Apple Bread (Eggless) / Apple Loaf Cake
This Eggless Apple Bread is moist, tender, and perfectly sweetened. It is full of apple chunks and crunchy pecans and flavored with cinnamon and vanilla!
Ingredients
- 1¾ cups (210g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (113g) unsalted butter melted
- ½ cup (100g) brown sugar
- ⅓ cup (65g) granulated sugar
- ½ cup (120g) sour cream or plain yogurt
- 1 teaspoon pure vanilla
- 1 cup (140g) peeled and chopped apples (about one large apple)
- ½ cup (55g) lightly toasted and chopped pecans or walnuts
- ¼ cup (60ml) milk
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8x4-inch or 9x5-inch loaf pan with nonstick spray or butter. Set aside.
- Whisk the flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl until well combined.
- In a large bowl, whisk melted butter, brown sugar, granulated sugar, sour cream (or yogurt), and vanilla until well combined. Add chopped apples and nuts, and mix well.
- Add dry ingredients and milk to the wet mixture and gently mix until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. The baking time may vary, so keep an eye on the bread after 40 minutes.
- If the top of the loaf cake is browning too quickly, remove it from the oven after 30 - 35 minutes and loosely cover it with aluminum foil. Then return it to the oven and continue baking for the remaining time.
- Remove the loaf cake from the oven and transfer the loaf pan onto a wire rack. Allow the zucchini bread to cool completely in the pan before slicing and serving.
Storing and Freezing Suggestions
- Cover and store the Apple Bread at room temperature for 2 days or refrigerate for 4-5 days.
- This loaf freezes well. Once it is completely cooled, cover it tightly and freeze it for up to a month. Then, allow the bread to thaw at room temperature before slicing and serving. Or let it thaw in the fridge overnight and then bring it to room temperature before serving.
Notes
- Measurements: Use a kitchen scale to measure the ingredients for the best results.
- All-Purpose Flour: Swap half of the flour with whole wheat flour if you prefer.
- Butter: Instead of melted butter, you can use any neutral-flavored oil. If you decide to use oil, add ⅓ cup.
- Spices: Add the spices of your choice with cinnamon or, instead of cinnamon, to this bread. The recommendations are cardamom, ginger, nutmeg, and allspice.
- Nuts: Instead of pecans, use toasted walnuts. To make the eggless apple bread nut-free skip the nuts.
- Apples: You can use any apple variety of your choice. However, make sure to use firm and crisp apples.
- Brown Sugar: I highly recommend using brown sugar for extra moisture, but replace it with white sugar if you do not have it.
- Mixing The Batter: Even though it is called apple bread, it is a loaf cake. So stay away from overmixing the batter for a soft and tender texture.
- Baking: Keep an eye on the apple bread after 40 minutes of baking time because every oven is different. While baking, if the top of the loaf is browning too quickly, remove it from the oven after 30 - 35 minutes and loosely cover it with aluminum foil. Then return it to the oven and continue baking for the remaining time.
Nutrition (Approximate Values)
Calories : 214kcalCarbohydrates : 30gProtein : 2gFat : 10gSaturated Fat : 6gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 2gTrans Fat : 0.3gCholesterol : 27mgSodium : 116mgPotassium : 65mgFiber : 1gSugar : 15gVitamin A : 310IUVitamin C : 1mgCalcium : 50mgIron : 1mg
Tried this recipe?Tag @vegehomecooking On Instagram