INGREDIENT
For the Bread:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream (or Greek yogurt)
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups peeled, chopped apples (like Granny Smith or Honeycrisp)
- ½ cup chopped walnuts or pecans (optional)
For the Cinnamon Sugar Topping:
- ¼ cup brown sugar
- 1 tsp cinnamon
For the Glaze (optional but highly recommended!):
- ½ cup powdered sugar
- 1–2 tbsp milk
- ¼ tsp vanilla extract
INSTRUCTIONS
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time. Add sour cream and vanilla extract, and mix until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined—do not overmix.
- Fold in chopped apples and nuts (if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- In a small bowl, mix together brown sugar and cinnamon. Sprinkle evenly over the batter.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10–15 minutes, then transfer to a wire rack.
- While cooling, mix the glaze ingredients in a small bowl. Drizzle over the cooled bread.
Enjoy warm or at room temperature—perfect with coffee, tea, or just a fork and a smile. 😄
Let me know if you want a muffin version or make-ahead/storage tips!