Delicious Cinnamon Apple Bread Recipe
Cinnamon Apple Bread
Introduction
Cinnamon Apple Bread is a delicious, moist loaf that combines the warm flavors of cinnamon and sweet apples. Perfect for breakfast, a snack, or even dessert, this homemade bread brings cozy comfort to your table. The delightful aroma fills your kitchen as it bakes, making it a favorite among family and friends.
Why Make This Recipe
Making Cinnamon Apple Bread is not only fun, but it’s also rewarding. Utilizing fresh apples, this recipe gives you a tasty way to enjoy seasonal produce. The blend of spices and sweetness makes every bite a joy. Plus, it’s relatively simple to prepare! Whether you’re a beginner or an experienced baker, this recipe is manageable and perfect for sharing.
How to Make Cinnamon Apple Bread
Making Cinnamon Apple Bread requires simple ingredients and straightforward steps. Follow along for a delightful baking experience.
Ingredients:
- 1 Granny Smith apple, quartered, cored, and thinly sliced (approx. 3 mm / 1/8")
- 1 ½ tbsp demerara sugar (or turbinado sugar)
- ¼ tsp cinnamon powder
- 3 cups diced Granny Smith apple (1/2” cubes, skin on, approx. 2 large apples)
- 1 tsp cinnamon powder
- 3 tbsp brown sugar
- 1 tsp cinnamon powder
- ½ tsp ginger powder
- ¼ tsp allspice (or mixed spice)
- 1 ¾ cups plain / all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda (sifted)
- ¼ tsp cooking / kosher salt
- ¾ cup brown sugar
- ¾ cup yogurt (plain unsweetened, at room temperature; can substitute with sour cream)
- 2 eggs (at room temperature)
- ½ cup canola oil (or other neutral flavored oil)
- 1 tsp vanilla extract
- 1 cup walnuts (toasted, roughly chopped into 1cm/1/3" pieces)
Directions:
- Preheat your oven to 200°C/390°F (180°C fan). Position the shelf in the middle of the oven.
- Prepare a loaf pan (use a 21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75" pan). Spray it with canola oil and line the long side and base with parchment paper, leaving some overhang.
- For the topping, mix the demerara sugar and cinnamon in a small bowl and set aside.
- In a bowl, mix the cinnamon apple ingredients and set aside while you prepare the batter.
- In a separate bowl, whisk the dry ingredients together. In another bowl, whisk the wet ingredients. Combine the wet with the dry ingredients, just until smooth. Then stir in the diced apples (and all juices) along with the walnuts. The batter should be thick but dollop-able.
- Pour the batter into the prepared loaf pan and smooth the top.
- Arrange the apple slices on top in a fanned-out pattern and sprinkle with cinnamon sugar.
- Bake for 60 minutes. Then cover loosely with foil and bake for an additional 25 minutes, or until a skewer inserted into the center comes out clean.
- Let it rest for 15 minutes in the pan, then use the paper overhang to remove it and cool on a rack. Allow at least one hour before slicing.
- This bread is delicious plain or lightly toasted with butter.
How to Serve Cinnamon Apple Bread
You can serve Cinnamon Apple Bread as is, or you can toast it lightly and add a pat of butter for extra flavor. It pairs well with a hot cup of coffee or tea. This bread also makes a great addition to brunch spreads.
How to Store Cinnamon Apple Bread
To store your Cinnamon Apple Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze it by wrapping it securely and placing it in an airtight container. It will keep well for up to 3 months. Thaw it in the refrigerator or at room temperature when you’re ready to enjoy it.
Tips to Make Cinnamon Apple Bread
- Use fresh Granny Smith apples for the best flavor and texture.
- Don’t skip the resting time after baking; it helps the bread set and improves slicing.
- You can adjust the spices according to your preference.
Variation
You can add other ingredients like raisins or dried cranberries for extra sweetness or experiment with different nuts, such as pecans.
FAQs
-
Can I use a different type of apple?
Yes! You can use any apple variety you prefer, but Granny Smith apples offer a lovely tartness that balances the sweetness. -
Is there a gluten-free option?
You can use a gluten-free all-purpose flour blend to make this recipe gluten-free. -
How do I know when the bread is done?
The bread is done when a skewer inserted in the center comes out clean. It should be golden brown on top, and a toothpick should not have any wet batter.
With this easy recipe, enjoy the warmth and flavor of Cinnamon Apple Bread at any time of the day!
Cinnamon Apple Bread
Ingredients
For the topping
- 1 ½ tbsp demerara sugar (or turbinado sugar) For sprinkling on top
- ¼ tsp cinnamon powder For sprinkling on top
For the batter
- 1 Granny Smith apple, quartered, cored, and thinly sliced (approx. 3 mm / 1/8")
- 3 cups diced Granny Smith apple (1/2” cubes, skin on, approx. 2 large apples)
- 1 tsp cinnamon powder
- 3 tbsp brown sugar
- 1 tsp cinnamon powder
- ½ tsp ginger powder
- ¼ tsp allspice (or mixed spice)
- 1 ¾ cups plain / all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda (sifted)
- ¼ tsp cooking / kosher salt
- ¾ cup brown sugar
- ¾ cup yogurt (plain unsweetened, at room temperature; can substitute with sour cream)
- 2 large eggs (at room temperature)
- ½ cup canola oil (or other neutral flavored oil)
- 1 tsp vanilla extract
- 1 cup walnuts (toasted, roughly chopped into 1cm/1/3" pieces)
Instructions
Preparation
- Preheat your oven to 200°C/390°F (180°C fan) and position the shelf in the middle of the oven.
- Prepare a loaf pan (use a 21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75" pan) by spraying it with canola oil and lining the long side and base with parchment paper, leaving some overhang.
- In a small bowl, mix the demerara sugar and cinnamon for the topping and set aside.
- In a bowl, mix the cinnamon apple ingredients and set aside while you prepare the batter.
Making the batter
- In a separate bowl, whisk the dry ingredients together.
- In another bowl, whisk the wet ingredients.
- Combine the wet with the dry components, just until smooth. Then stir in the diced apples (and all juices) along with the walnuts. The batter should be thick but dollop-able.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Arrange the apple slices on top in a fanned-out pattern and sprinkle with the cinnamon sugar.
- Bake for 60 minutes. Then cover loosely with foil and bake for an additional 25 minutes, or until a skewer inserted into the center comes out clean.
- Let it rest for 15 minutes in the pan, then use the paper overhang to remove it and cool on a rack. Allow at least one hour before slicing.
