Serves 8-10 Slices (Approximately)
Total Time 1 Hour 20 Minutes
- Apple Bread
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 / 2 teaspoon ground nutmeg
- 1 / 2 teaspoon salt
- 1 / 2 cup unsalted butter, room temperature
- 3 / 4 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 / 2 cup milk
- 1 large apple (granny smith), diced
- Cream Cheese Frosting
- 2 ounces cream cheese
- 4 tablespoons unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream (until desired consistency is reached)
Preheat the oven to 350 degrees Fahrenheit and line an 8 x 4 inch (or 9 x 5) loaf pan with parchment paper. Set aside.
In a stand mixer or large mixing bowl, cream the butter with the granulated sugar for 3-4 minutes, or until light and creamy. Turn the mixer down to the lowest speed and add in the eggs one at a time. Add in the vanilla extract.
In a separate mixing bowl, combine the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and the milk to the stand mixer or large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk mixture. Repeat these additions, mixing after each until just incorporated. Add in your apple pieces and stir to combine.
Add batter to your lined loaf pan. Place in the oven and bake for 55 – 65 minutes, checking for doneness with a toothpick.
Once the bread is finished baking, prepare the cream cheese frosting. To a stand mixer or mixing bowl, add the cream cheese and butter. Mix for approximately 2-3 minutes, until it is light and creamy. Turn the mixer to the lowest speed and gradually add in the powdered sugar. Add in the vanilla extract. If the frosting is thicker than desired, stream in a tablespoon at a time of milk or heavy cream until desired consistency is reached.
Spread the cream cheese frosting over the top of the loaf once it has cooled completely.
Store in a closed container for 3-4 days. Enjoy!