Bake up an easy, apple-filled treat that’s fragrant with freshly chopped sage, cinnamon, and cardamon. Each bite is brimming with tangy, sweet fruit and warming spices that make for an irresistibly moist treat you can enjoy any time of day.
It’s that time of year again: the magical stretch between late summer and autumn that’s just perfect for cozy apple recipes. Y’all already know how I feel about apples and sage, and this year is no different. It’s hard to beat the boldly layered flavor of this savory-sweet combo.
Although it’s definitely still summer here in the South, there’s a welcome chill in the morning that reminds me of all the fall baking to come. I love any excuse to dive into a unique, spice-forward dessert, and this one is great for breakfast, brunch, or post-supper snacking.
Never tried olive oil in your baking? Well, now’s the time to add your favorite extra-virgin variety to dessert recipes for a moist, tender crumb and floral aroma. When making the swap in your favorite recipes, it’s safe to assume 3/4 cup of oil for every cup of butter.
I use a fruity olive oil to complement, but not overpower the other ingredients. The result is a earthy, spicy, and sweet slice of apple goodness you’ll definitely want to share. This bread works well for a casual breakfast or a more formal holiday gathering. It has that can’t-quite-put-your-finger-on-it quality that makes for the best recipes.
So, ready to try an easy, fall friendly bread recipe with a uniquely delicious flavor profile? Bake up my Apple Sage Olive Oil Bread today and enjoy an elegant slice of the season. Find me on Instagram for more recipes and general musings on food and life. Happy Baking!
Apple Sage Olive Oil Bread
- stand mixer (optional)
- 3/4 cup olive oil
- 1 cup sugar
- 2 eggs beaten
- 2 cups self-rising flour preferably White Lily
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 3/4 tsp ground cardamom
- 1/2 tsp fennel seed
- 1/3 cup whole milk
- 1 cup chopped apple
- 2 tbsp finely chopped fresh sage
- Preheat oven to 350° and grease a 8 1/2 inch loaf pan. Cream olive oil and sugar together in a large bowl. Gradually add 3/4 of beaten egg mixture.
- Thoroughly combine all dry ingredients. Alternate between adding dry ingredients and milk to the olive oil mixture, gently mixing until a thick, smooth batter forms.
- Fold in apples and chopped sage. Pour batter into pan and bake for 45-50 minutes. A test prick shold emerge mostly clean with a few moist crumbs. Let cool for at least 10 minutes before drizzling with your favorite local honey.
- If batter seems overly thick, add more whole milk in tablespoon increments.
- Choose mild, high-quality olive oil for the best flavor.