Description
This Cinnamon Apple Bread is a moist, flavorful quick bread featuring a tender crumb swirled with a cinnamon-spiced apple mixture and topped with a cinnamon sugar glaze. Perfect for breakfast, snack, or dessert, it combines the comforting flavors of cinnamon and apple in every bite.
Ingredients
Units
Scale
Dough:
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup milk
Apple Mixture:
- 1/2 cup light brown sugar, packed
- 1-1/2 teaspoons ground cinnamon
- 1 large apple, peeled, cored, and chopped into small pieces
Topping:
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
Glaze:
- 3/4 cups confectioners’ sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons water
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Grease and flour an 8.5 x 4.5 inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and vanilla extract at medium-high speed until the mixture is smooth and pale, about 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Combine Wet and Dry Ingredients: On low speed, alternately add half of the flour mixture and half the milk to the batter. Follow with the remaining flour mixture and milk, mixing until just combined.
- Prepare Apple Mixture: In a separate bowl, combine the brown sugar, ground cinnamon, and chopped apples. Set aside.
- Prepare Topping: Mix together the brown sugar and cinnamon in a small bowl. Set aside.
- Layer Batter and Apple Mixture: Pour half of the batter into the prepared loaf pan. Top with half of the apple mixture and gently swirl through the batter with a knife or skewer to create a marbled effect without overmixing.
- Add Remaining Layers: Pour the remaining batter over the apple layer, then add the remaining apple mixture on top. Swirl through the batter a few times in both directions with a knife or skewer. Sprinkle the cinnamon sugar topping evenly over the batter.
- Bake: Bake for 55 minutes or until a toothpick inserted into the center comes out clean with only a few moist crumbs due to the apples.
- Cool in Pan: Remove from oven and let the bread cool in the pan for 15 to 20 minutes.
- Prepare Glaze: While the bread cools, whisk together the confectioners’ sugar, cinnamon, and water in a small bowl until smooth.
- Glaze and Cool Completely: Remove the bread from the pan and place onto a cooling rack. Drizzle the glaze evenly over the top. Allow the bread to cool completely before slicing.
Notes
- For best results, dice the apples into small to medium-sized pieces to ensure even distribution and texture.
- Store the apple bread covered at room temperature for 2 to 3 days to maintain freshness.
- You can use any variety of apples for this recipe, from tart Granny Smiths to sweet Galas, depending on your flavor preference.
- This recipe is similar to Dutch apple bread, but instead of streusel, it uses a cinnamon sugar topping that adds a similar sweet and spiced crunch.
- To easily lift the bread from the pan, create a parchment paper sling by placing strips across the length and width of the baking pan, overlapping the edges, then greasing it with cooking spray. Use the sling to lift the loaf once baked.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
