My grandparent skills have bettered over the years since I realized I can make things that the kids positively love without making my daughter upset. That is a huge win. This apple bread recipe is one of those. My daughter loves that it is easy to feed them and I love that I get to make it for them with all the love in the world, and better yet, they love to make it with me. Not to mention, this is a great dessert to have at any point of the day!
Check out what our friends over at Butter with a Side of Bread had to say about this:
“This apple bread has the best flavor and an almost pound-cake like texture- you won’t be able to stop eating it. I love how easy it is as well! Enjoy.”
Oh yeah, this one is simple, and goes great with a big cup of coffee! YUM!
Ingredients
1/2 cup Land O’ Lakes softened butter (1 cube)
1 cup Domino granulated sugar
2 eggs
1/2 cup McArthur milk
1 tsp vanilla extract
2 cups Gold Medal all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 1/2 cups diced peeled green apple
1/2 cup chopped walnuts or pecans
Topping:
5 TBSP Land O’ Lakes cold butter
1/3 cup Gold Medal flour
2 TBSP granulated Domino sugar
2 TBSP Domino brown sugar
2 tsp ground cinnamon
Vanilla Glaze: (Whisk all ingredients together until smooth. Set aside.)
1 TBSP Land O’ Lakes melted butter
1/2 cup Domino powdered sugar
1 TBSP McArthur milk
1/4 tsp vanilla extract
Instructions
Preheat oven to 350 degrees F. Line a bread pan with parchment paper or spray with non-stick cooking spray. (I use a 10″ bread pan but this recipe works in a standard 8″ pan as well. The bakes bread will just be taller.)
Cream butter and sugar in a mixing bowl. Add in eggs, milk and vanilla and stir to incorporate. Mix in flour, salt and baking powder. Fold in apples and nuts. Transfer mixture to prepared baking pan.
For topping, combine all ingredients and mix with a fork or pastry blender until crumbly. Sprinkle over batter in pan.
Bake for 55-60 minutes, until toothpick inserted in bread comes out clean. (Internal temperature of bread will be 200 degrees F when fully cooked.)
Let cool. Remove from pan and drizzle top with vanilla glaze. Slice and serve.
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Quick Tip: Store leftovers in an airtight container.
Thanks again to Butter with a Side Of Bread for this amazing recipe.
