Apple Quick Bread with Oatmeal-Walnut Crumble and Caramel Sauce

1 5-by-9-inch loaf

Apple cider and apple brandy amp up the flavor of the McIntosh in this quick bread. While our homespun loaf is moist and comforting, an oatmeal-walnut topping, plus an irresistible caramel sauce, take this bread recipe to the next level. Serve it for dessert, brunch, or afternoon tea—it's sure to delight any time of the day.


  • Unsalted butter, for pan

  • 2 cups all-purpose flour, plus more for pan

  • 2 teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ½ cup vegetable oil

  • ½ cup packed dark-brown sugar

  • 2 large eggs

  • 1/2 to 3/4 cup fresh cider

  • ¼ cup apple brandy, preferably Calvados (optional)

  • ½ teaspoon pure vanilla extract

  • 2 small apples, preferably McIntosh, peeled, cored, and cut into ½-inch cubes (2 cups)

  • Oatmeal-Walnut Crumble

  • Caramel Sauce for Apple Quick Bread


  1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. Whisk together flour, baking powder, cinnamon, and salt. Mix together oil and sugar with a mixer on medium speed until combined. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with 1/2 cup cider and the brandy (if not using brandy, use an additional 1/4 cup cider), beginning and ending with flour. Add vanilla, and fold in apples. Pour mixture into pan, and top with oatmeal-walnut crumble.

  2. Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 45 to 55 minutes. Transfer pan to a wire rack, and let cool for 15 minutes. Invert pan to remove bread. Let cool completely on a wire rack, crumble side up. Drizzle with caramel sauce just before serving.

Cook's Notes

Bread can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.

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