Description

This Moist Cinnamon Apple Bread is a delightful blend of sweet cinnamon and fresh Granny Smith apples baked into a tender, flavorful loaf. Perfect for breakfast or an afternoon snack, this recipe uses applesauce for moisture and combines granulated and brown sugars for a rich sweetness. With a gentle baking temperature and a long bake time, the bread develops a perfect texture that is moist and satisfying.

Ingredients

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Wet Ingredients

1 cup unsweetened applesauce
3 large eggs
1 teaspoon vanilla extract

Sugars

1 cup granulated sugar
1 cup brown sugar

Dry Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon

Fruit

3 cups diced Granny Smith apples, peeled and cored

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Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 300 degrees Fahrenheit. Lightly grease two 9×5-inch bread loaf pans with nonstick cooking spray to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, whisk together 1 cup unsweetened applesauce, 3 large eggs, and 1 teaspoon vanilla extract until everything is well combined and smooth.
Add Sugars: Whisk in 1 cup granulated sugar and 1 cup brown sugar until the mixture becomes smooth and creamy, ensuring the sugars are well incorporated.
Add Dry Ingredients: Stir in 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 2 teaspoons ground cinnamon until the dry ingredients are fully incorporated into the wet mixture.
Fold in Apples: Using a rubber spatula, gently fold in 3 cups of diced Granny Smith apples until evenly distributed throughout the batter, taking care not to overmix.
Divide Batter: Evenly divide the batter into the two prepared loaf pans, smoothing the tops with a spatula for even baking.
Bake: Place pans in the preheated oven and bake for 90 minutes. To test doneness, insert a toothpick into the center of each loaf; it should come out clean or with a few moist crumbs.
Cool: Remove the pans from the oven and allow the loaves to cool in the pans on a wire rack for 10 to 15 minutes. Then carefully remove the breads from the pans and cool completely on the wire rack before slicing and serving.

Notes

Use Granny Smith apples for tartness which balances the sweetness of the bread.
Ensure apples are diced evenly for uniform baking and texture.
If you prefer, substitute unsweetened applesauce with mashed ripe bananas for a different flavor profile.
To store, wrap the cooled bread tightly and keep it at room temperature for up to 3 days or refrigerate for up to a week.
This bread can be frozen for up to 2 months; thaw completely before serving.
You can add chopped nuts such as walnuts or pecans for added crunch and flavor.
Baking at a low temperature helps the bread cook slowly and prevents the apples from drying out.

Nutrition

Serving Size: 1 slice (1/16 of a loaf)
Calories: 220 kcal
Sugar: 17 g
Sodium: 210 mg
Fat: 3 g
Saturated Fat: 0.5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 50 mg