Brown Butter Apple Loaf

Brown Butter Apple Loaf is easy to mix up, and once you put it in the oven, you can forget about it until the timer goes off an hour later.  It calls for a mixture of sweet and tart apples.  Use four apples instead of three if they are small and the loaf will be loaded with bits of apple.  The inside stays moist while the top gets crispy.  It pairs well with applesauce.

Ingredients:

  • 1/2 cup unsalted butter

  • 1/2 cup packed brown sugar

  • 1/2 cup white sugar

  • 2 large eggs

  • 1 cup all-purpose flour

  • 1/2 cup whole wheat flour

  • 1 tsp baking soda

  • 1 tsp fine sea salt

  • 1/4 tsp ground cinnamon

  • 1/2 cup crème fraîche or plain yogurt

  • 3 Tbs apple brandy, such as Apple Jack or Calvados

  • 1 tsp pure vanilla extract

  • 3-4 apples, cored and diced - use a mix of tart and sweet if you have them

  • 1/2 cup chopped, toasted pecans

Directions:

  1. Preheat the oven to 350°F. Grease a loaf pan with butter or cooking spray.

  2. Place the butter in a medium skillet, and melt over medium heat. Continue cooking, swirling occasionally to prevent burning, until the butter is bubbling and golden brown with a nutty aroma. Combine the butter in a large mixing bowl with the sugar, brown sugar, and eggs. Whisk to combine.

  3. Add the flours, baking soda, salt, and cinnamon, and stir with a wooden spoon until just combined. Follow with the crème fraîche, apple brandy, vanilla, apples, and pecans; the batter will be very thick.

  4. Transfer the batter to the prepared loaf pan and smooth the top. Bake loaf for 1 hour. Allow to cool for 20 to 30 minutes before removing from loaf pan.