Easy Apple Bread Recipe | Julie Blanner (2024)

FAQs

What kind of apples are best for baking bread? ›

Granny Smith (in my opinion, this is the best overall apple for baking) Braeburn (a sweet-tart variety) Jonathan.

TO STORE: Leftover apple bread can be kept in an airtight container at room temperature for four days. TO FREEZE: Apple bread can be frozen for up to two months. Let thaw overnight in the refrigerator before serving.

You can do this with quick bread loaves as well or wrap securely in plastic wrap. Store at room temperature in a cool, dry place for up to three days. If your quick bread contains meat or dairy, you'll want to wrap them up the same way as listed, but store them in the refrigerator instead.

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

"Freezing bread is the best way to preserve that crusty loaf for the longest time possible. Wrap tightly in a freezer bag, either whole or sliced. I like to put wax paper between slices when I freeze, as this makes it easier to take out just what I need.

LEAVENING AGENT

These include baking soda and baking powder. Expired: If your baking soda or powder is expired it will not leaven your loaf or cake, causing it to sink in the center.

A few likely culprits to dry apple bread: Too much flour packed into the measuring cup (which can happen if you're pressing a measuring cup into a bag or box of flour and it gets compressed in the cup) The bread is baked too long. The batter is over-mixed.

For best results, base your yeast dough on wheat flour — only wheat-based flour provides the type and amount of protein yeast dough needs to support its structure. Whole wheat flour, white whole wheat flour, bread flour, or all-purpose flour are all good choices.

What to do with so many apples? ›

You could also make applesauce, apple butter or apple jelly. You could put them in muffins, crumbles and cakes. You could layer them in sandwiches. You could roast them with sausages or toss them into kale salad.

Yes, banana bread can be stored in a Ziploc bag. Place a sheet of paper towel under the loaf and another sheet on top inside the bag to absorb any extra moisture. Alternatively, you can store banana bread is a sealed (not airtight) container.

Batter-based quick breads include muffins, cornbread, banana bread, zucchini bread, beer bread, pancakes and waffles.

The Best Way to Store Muffins

Let them cool for no more than five-to-10 minutes in the pan, then transfer them to a wire rack to finish cooling completely. STEP TWO: Line an airtight storage container with paper towels. The paper towels will act like a “sponge,” absorbing the moisture the muffins emit as they age.

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.

Under the simple butter-sugar-flour-and-oat topping is the apple filling scented with cinnamon. Our test kitchen says baking apples, like Rome or Cortland, are the best varieties to use for apple crisp, but Empire, Gala, or Braeburn apples are also good in this recipe.

The best apples to use in these healthy apple muffins are a sweet variety like Pink Lady, Honey Crisp, or Fuji. Or you can use 1 tart apple like Granny Smith and 1 sweet. A combination of flavor profiles can be important in baked goods, especially apple pie or apple crisp.

A cooking apple or culinary apple is an apple that is used primarily for cooking, as opposed to a dessert apple, which is eaten raw. Cooking apples are generally larger, and can be tarter than dessert varieties. Some varieties have a firm flesh that does not break down much when cooked.