The photo appears to show a soft apple-filled loaf/cake with a generous amount of chopped apple inside and sliced almonds on top. The exact original recipe cannot be determined from the photograph alone, so the recipe below is a carefully reconstructed version designed to give a very similar golden, moist, fruit-filled loaf with a crunchy almond topping.
It is not a yeast bread; it is closer to a moist apple tea bread/cake.
Yield
1 large loaf
9 × 5-inch / 23 × 13 cm loaf pan
About 8–10 generous slices
Prep: 20–25 minutes
Bake: 50–65 minutes
Cooling: at least 30 minutes
FULL INGREDIENTS
Apple filling
2½–3 medium apples — about 400–450 g peeled/cored apples
1 tbsp lemon juice
1 tbsp granulated sugar
½ tsp ground cinnamon
1 tbsp all-purpose flour or cornstarch
Loaf batter
2 cups / 250 g all-purpose flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
½ cup / 113 g unsalted butter, softened
¾ cup / 150 g granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup / 120 g plain yogurt or sour cream
¼ cup / 60 ml milk
Optional: 1 tbsp honey for extra softness
Almond topping
⅓ cup / 30–35 g sliced almonds
1 tbsp brown sugar
1 tbsp melted butter
Optional: 1 tbsp coarse sugar
Optional finishing glaze
½ cup / 60 g powdered sugar
1–2 tbsp milk or lemon juice
¼ tsp vanilla
STEP 1 — PREPARE THE APPLES
Peel the apples if desired.
Remove the cores.
Cut into small 1–1.5 cm cubes.
For the appearance in your photograph, don’t dice them extremely finely. You want recognizable pieces of apple throughout the loaf.
Put the apples into a bowl.
Add:
lemon juice
1 tbsp sugar
cinnamon
1 tbsp flour/cornstarch
Toss thoroughly.
Why add flour?
It absorbs some of the juice released by the apples and helps prevent a wet, gummy layer around the fruit.
STEP 2 — MAKE THE BATTER
Dry ingredients
Whisk together:
250 g flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
Set aside.
Wet mixture
Beat the softened butter and sugar for 2–3 minutes until lighter and creamy.
Add the eggs one at a time, beating after each.
Mix in vanilla.
Add the yogurt/sour cream.
Don’t worry if the mixture looks slightly curdled.
STEP 3 — COMBINE
Add the flour mixture in 2–3 additions, alternating with the milk.
For example:
⅓ flour → ½ milk → ⅓ flour → remaining milk → remaining flour
Mix only until combined.
Important
The batter should be thick, not runny.
If you mix excessively after adding flour, the finished loaf can become tough.
STEP 4 — ADD THE APPLES
Reserve about ½ cup of the nicest apple pieces for the top.
Fold the remaining apples gently into the batter.
Don’t use an electric mixer at this point.
STEP 5 — PREPARE THE PAN
Use a:
9 × 5 inch / 23 × 13 cm loaf pan
Grease the pan with butter or oil and line it with parchment paper, leaving some paper hanging over the long sides. This makes the loaf much easier to remove.
STEP 6 — FILL THE PAN
Put approximately half of the batter into the pan.
Spread gently.
Add some of the remaining apple pieces.
Add the rest of the batter.
Smooth the surface lightly.
Place the reserved apple pieces on top.
Don’t press them deeply into the batter.
STEP 7 — MAKE THE ALMOND TOPPING
Mix:
30–35 g sliced almonds
1 tbsp brown sugar
1 tbsp melted butter
Scatter over the loaf.
For an appearance especially close to your picture, use plenty of sliced almonds, but don’t completely cover the batter—the golden surface should still be visible.
STEP 8 — BAKE
Preheat oven to:
175°C / 350°F
Place the loaf on the middle rack.
Bake approximately:
50–65 minutes
Start checking at 50 minutes.
The exact time depends heavily on the size and moisture of your apples.
It is done when:
The top is deeply golden.
A skewer inserted into the center comes out with moist crumbs but no wet batter.
The center springs back gently when touched.
Internal temperature is approximately 95–98°C / 203–208°F.
If the almonds become dark before the center is baked, loosely cover the loaf with aluminum foil.
STEP 9 — COOL
Leave the loaf in the pan for approximately 15 minutes.
Then lift it out using the parchment.
Place on a cooling rack.
Let it cool for at least 30 minutes before cutting.
For the cleanest slices, allow it to cool completely.
OPTIONAL GLAZE
Mix:
60 g powdered sugar
1 tbsp lemon juice or milk
a few drops vanilla
Add another teaspoon of liquid if necessary.
Drizzle very lightly over the cooled loaf.
For the loaf in your picture, I would actually skip the glaze because the almond-studded golden crust looks better without it.
HOW TO GET THE SAME LOOK AS THE PHOTO
The important details are:
Use plenty of apple pieces.
Cut the apples relatively small but not minced.
Keep the batter thick.
Don’t overmix.
Put additional apple pieces on top.
Use sliced almonds rather than chopped almonds.
Brush the top very lightly with melted butter before adding the almonds.
