Apple Bread with Cream Cheese Glaze
This Apple Bread with Cream Cheese Glaze captures that heartwarming essence of baked apples while elevating the classic apple bread experience with a tangy, sweet finishing touch. Unlike typical apple breads that can become dry and dense, this recipe guarantees a moist, tender crumb with pockets of cinnamon-spiced apples in every slice.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
Ingredients
For the Apple Bread
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter melted (coconut oil works for a dairy-free option)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/3 cup buttermilk or 1/3 cup milk + 1 teaspoon lemon juice as substitute
- 2 cups apples diced, about 2 medium apples, Honeycrisp or Granny Smith recommended
For the Cream Cheese Glaze
- 4 oz cream cheese softened (reduced-fat works well too)
- 3/4 cup powdered sugar sifted
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, allowing some overhang on the sides for easy removal.
- Peel and core the apples, then dice them into ¼-inch cubes. Toss the diced apples with 1 tablespoon of flour to prevent them from sinking to the bottom during baking.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg for at least 30 seconds to ensure even distribution.
- In a large bowl, mix the melted butter with both sugars until smooth. Add the eggs one at a time, beating well after each addition until the mixture lightens in color. Stir in the vanilla extract and buttermilk.
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Stop when you still see a few small streaks of flour to avoid overmixing.
- Gently fold in the diced apples, reserving a handful for topping if desired.
- Pour the batter into the prepared loaf pan, spreading it evenly. If reserved, sprinkle the remaining apple pieces on top.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Let the bread cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out and transfer to a wire rack to cool completely.
- In a medium bowl, beat the softened cream cheese until smooth. Add the sifted powdered sugar, 2 tablespoons of milk, vanilla extract, and a pinch of salt. Beat until smooth and pourable. If the glaze is too thick, add more milk one teaspoon at a time.
- Once the bread is completely cooled, drizzle the cream cheese glaze over the top, allowing it to cascade down the sides. For a bakery-style presentation, use a piping bag or a zip-top bag with the corner snipped off to create more controlled drizzles.
Notes
- For best results, make sure all ingredients are at room temperature before starting.
- The bread must be completely cooled before glazing to prevent the cream cheese glaze from melting.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
- The bread can be frozen (pre-sliced) for up to 3 months. Thaw overnight in the refrigerator.
- The bread must be completely cooled before glazing to prevent the cream cheese glaze from melting.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
- The bread can be frozen (pre-sliced) for up to 3 months. Thaw overnight in the refrigerator.
Nutrition
Calories: 320kcalCarbohydrates: 46gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 70mgSodium: 230mgFiber: 2gSugar: 28g
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