necessary.
This loaf is based on my banana bread recipe. I swap some white sugar for brown to get more of a caramelized flavour and use chopped apples instead of bananas. You might think that the banana bread would be more moist, but as the apples cook, they slowly release moisture that the rest of the loaf soaks up keeping the bread moist. The addition of sour cream helps too by adding more fat and a slight sourness to even out the sweetness of the cooked apples.
Makes 1 loaf
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup sour cream
- 2 apples finely diced
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp salt
- Preheat the oven to 350F (180C).
- Grease a loaf tin with butter and line with parchment paper.
- Cream together the butter and sugars.
- Crack in the eggs and beat together well.
- Set aside the wets, and mix the dries (flour, salt, baking soda, and cinnamon).
- Peel and finely dice the two apples.
- Transfer the apples to a small bowl.
- Pour the sour cream and vanilla over the apples and stir together.
- Alternately add the dry ingredients and the apples to the creamed butter and sugar mixing together well between each addition.
- Pour the batter into the prepared loaf tin.
- Bake for 60-70 minutes until the batter doesn’t jiggle at all when shook and a knife inserted into the loaf comes out clean.
- Leave to cool for at least 15 minutes before turning the loaf out of the tin.