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Irish Apple Bread 1

Irish Apple Bread

This traditional Irish Apple Bread combines the comforting warmth of homemade bread with the sweet-tart balance of fresh apples, creating a versatile loaf that's perfect for breakfast, afternoon tea, or a wholesome dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert, Snack
Cuisine Irish
Servings 12 slices
Calories 230 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Electric Mixer
  • Wire Cooling Rack

Ingredients
  

For the bread:

  • 2 cups all-purpose flour (can substitute with 1:1 gluten-free flour blend)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter softened (or ½ cup coconut oil for dairy-free option)
  • 2/3 cup granulated sugar (can use coconut sugar for a lower glycemic option)
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/4 cup milk any variety, including plant-based
  • 2 cups Granny Smith apples peeled, cored, and diced (about 2 medium apples)
  • 1/2 cup chopped walnuts optional

For the cinnamon sugar topping:

  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1 tbsp melted butter

Instructions
 

  • Preheat your oven to 350°F (175°C) and place the rack in the middle position. Line a 9×5-inch loaf pan with parchment paper, allowing some overhang on the sides for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  • In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  • Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients (three additions of dry, two of milk). Mix just until combined.
  • Gently fold in the diced apples and walnuts (if using) with a rubber spatula.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any large air bubbles.
  • Mix the topping ingredients (sugar and cinnamon) in a small bowl. Sprinkle evenly over the batter, then drizzle with the melted butter.
  • Bake for 55-60 minutes, or until a wooden skewer inserted in the center comes out clean with just a few moist crumbs. If the top begins to brown too quickly, tent loosely with aluminum foil after about 40 minutes of baking.
  • Allow the bread to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely.

Notes

For a lower-sugar version, reduce granulated sugar to ½ cup and increase cinnamon to 1½ teaspoons.
To boost fiber, substitute whole wheat pastry flour for half of the all-purpose flour.
Store completely cooled bread in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze slices for up to 3 months.
Serve warm with salted Irish butter for an authentic experience, or with Greek yogurt and honey for a modern twist.

Nutrition

Calories: 230kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 55mgSodium: 180mgFiber: 1.5gSugar: 16g
Keyword Apple Bread, Irish Baking, Fall Recipes, Quick Bread, Apple
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