Apple Cinnamon Bread

This is the time of the year where many of us will visit our local orchards. We’ll return home with a few buckets of apples 🍎🍏 and then figure out which recipes we’ll be making. Although available all year round, it’s always a fun destination to get your apples from.
 
So, what to make with all of them?
Well, it’s a great idea to start with a couple of scrumptious apple cheese pies 🥧 followed by some homemade apple sauce. There are also apple turnovers, apple betty or apple crisp, a couple dozen oatmeal apple cookies, or even a few nice apple cheese soufflés.
 
Another recipe that should be on your “to do” list is my Apple Cinnamon Bread! Incredibly moist, this amazing quick bread 🍞 is so tasty! It can be enjoyed for breakfast or as a mid-afternoon snack. My husband likes to refer to it as a delicious apple pie in bread form and he’s not far off!
 
I like making quick breads such as banana bread, lemon poppy seed bread, pumpkin chai bread 🎃, peach bread, zucchini bread, strawberry bread, and more. Just like this Apple Cinnamon Bread, they’re easy to make and a delicious treat to enjoy anytime!
 
To me, this is a must-make! As much as I like banana bread (there’s another recipe coming up at the beginning of November), this is a delicious change. It fits in perfectly well for fall 🍂 baking along with pumpkin pie, and cranberry orange bundt cake!
 
It’s important to select the right kind of apple for baking. The ideal ones are firmer like Honeycrisp, Pink Lady, Granny Smith, Braeburn, Fuji, Cortland, and many more. The one I use in the video 🎥 is Envy because that is what I had in my crisper and they work perfectly well for this recipe.
 
As the title refers, there’s cinnamon in it and lots of it! There’s some in the batter, when tossing the apples in brown sugar, and also in the streusel. You can skip the topping but why when it adds that lovely crunch to the bread 🥰.
 
When it comes to assembly 👷‍♀️👷‍♂️, I like to have layers between the batter and the apple mixture. It’s roughly 1/3 of the batter at the bottom of a 9×5-inch loaf pan followed by 2/3 apple-sugar mixture, another 1/3 of batter, the remaining apple mixture including any accumulated juices and then the rest of the batter.
 
Another simple way to do it is to spoon ½ of the batter into the loaf pan, then the apple-sugar mixture and spread the top with the remaining batter. Using a knife 🔪, just swirl the batter around. The reason why I don’t do that is because a bunch of apples can get in one area while leaving another one without any.
 
The baking time may vary. It takes anywhere between 65 to 75 minutes ⏰. The best way to know if your Apple Cinnamon Bread is ready is by inserting a cake tester in the center of the loaf. If it comes out clean with just a few crumbs, it’s done.
 
As tempting as it is, it’s important that you let the bread 🍞 cool completely in the pan sitting on a wire rack. If you don’t, it will fall apart when trying to slice it. The reason why it’s so moist is from the accumulated juices from the apple-sugar mixture.
 
The aroma 👃 of this quick bread is delectable! Moist and flavorful, this Apple Cinnamon Bread is a great breakfast item or snack to enjoy this fall! Cover it with foil and leave it on the counter for a couple days or transfer it to the fridge for up to 5 days if it lasts that long…
Bon Appétit! 🍽
 
Here are more scrumptious breakfast recipes for you to try… 😀
– Eggs Benny Poutine
– Breakfast Sausage Muffin Cups
– Soufflé Mexican Omelet
– French Toast
– Farmer’s Sausage Skillet
– Pancetta Vegetable Frittata
– Shakshouka
and for even more bread recipes 🥖🥨, click on this link… Recipe Category • Bread & More
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Apple Cinnamon Bread

Very moist, this Apple Cinnamon Bread is incredibly tasty! It’s an amazing breakfast item as well as a mid-afternoon snack!

5 from 1 vote

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Servings 1 loaf

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Passive Time 2 hours hrs

Ingredients

  

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APPLES

• 2 cups apples such as Envy or Granny Smith, peeled, cored and cut into small pieces
• 1/2 cup brown sugar, packed
• 1/2 tbsp. ground cinnamon
• 1/2 tbsp. freshly squeezed lemon juice tips & tricks

BATTER

• 1 3/4 cups unbleached all-purpose flour
• 1/2 tbsp. ground cinnamon
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground ginger
• 1/4 tsp. ground Himalayan pink salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 large free-range eggs, room temperature
• 1/3 cup sour cream
• 1 tsp. pure vanilla extract
• 1/2 cup milk

STREUSEL TOPPING

• 1/4 cup brown sugar, packed
• 3 tbsp. unbleached all-purpose flour
• 1/4 tsp. ground cinnamon
• 3 tbsp. unsalted butter, melted
• 1/4 cup walnuts, chopped

Directions

 

• Preheat oven to 350ºF and grease a 9 x 5-inch loaf pan with cooking spray; set aside.
• In a medium bowl, add apple, brown sugar and cinnamon. Mix well before adding lemon juice. Stir the ingredients until the apples are completely coated with sugar; set aside.
• In another bowl, combine flour, cinnamon, baking powder, baking soda, ginger, nutmeg and salt; whisk and set aside.
• In the bowl of a stand mixer, add butter and granulated sugar. Using the paddle attachment, process on medium-high speed until creamy, about 2 to 3 minutes. Clean the sides and the bottom of the bowl as needed.
• Add eggs, one at a time, mixing well between each addition.
• Add sour cream and vanilla extract; process until blended, about 45 seconds.
• Add half dry ingredients and half milk; process on low speed until just combined before adding the remaining dry ingredients and milk, cleaning the sides and bottom of the bowl.
• Spread 1/3 batter into the prepared pan. Spoon ¾ of the apple mixture on top. Add another 1/3 batter and the remaining apple mixture including any accumulated juices. Add the remaining 1/3 batter.
• In a bowl, mix all the streusel ingredients until crumbly; set aside.
• Evenly sprinkle the streusel on top of the bread.
• Transfer to the preheated oven and bake for 65 to 75 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs. If the top is getting too dark while baking, cover loosely with foil.
• Remove from the heat and transfer the loaf pan to a wire rack; cool completely.
• Cover and store bread at room temperature for up to 2 days or in the fridge for 5 days.

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