9. Slice like a baker
Use a serrated knife with gentle sawing motion. Wipe blade clean between cuts for neat slices that showcase the apple pockets and cinnamon ribbons.
Frequently Asked Questions
Q: Can I use other apples?
A: Yes—but avoid Red Delicious (mealy texture) or McIntosh (turns to mush). Best bets: Honeycrisp (sweet), Granny Smith (tart), or Pink Lady (balanced). For deeper flavor: sauté apples 3 mins in 1 tsp butter before tossing with sugar/cinnamon.
Q: My loaf sank in the center! Why?
A: Likely culprits: (1) Overmixed batter (developed gluten = tough crumb that collapses), (2) Underbaked center (always test near edge, not just center), (3) Oven door opened too early. Next time: fold gently, bake until 205°F internally, and resist peeking before 35 minutes.
Q: Can I make this gluten-free?
A: Yes—swap flour 1:1 with King Arthur GF Measure-for-Measure blend. Add ¼ tsp xanthan gum if your blend doesn’t include it. Batter will be slightly denser but still delicious.
Q: How to store for maximum freshness?
A: Room temp (unglazed) 3 days in airtight container. Glazed loaf refrigerates 5 days—bring to room temp before serving. Freeze unglazed loaf 3 months; thaw overnight, then glaze fresh.
Allergy Information
• Contains: Dairy (milk), Eggs, Wheat
• Nut-free | Soy-free (verify oil brand)
• Dairy-free option: Use oat milk + vegan butter in glaze (batter uses oil—already dairy-free)
• Egg-free option: Substitute 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rested 5 mins)
Always check labels for facility cross-contamination
Nutrition Facts (per slice with glaze)
