Brown Butter Apple Loaf

November 15, 2017

There is something about a warm slice of delicious loaf smeared with a little bit of butter on a crisp Fall day. Without being too fancy, this apple loaf is the perfect comfort treat, that will satisfy your sweet craving on any given day. Enjoyed with a friend over a hot cup of tea, or all by yourself for breakfast or a pick me up snack, in the heart of apple season, this recipe is one to try!


Makes 1 loaf




  • 4 ounces (1/2 cup) unsalted butter

  • 1/2 cup packed brown sugar

  • 1/2 cup white sugar

  • 2 large eggs

  • 1 cup all-purpose flour (See Recipe Notes)

  • 1/2 cup whole wheat flour (See Recipe Notes)

  • 1 teaspoon baking soda

  • 1 teaspoon fine sea salt

  • 1/4 teaspoon ground cinnamon

  • 4 ounces (1/2 cup) crème fraîche

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

  • 1 teaspoon vanilla bean paste or pure vanilla extract

  • 3 apples, peeled, cored and diced (See Recipe Notes)

  • 1/2 cup chopped, toasted pecans




  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.

  • Crème fraîche can be substituted with sour cream, buttermilk, or plain yogurt.

  • Use a mix of tart and sweet apples.


Original Recipe: kitchn by Nealey Dozier

(Image credit: Nealey Dozier)


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