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!
Ingredients
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.