Get the Recipe: Dutch Apple Loaf
A fabulously moist and tender apple loaf, filled with chunks of fresh apple and topped with a cinnamon and brown sugar crumb.
Ingredients
For the crumb topping:
- 1/4 cup (50 g) white granulated sugar
- 1/4 cup (30 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 cup (67 g) butter, cold, cut into 1/2-inch pieces
For the loaf:
- 1/2 cup (113 g) butter, at room temperature
- 1 cup (200 g) white granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup + 1 Tablespoon (60 ml) buttermilk, or milk
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour, spooned and levelled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (500 ml) apples, peeled and cut into 1/2-inch dice *see Note 1
- 1/3-1/2 cup walnuts, finely chopped (can omit)
Equipment
- 9 x 5-inch loaf pan
Instructions
- Prepared the crumb topping: In a medium bowl, whisk together the sugar, flour and cinnamon. Add the cold butter pieces and use your fingertips to rub the butter into the dry ingredients until you have an even, crumbly mixture. Set aside.
- Preheat the oven to 350F (non-convection/not-fan-assisted). *Reduce oven temperature to 325F if using a glass loaf pan. Grease a 9-by-5-by-3-inch baking dish. Line the base and sides of the loaf pan with parchment paper, allowing the sides to extend past the edge of the pan to use as handles to lift the loaf out of the pan after baking.
- Prepare the loaf batter: In the bowl of a stand mixer or in a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the buttermilk and vanilla.
- In a medium bowl, whisk together the flour, baking soda and salt. With the mixer on low, slowly add in the dry ingredients. mixing just until fully combined. Stir in the diced apples and chopped walnuts by hand.
- Pour the batter into the prepared dish, then scatter the crumb topping evenly over the top.
- Tip! Ovens vary, and even the colour of your loaf pan will affect baking time. Watch closely towards the end of baking and test often to avoid under or over-baking.
- Place the loaf into the preheated oven and bake until domed and a toothpick inserted into the centre of the loaf comes out clean, about 55 minutes to 60 minutes. Remove from the oven and place the loaf pan on a cooling rack. Cool the loaf in the pan for 15 minutes, then remove the loaf from the pan and return the loaf to a cooling rack to cool completely before slicing.
Notes
Note 1: You can use any apple, though the sweetness or tartness of the apple will affect the sweetness of the finished loaf. Sweeter honeycrisp apples will make a sweeter overall loaf, while tart Granny Smith apples will make a less sweet loaf.
Tips!
I like to keep the apple pieces to a fairly small dice (1/2-inch-ish), as large chunks can make the loaf trickier to slice neatly.
Be careful not to over-bake the loaf. Test with a skewer in a few places until the skewer comes out clean.
Store the cooled loaf in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.
Be sure to read the notes above this recipe card for more tips on making this recipe, along with step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 317kcal, Carbohydrates: 43g, Protein: 4g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 62mg, Sodium: 299mg, Potassium: 87mg, Fiber: 2g, Sugar: 23g, Vitamin A: 423IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg
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