Maple Apple Bread is chock full of apple chunks, lovely spices a moist crumb and a thick maple glaze. This easy recipe will be your new favorite quick bread.
I don't know about you but I am soooo ready for Summer to be over. Bring on the fall. Not that I really experience fall this time of year, Southern California weather is always quite warm compared to the rest of the world. Luckily I've booked to go back to England for Christmas, so my boots and scarves will be used this year!
We are coming up on the best time of the year- October- December. Full of warm spices, pumpkin treats, lots of chocolates and basically just any kind of food you want!
I decided to re-shoot my apple bread with a maple glaze because maple glaze. This maple bread was just as delicious as the first time I made it back in 2014. I hope you enjoy it as much as my family and friends do. For another apple loaf try my apple banana bread next!
What ingredients go in Maple Apple Bread?
To start in a medium bowl add your dry ingredients, all of them, and just whisk together to combine. Then in a large bowl your eggs, greek yogurt, milk, oil, and vanilla- whisking to combine,
Slowly mix in dry ingredients, just until no flour streaks remain. Fold in apple chunks.
Now we need to make the crumble topping, which is so necessary. In a small bowl mix together the flour, brown sugar, butter, oats, a pinch of cinnamon, nutmeg and cloves. Then add your butter and mix together, I find it easiest to mix together with my hands.
Pour the prepared batter into a greased 9X5 loaf pan then crumble the topping evenly all over the top. Bake for 60-70 minutes or until a toothpick inserted in comes out clean. Place on wire rack to cool.
When the apple bread is cooled about 2 hours, make your glaze. In a small bowl add powdered sugar, maple syrup, maple extract and hot water. If too thin add a teaspoon of water at a time to reach desired consistency. Then using a spoon drizzle on top of bread, let sit for 20 minutes before slicing so the glaze can set.
- Two years ago: Espresso Chocolate Chunk Cookies
- Four years ago: Classic Basil Pesto
- Five years ago: Triple Chocolate Layer Cake
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 250 grams (2 cups) All-Purpose Flour
- 50 grams (½ cup) quick oats
- 150 grams (¾ cup) Brown Sugar
- 50 grams (¼ cup) Granulated Sugar
- 3 tsp Baking Powder
- 1 tsp cinnamon
- ½ tsp cloves & salt
- ¼ tsp allspice & nutmeg
- 2 Large Eggs, at room temp.
- 4oz (½ cup) Greek Yogurt
- 5.5oz (⅔ cup) Milk
- 2.5oz (⅓ cup)Vegetable oil
- 2 tsp vanilla
- 2 large apples, cut into small chunks
- 63 grams (½ cup) All-Purpose Flour
- 50 grams (¼ cup) Brown Sugar
- 4oz (8 tbsp) Unsalted Butter, at room temp.
- 25 grams (¼ cup) quick oats
- Pinch cinnamon, nutmeg and cloves
- 135 grams (1 heaping cup) powdered sugar, sifted
- 3 tbsp maple syrup
- 1 tsp maple extract
- 1 tbsp hot water
- Preheat oven to 375F and heavily grease a 9X5 loaf pan.
- In a medium bowl mix together flour, quick oats, sugars, baking powder, cinnamon, cloves, allspice, nutmeg, and salt. Set aside.
- In a large bowl mix together eggs, greek yogurt, milk, oil, and vanilla. Slowly mix in dry ingredients, just until no flour streaks remain. Fold in apple chunks.
- To make the topping in a medium bowl mix flour, brown sugar, butter, oats, a pinch of cinnamon, nutmeg and cloves.
- Fill the loaf pan with the batter and sprinkle crumble topping on. Bake for 60-70 minutes or until a toothpick inserted in comes out clean. Place on wire rack to cool.
- In a small bowl mix together powdered sugar, maple syrup, maple extract and hot water. If too thin add a teaspoon of water at a time to reach desired consistency. Drizzle on top of bread, let sit for 20 minutes before slicing so the glaze can set.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: maple apple recipe, moist apple bread, fall baking, maple glaze
I first published this post on April 8, 2014.
Happy Monday!! What a great week, I will be spending my week at The Great Barrier Reef and of course hitting up Max Brenner when at all possible! Which is any spare moment I have, whilst I am here in OZ. Speaking of Max I was so disappointed when I visited Max Brenner in NYC and Las Vegas both restaurants were nowhere near the amazingness that exists in Australia. Dunno why but honestly nowhere near as good.
I ordered the banana crepes with pralines, vanilla ice cream and tons of melted chocolate and an Italian Thick Hot Chocolate. If you follow me on Instagram you know I am eating my way through Australia, but I do that wherever I am. I love food, what can I say?!
And that statement holds true for this bread. When shooting it my sister came up and took a slice, then I took a break to eat a slice then my mom came up to take a slice. This bread went quick. It was something that I did NOT share with work or other people. Because I was too obsessed, I wanted it all for myself #greedypig
But at least I am sharing it here... 😉