Apple Nut Bread

This apple nut bread is a one-bowl quick bread that comes together fast and bakes into two loaves with a crackly, butter-sugar crust on top. Brown sugar and sour milk give the crumb a moist, slightly tangy quality that pairs beautifully with the chunks of apple and nuts throughout.

Sour milk and baking soda work together as the leavener here. The acid in the milk reacts with the soda to produce lift, and it also tenderizes the crumb so the bread stays soft even after cooling. If you don’t have sour milk on hand, add a tablespoon of white vinegar to regular milk and let it sit for 5 minutes.

That sugar and butter topping sprinkled on before baking is what sets this apart from other apple breads. It bakes into a sweet, crunchy shell that contrasts with the soft, fruit-studded interior underneath.

Kitchen Tips

• Dice the apples small, about half-inch pieces, so they distribute evenly and cook through during the hour-long bake
• Stir the ingredients together in the order listed and don’t overmix. Quick breads toughen with too much stirring
• Test for doneness with a toothpick in the center at 55 minutes. The sugar topping can make the outside look done before the inside is set
• Let the loaves cool in the pan for 10 minutes before turning out onto a rack

Variations

• Add a handful of raisins or dried cranberries along with the nuts for extra fruit flavor
• Use pecans or walnuts specifically for a richer, more defined nut flavor
• Swap the cinnamon for a blend of cinnamon, nutmeg, and allspice for a deeper autumn spice profile