Equipment
Notes
For best results, use firm apples like Granny Smith, Honeycrisp, or Fuji, which hold their shape and balance the sweetness. To make the bread gluten-free, substitute a 1:1 baking flour blend and add a tablespoon of milk if needed. Store at room temperature for up to three days or refrigerate for a week. Freeze the unglazed loaf for up to three months, then thaw and glaze just before serving for best texture. Enjoy warm with coffee, or serve as dessert with vanilla ice cream.