Name: Grandma’s Apple Bread
Prep time: 20 min
Cook time: 1 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 large tart cooking apple (like Granny Smith), peeled and diced; 1/3 cup packed brown sugar; 1 tsp ground cinnamon; 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1/4 tsp salt; 1 cup granulated sugar; 1/3 cup unsalted butter, softened; 2 large eggs, lightly beaten; 1/2 cup whole milk; 1 tsp vanilla extract; For the sour cream glaze: 3 tbsp sour cream, 1/2 tsp vanilla extract, 3/4 cup powdered sugar, splash of milk to thin if needed

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This moist and tender apple bread is packed with cinnamon-kissed apples and finished with a smooth, tangy glaze. I love how every bite feels like a cozy memory, warm and slightly sweet, just like Grandma used to make.

Grandma’s Apple Bread

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make, yet the result is rich, flavorful, and impressive. The chunks of apple melt slightly into the batter, creating bursts of fruit in every slice. I swirl the apple-cinnamon mixture into the loaf for a beautiful pattern and deep flavor. It’s perfect for breakfast, dessert, or an afternoon snack with tea or coffee. Plus, the glaze gives it just the right touch of indulgence without being too sweet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large tart cooking apple (like Granny Smith), peeled and diced
⅓ cup packed brown sugar
1 teaspoon ground cinnamon
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup granulated sugar
⅓ cup unsalted butter, softened
2 large eggs, lightly beaten
½ cup whole milk
1 teaspoon vanilla extract

For the sour cream glaze:

3 tablespoons sour cream
½ teaspoon vanilla extract
¾ cup powdered sugar
A splash of milk to thin, if needed

Directions

I preheat the oven to 350°F and grease an 8×4-inch loaf pan. Sometimes I line it with parchment paper for easy removal.
In a small bowl, I toss the diced apples with brown sugar and cinnamon. I let them sit while I prepare the batter.
In another bowl, I whisk together the flour, baking powder, and salt.
In a larger mixing bowl, I cream the granulated sugar and butter until smooth. I then beat in the eggs, milk, and vanilla until combined.
I slowly stir in the dry ingredients until just mixed, being careful not to overmix.
I pour half of the batter into the loaf pan, then spoon half of the apple mixture on top. I repeat with the remaining batter and apples.
Using a knife, I gently swirl the apple mixture through the batter to create a marbled effect.
I bake it for about 1 hour, or until a toothpick inserted in the center comes out clean.
After letting it cool in the pan for 10 minutes, I transfer the loaf to a wire rack to cool completely.
For the glaze, I whisk together the sour cream, vanilla, and powdered sugar. If it’s too thick, I add a bit of milk until it’s drizzle-able. Once the loaf is cool, I drizzle the glaze generously over the top.

Servings and timing

This recipe gives me about 10 generous slices. It takes around 20 minutes to prepare, 1 hour to bake, and another hour to cool. I usually plan for about 2 hours and 20 minutes from start to finish.

Variations

Sometimes I like to add chopped walnuts or pecans for some extra crunch. I’ve also swapped out the tart apple for a sweeter variety when I want a softer apple flavor. If I’m in a rush or want a lighter version, I’ll skip the glaze altogether or just dust it with powdered sugar.

storage/reheating

I store the loaf in an airtight container in the fridge, especially if it’s glazed—it stays fresh for up to 5 days. If unglazed, I keep it at room temperature for a couple of days. When I want to save slices for later, I freeze them (unglazed) individually wrapped. They reheat beautifully in the microwave or toaster oven after thawing.

FAQs

How do I know when the bread is done?

I insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.

Can I make this in a different pan?

Yes, but I stick with an 8×4 loaf pan for best results. If I use a different size, I start checking it earlier to avoid overbaking.

Is the glaze necessary?

Not at all. I love the glaze for the added flavor and moisture, but the bread tastes amazing even without it.

Can I use a different type of apple?

Absolutely. I usually go for tart apples like Granny Smith, but sweeter ones like Honeycrisp or Fuji work well too.

Can I double the recipe?

Yes, I just bake it in two separate loaf pans and keep an eye on the baking time. I test both with a toothpick before removing from the oven.

Conclusion

This apple bread is one of my favorite things to bake when I want something cozy and comforting. It’s simple, flavorful, and always hits the spot. Whether I serve it warm from the oven or enjoy a cold slice with coffee the next day, it always feels like a little slice of home.