Sugared Apple Bread

by Country Spoon

Nothing says fall like a good crisp apple – even more so is the cozy aroma of apples and cinnamon baking in your oven.   Locally grown and founded Macoun apples make for a sweet and moist breakfast bread with a dangerously addicting crunchy sugared topping. 

Sugared Apple Bread:

1  1/2 c. whole wheat flour

1 c. all-purpose flour

1  1/2 c. brown sugar – packed

1 stick salted butter – melted

1 egg – beaten

1  1/2 c. sour milk

1 t. baking soda

1 t. baking powder

1 t. vanilla

2 t. cinnamon

2 apples – cored and chopped


1/4 c. white sugar

1 T. salted butter – melted

Preheat oven to 325. Mix all dry ingredients together in a large bowl.  In a small bowl, combine melted butter and egg.  Slowly add the butter and egg mixture to the dry ingredients followed by the sour milk. To make sour milk, add 1 t. apple cider vinegar to milk. Be careful not to over mix the batter.  Fold in chopped apple.

Butter a loaf pan and pour in batter. To make the topping, combine sugar and melted butter and sprinkle over the batter.  Bake in oven for 40 to 50 minuted or until an inserted toothpick comes out clean.  Cool completely before slicing.