This is a moist bread because there's some sour cream in the batter ~ and I never have a heavy dark crust on the sides. I add a light glaze to the hot bread, so it stays translucent and seals the moisture in.
These freeze and ship well. In fact, they seem to slice even better if you refrigerate them.
FRESH APPLE CINNAMON BREAD
2 small or 1 large red apple (I used Gala, but any sweet apple is fine) ~ cored, but I leave the peel on
1/4 cup butter, softened....................................1/2 cup white sugar
2 cups flour …………………………........……... 2 tsp baking powder
1/2 tsp baking soda ……………………….......... 1/2 tsp. vanilla extract
1/4 cup sour cream ……………………….......... 1/4 cup apple juice ~or~ brandy
1 TB Fruit Fresh (near the canning supplies or sometimes by the Knox unflavored gelatin)
2 eggs...............................................................…1 tsp. cinnamon
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Preheat oven to 350. Spray 1 large or 2 mini pans with non-stick baking spray containing flour.
I cut the cored apple(s) and put them into my food processor. Pulse until small chopped ~ then sprinkle the Fruit Fresh over them and give a couple of pulses to mix it in. Add the cinnamon, vanilla extract and apple juice and quick-pulse until it's all blended well together and set aside.
Whisk flour, baking powder, soda, salt and spices together. Mix apple juice/brandy and sour cream together in a small bowl and set aside.
Cream butter and sugar in your electric mixer bowl; add eggs and mix well. Beat half of the apple mixture into the creamed butter mixture ~ then add half of the flour mixture, and beat well. Scrape down the sides of the bowl. Then beat in the rest of the apple mixture. Stop and beat in the rest of the flour mixture.
When well blended, pour into your prepared pan(s). Bake at 350 for 40 to 55 minutes for the big loaf ~or~ about 35-40 minutes for the mini-loaves (test with toothpick to see that it comes out dry).
TIP: I put the loaf or mini-loaves on a baking sheet to catch any run-over during baking.
Take out and put onto a rack to cool. I like to put the glaze onto the HOT loaves, so that it sinks into all of the cracks, and between the bread and the sides of the pan.
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GLAZE:
1-2 TB. apple juice ~or~ brandy
about 3/4 cup powdered sugar...........................dash of cinnamon
Start with about 3/4 cup powdered sugar and a dash of cinnamon, whisking in the apple juice 1 tsp. at a time. until drizzle consistency. You can adjust consistency by adding more juice or powdered sugar. I brush it all over the hot bread ~ and then quickly add sprinkles before the glaze hardens.