Spiced Apple Bread with a Simple Cream Cheese Frosting

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!

Easy Strawberry Blondies with Cream Cheese Icing

Serves 16 Small Bars (or 9 Large Bars)

Total Time One Hour


  • Blondies
    • 1 / 2 cup (8 tablespoons) unsalted butter
    • 1 cup light brown sugar, packed
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1 / 2 teaspoon salt
    • 1 / 2 cup strawberries, diced
    • 1 teaspoon cornstarch
  • Cream Cheese Icing
    • 2 ounces cream cheese
    • 2 cups powdered sugar
    • 2 tablespoons milk
    • 1 / 4 teaspoon vanilla extract
    • pinch of salt



Preheat your oven to 325 degrees Fahrenheit and line an 8 x 8 square baking pan with parchment paper.

In a large mixing bowl, whisk together flour and salt. Set aside.

In a small sauce pan, melt your butter over medium heat. Once melted, remove from heat and transfer to a medium sized mixing bowl. Add in the brown sugar. Stir to combine. Add in the vanilla extract and egg and combine again.

Add the wet ingredient mixture to your large mixing bowl of dry ingredients. Stir to combine completely.

Using a sharp knife, dice a half of a cup of strawberries. Remove excess moisture with a clean towel by gently blotting the strawberries on a work surface. Place into a small bowl then add your corn starch. Gently stir to distribute and completely cover the strawberries with the cornstarch. Pour the strawberries into your large mixing bowl and fold into the batter.

To your lined baking pan, pour in your batter.. Make sure the batter spreads out across the entire pan, reaching into the corners as well.

Place in the oven and bake for 25-30 minutes or until the edges are golden and the middle is set. Let cool completely in the pan.

Cream Cheese Icing

While the blondies are cooling, prepare your cream cheese icing. To a saucepan, add the cream cheese, powdered sugar, vanilla extract, milk and pinch of salt. Place over low heat on the stovetop, using a whisk to stir constantly. Stir until the cream cheese melts and no clumps of powdered sugar remain. Remove from heat and use either a spoon or a piping bag to ice the blondies. I choose to use a small amount of icing to create a pattern when making these, however, there is plenty of icing to completely cover the entire pan of blondies.