
This incredibly moist apple bread is packed with fresh Granny Smith apples, warm spices, and crunchy walnuts. Topped with a crisp cinnamon-sugar crust and elegant fanned apple slices, it's the perfect treat for breakfast or afternoon tea.
Preheat your oven to 200°C/390°F (180°C for fan-forced ovens). Position the oven rack in the middle for even heat distribution.
Prepare a 21.5 x 11.5 x 7 cm (4.5 x 8.5 inch) loaf pan. Lightly spray with canola oil and line the base and long sides with a single piece of parchment paper, leaving a slight overhang to help lift the bread out later.
In a small bowl, mix the Demerara sugar and 1/4 tsp of cinnamon powder to create the topping. Set this aside.
In a medium bowl, combine the diced apples, brown sugar, ginger powder, and allspice. Let the mixture sit while you prepare the batter; the sugar will draw out the juices from the apples, which adds moisture to the bread.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk the yogurt, eggs, canola oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and whisk just until the batter is smooth. Fold in the spiced diced apples (including all the released juices) and the walnuts. The batter should be thick enough to dollop rather than pour.
Scrape the batter into the prepared loaf pan and smooth the surface. Arrange the remaining apple slices on top in an overlapping fan pattern. Sprinkle the prepared cinnamon-sugar topping evenly over the apples.
Bake for 60 minutes. Then, cover the pan loosely with aluminum foil to prevent over-browning and bake for an additional 25 minutes, or until a skewer inserted into the center comes out clean.
Allow the bread to rest in the pan for 15 minutes. Use the parchment paper overhang to carefully remove the bread and transfer it to a wire rack. Let it cool for at least 1 hour before slicing to ensure the texture sets properly.
For the best results, use tart Granny Smith apples to balance the sweetness of the bread. If you don't have Demerara sugar, regular granulated sugar or turbinado sugar works well for the topping. To serve, try it lightly toasted with a generous smear of salted butter.





