Fresh Apple Bread (Bobbie Cohen)

Grating the apples instead of dicing them is what makes this bread so moist. The fine shreds melt into the batter during baking, releasing juice that keeps every slice tender without making the loaf heavy or gummy.

Cinnamon and nutmeg are a classic pairing with apples, and here they warm the whole loaf with that cozy, autumn-spice flavor. Chopped walnuts (or pecans, your call) folded in at the end add crunch that holds up even after a day or two of storage.

Creaming the butter and sugar until truly light and fluffy traps air that keeps the crumb tender. Don’t rush that step. And add the eggs one at a time so the batter stays emulsified and smooth.

Chef Tips

• Peel and grate the apples right before adding to the batter. They brown quickly and while it doesn’t affect flavor, it dulls the look.
• Tart apples like Granny Smith work best. Sweet varieties make the bread cloying since the batter already has plenty of sugar.
• The bread needs the full hour in the oven, but start checking at 50 minutes. A toothpick should come out clean or with just a few moist crumbs.
• Cool completely before slicing. This bread is delicate when warm and compresses if you cut too early.

Variations

• Add a crumb topping of butter, flour, and brown sugar for a coffeecake-style finish.
• Fold in raisins or dried cranberries with the nuts for extra fruit.
• Drizzle with a maple glaze after cooling for a sweeter, more dressed-up loaf.