Bake until the surface becomes a rich golden brown.
Cover with foil if the almonds brown too quickly.
ALL NUT INFORMATION
Does this recipe contain nuts?
Yes — almonds.
The topping contains sliced almonds.
Are almonds actually nuts?
Botanically, almonds are seeds of a stone fruit, but in food-allergy labeling they are treated as tree nuts.
Can I make it nut-free?
Absolutely.
Replace the almonds with:
pumpkin seeds
sunflower seeds
rolled oats
coarse sugar
or simply leave the topping off.
If this is for someone with a tree-nut allergy, check all packaged ingredients and avoid cross-contaminated products.
Can I use walnuts?
Yes. Use approximately 40 g finely chopped walnuts.
Pecans?
Yes—about 40 g chopped pecans.
Hazelnuts?
Yes—about 35–40 g chopped hazelnuts.
Can I use peanuts?
Technically yes, but peanuts are legumes rather than tree nuts and are also a major allergen. I would not substitute them if you’re trying to make a recipe suitable for someone with a nut allergy.
BEST APPLES TO USE
Good choices include:
Granny Smith
Pink Lady
Honeycrisp
Fuji
Gala
Braeburn
My preferred combination
Use:
2 Granny Smith + 1 sweet apple
The tart apple provides flavor while the sweeter apple gives the loaf a pleasant sweetness.
RECIPE Q&A
Q: Can I leave the apple peel on?
Yes. Thin-skinned apples can be left unpeeled. Peeling gives the loaf a softer, more uniform texture like the photograph.
Q: Why is my loaf wet in the middle?
The most common reasons are:
apples contained a lot of water
apple pieces were too large
loaf was underbaked
pan was too small/deep
batter was overfilled
Bake until the center is actually cooked rather than relying only on the surface color.
Q: Why did my apples sink?
The batter may have been too thin, or the apple pieces may have been too wet/heavy.
Tossing the apple pieces with a little flour helps.
Q: Can I use applesauce?
Yes. Replace ½ cup of the yogurt with approximately ½ cup unsweetened applesauce, but expect a somewhat softer, moister loaf.
Q: Can I use oil instead of butter?
Yes.
Use approximately 90 ml neutral oil instead of 113 g butter.
Butter gives a richer flavor; oil produces a particularly moist crumb.
Q: Can I use whole-wheat flour?
Replace up to 50% of the all-purpose flour with whole-wheat flour.
Using 100% whole wheat will produce a considerably heavier loaf.
Q: Can I make it without eggs?
Yes, although the texture changes.
For each egg, use approximately:
¼ cup unsweetened applesauce, or
¼ cup yogurt
For the best structure, an egg replacer is preferable.
Q: Can I make it dairy-free?
Yes.
Use:
plant-based butter
unsweetened oat/soy milk
dairy-free yogurt
Q: Can I make it vegan?
Yes. Use plant-based butter, plant milk/yogurt, and replace the two eggs with a suitable vegan egg substitute.
Q: Can I prepare it the night before?
Yes. In fact, the flavor can improve after several hours.
Once completely cool, wrap tightly and store at room temperature for about 1 day, or refrigerate for longer storage.
Q: How long does it keep?
At room temperature: 1–2 days in an airtight container.
Refrigerated: approximately 4–5 days.
Because it contains fresh fruit, refrigeration is preferable for longer storage.
Q: Can I freeze it?
Yes.
Cool completely, wrap tightly, and freeze for up to approximately 2–3 months.
Thaw overnight in the refrigerator or several hours at room temperature.
Q: Can I toast it?
Definitely. A slice warmed in a toaster oven is excellent with butter.
Q: Can I add raisins?
Yes. Add 60–80 g raisins.
Soaking them in hot water for 10 minutes and drying them well first keeps them plump.
Q: Can I add cinnamon?
Yes. The recipe already uses cinnamon, but you can increase it to 1 teaspoon for a stronger apple-cinnamon flavor.
Q: Can I add cardamom?
Absolutely. Add ¼ teaspoon ground cardamom for a bakery-style flavor.
Q: Can I add cheese?
For a savory-sweet variation, a small amount of cream cheese can work, but I wouldn’t add it to the basic version pictured.
QUICK METRIC VERSION
Ingredient Amount
Apples, prepared 400–450 g
Flour 250 g
Butter 113 g
Sugar 150 g
Eggs 2
Yogurt/sour cream 120 g
Milk 60 ml
Baking powder 1½ tsp
Baking soda ½ tsp
Salt ¼ tsp
Cinnamon ½ tsp
Vanilla 1 tsp
Sliced almonds 30–35 g
Brown sugar 1 tbsp
Butter for topping 1 tbsp
Bake: 175°C / 350°F for 50–65 minutes.
The photo itself isn’t enough to establish the original recipe with certainty, but this formula should reproduce the apple-filled, golden almond-topped loaf appearance quite closely. Potato bread is a different preparation—traditional versions use mashed potatoes in a yeast dough, which is why I wouldn’t use a potato-bread recipe to reproduce this
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