Description
This Christmas Apple Cinnamon Loaf is a delightful holiday treat combining warm cinnamon spices, sweet apples, and crunchy walnuts in a moist, buttery loaf. Perfect for festive breakfasts, cozy tea times, or as a seasonal gift, this easy-to-make recipe fills your kitchen with comforting holiday aromas and guarantees a slice of holiday bliss.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup apples, peeled and chopped
- 1/2 cup walnuts, chopped (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to warm up as you prepare the batter.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, ground cinnamon, and salt. Stir well to evenly distribute the ingredients.
- Cream Butter and Sugar: In a separate large bowl, use a mixer or whisk to cream the softened unsalted butter and brown sugar together until the mixture is smooth and fluffy, which adds lightness to the loaf.
- Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract into the creamed butter and sugar mixture, ensuring everything is fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently to combine without overmixing, which can make the loaf tough.
- Fold in Apples and Walnuts: Carefully fold in the peeled and chopped apples and the optional walnuts to evenly distribute throughout the batter.
- Prepare Baking Pan and Pour Batter: Grease a loaf pan thoroughly to prevent sticking and pour the batter evenly into the pan, smoothing the top.
- Bake the Loaf: Place the pan in the preheated oven and bake for 60-70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool and Serve: Remove the loaf from the oven and let it cool in the pan for about 15 minutes before transferring to a wire rack. Allow it to cool completely before slicing for clean cuts and best texture.
Notes
- You can substitute walnuts with pecans or omit nuts if preferred.
- For a gluten-free version, replace all-purpose flour with a gluten-free baking blend.
- Ensure apples are peeled and chopped finely to avoid large chunks that disrupt the loaf’s texture.
- Use room temperature eggs and butter for better mixing and fluffier texture.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
