Recipe Cinema

This is not only a great recipe for apple season, but it is also light and perfect for Spring and Summer as well. I originally made this when the apples were abundant and the leaves were colorful and I had a craving for Jewish apple bread but wanted something just a little different.

This bread is so delicious with a little bit of butter but if you really want to turn it up a notch give it a little toast, then add some butter!

Made with yogurt, this bread has a dense moist texture but is not too heavy to enjoy more than one slice at a time! I also love how the shredded apples give a more diffused apple flavor as opposed to diced apples.

Print Recipe

Apple-Lemon Bread

Prep Time10 minutes mins

Cook Time55 minutes mins

Servings: 12 slices

Author: Beverly

Equipment

• Hand Mixer or Stand Mixer

Ingredients

Cinnamon-Sugar Topping

• 1/4 c Sugar
• 1/2 tsp Cinnamon

Bread

• 1 c Sugar
• 1/3 c Vegetable Oil
• 2 lg Eggs
• 1/2 c Greek Yogurt plain
• 1/4 tsp Salt
• 1 tsp Baking Soda
• 1 tsp Lemon Zest
• 2 tbsp Lemon Juice
• 1 1/2 c Apples shredded
• 2 c All Purpose Flour

Instructions

• In a small bowl, combine together 1/4 cup sugar and 1/2 teaspoon of cinnamon to make the cinnamon-sugar topping. Set aside.

  NOTE: You can use any pre-made or store-bought cinnamon-sugar.
• In a large mixing bowl, combine the 1 cup sugar and oil. Mix well, then add the remaining ingredients, one at a time, mixing after each addition.
• Pour batter into a greased and floured 9″x5″ baking dish or loaf pan. Sprinkle cinnamon-sugar along the top of the poured batter. Bake in a preheated oven at 350°F for 45-55 minutes.
• Cool completely before removing from the pan. Slice and serve.
• Yields: 10-12 slices
• Enjoy!

Notes

Substitutions:

• Cinnamon-Sugar- You can either follow the recipe above or simply use store bought premade or cinnamon sugar.
• Greek Yogurt– You can substitute equally with sour cream.

Storage:

You can safely store this is an airtight container on the counter. I recommend consuming within 2-3 days. This can also be store in the refrigerator for up to 3-4 days as long as it is in a sealed container to prevent it from drying out.

Freezing:

This also freezes great and can be made in batches specifically for freezing. When freezing, I recommend making sure the bread is completely cooled then wrapping tightly in saran wrap and placing into a freezer Ziplock bag. If you have vacuum sealer that is also an option as well. Slicing the bread before freezing is also perfect if you want to just grab a slice here and there.

Additional Notes:

Apples:

I love my Honeycrisp and Granny Smith, however, you are welcome to explore any apple you desire! Since they are shredded, apple texture is not too much of an influence on how well the apples will soften when cooked. This would be critical in say, an apple pie, where you need the apples to maintain a perfect balance between too crunchy or too mushy. Here it is all about what apple flavor you prefer. I recommend trying whatever apple you have in reach!

 

For a video demonstration on how to prepare this recipe, please check out my video on YouTube.