Glazed Apple Bread
A moist, flavorful apple bread glazed to perfection, combining cinnamon, nuts, and fresh apples for a comforting treat suitable for breakfast or dessert.
Ingredients
Instructions
- Cream margarine, sugar, and vanilla until light and fluffy. Add eggs, one at a time, and beat well.
- Add milk, apples, and nuts to the creamed mixture.
- Mix flour, cinnamon, and baking powder and stir only until well dampened.
- Pour batter into a greased 9 x 5-inch loaf pan.
- Bake at 350°F for 1 hour.
- Cool for 10 minutes in the pan; turn out onto wax paper.
- Spread with glaze.
Tips & Substitutions
For a richer flavor, consider using browned butter instead of margarine. If you don't have nuts on hand, you can substitute with sunflower seeds or simply omit them. For a twist, add a dash of nutmeg or swap half the apples for pears. Ensure that your baking powder is fresh for the best rise. Keep an eye on the bread towards the end of baking to prevent over-browning.
Serving Suggestions
Glazed Apple Bread makes a delightful breakfast or snack. Serve it warm with butter or cream cheese for added richness. This bread pairs beautifully with a hot cup of tea or coffee. For a festive touch, consider serving it alongside Potluck Apple Cake. A light dusting of powdered sugar on top can also enhance its presentation.
Storage & Reheating
To store leftovers, wrap the cooled apple bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices in an airtight container for up to 3 months. To reheat, simply microwave a slice for 15-20 seconds or warm in an oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Glazed Apple Bread contains roughly 810 calories, with 5g protein, 49g carbohydrates, and 60g fat. It is a good source of protein (11% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 514mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for added nutrition. Just be mindful that it may result in a denser texture. If you want a lighter bread, stick to all-purpose flour or use a mix of both.
What can I use as a glaze?
A simple glaze can be made by mixing powdered sugar with a bit of milk or lemon juice until smooth. For a flavored option, you can add a splash of vanilla or almond extract. Drizzle the glaze over the bread once it has cooled to enhance the sweetness and presentation.
Can I add raisins or cranberries to the recipe?
Absolutely! Adding raisins or dried cranberries will introduce a delightful chewiness and additional flavor. You can mix in about 1/2 cup of dried fruit along with the apples. Just make sure to adjust the sugar slightly if your dried fruit is particularly sweet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).