We’re sharing Karen Goodlad’s favorite apple bread. The recipe appeared in the Les Dames d’Escoffier New York (LDNY) cookbook, Stirring the Pot, which I’ve mentioned frequently over the years.  (You can order it here.)

Photo Credit: Phil Provencio Photography

Karen, the current Vice President of LDNY, is scheduled as our Guest Foodie this fall. She was introduced to this recipe as a teenager in a high school cooking class and still remembers the joy she found in baking it. Now, she’s sharing her favorite autumn treat with us.

“Over the years, the original paper recipe has grown tattered and stained, evidence of just how beloved this apple bread has become. The marks tell a story of their own: the clumsiness of a novice baker, conversions made when baking for a crowd, personal adaptations and, in more recent years, the tiny fingerprints of my children.”

“I use an assortment of apples in each batch, as I like a variety of tastes and textures, but I avoid soft apples like McIntosh. You can also bake the batter in a muffin tin for 20–22 minutes; do not use cupcake liners.”

Karen Goodlad’s Favorite Apple Bread

½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1½ cups all-purpose flour (preferably unbleached)
½ cup cake flour
1 tablespoon ground cinnamon
½ teaspoon freshly grated nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2⅓ cups peeled, cored and diced apples (about 4 2-inch)

Preheat the oven to 350°F. Grease and flour a 9 x 5 × 3-inch loaf pan.

Using a stand mixer with the paddle attachment or an electric handheld mixer, beat the butter until soft. Add the sugar and vanilla and beat until incorporated.

Add the eggs one at a time, beating to blend between additions. Scrape down the sides and bottom of the bowl between additions. On low speed, beat in 1 cup of the all-purpose flour; scrape down the bowl. Add the remainder of the all-purpose flour, the cake flour, spices, baking powder, baking soda and salt; and beat just to blend. Mix in the apples.

Scrape the batter into the prepared loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes. Invert the cake onto a wire rack and remove the loaf pan. Return the loaf right side up and let cool.

Store in an airtight container for up to 4 days. The cake is best served at room temperature.

Makes one 9 × 5-inch loaf
Prep Time: 20 minutes
Bake Time: 50 minutes
Total Time: 1 hour 10 minutes