Cinnamon Apple Bread
Cinnamon Apple Bread is a delicious, moist loaf that combines the flavors of cinnamon and sweet apples, perfect for breakfast or a snack.
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.
Notes
This bread is delicious plain or lightly toasted with butter. 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.