Besides being simple enough to whip up on a moments notice, as it bakes, this easy apple cinnamon bread puts off the kind of warming, buttery, spiced aromas that usher in all the fall feels. And given just how well a warm slice pairs with a cup of coffee, don’t be surprised if you find yourself making a loaf of apple cinnamon bread on a weekly basis throughout the season. The rich quick bread is incredibly moist, thanks to the apple and sour cream, but the key to ensuring it’s as tender as possible is to avoid over-mixing. In fact, once the final addition of dry ingredients has been added to the batter, it’s helpful to finish incorporating everything together by hand, using a rubber spatula, rather than continuing to whip the batter with an electric mixer.  We used Granny Smith apple in testing the recipe, but you can really use any apple variety you have on hand. Feel free to substitute the pecans called for walnuts, or leave the nuts out entirely.