Brown Sugar Apple Bread
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Try this recipe with sweet and firm pears instead of apples for a slightly different take on a classic combination.
Hands-on: 25 minutesTotal: 1 hour 35 minutes
- ¾ cup unsalted butter, divided
- 3 large apples, peeled, cored, and diced
- 1½ cups brown sugar
- 2 cups cake flour
- 1 tsp. ground nutmeg
- 1 Tbsp. baking powder
- ½ tsp. kosher salt
- 2 large eggs
- ⅔ cup buttermilk
- Melt ¼ cup (½ stick) butter in a large sauté pan over medium heat. Add apples and ½ cup brown sugar. Cook, stirring, until apples are caramelized and tender, about 10 minutes. Set aside to cool.
- Preheat oven to 350°F. Coat a 9" × 5" loaf pan with pan spray, and line the bottom and short sides with a strip of parchment.
- Sift together cake flour, remaining brown sugar, nutmeg, baking powder, and salt. Cut in remaining stick of butter until the mixture resembles coarse meal. Whisk together eggs and buttermilk; add to flour mixture along with cooled apples. Mix until the batter just comes together.
- Transfer batter to prepared pan; smooth the top. Bake 30 minutes, until risen. Reduce oven temperature to 325°F and bake 30 minutes longer, or until a pick inserted in the center comes out clean. Tent with foil if loaf browns too quickly.
- Remove from oven and cool 10 minutes before removing from pan. Continue cooling on a rack.