Description
This Cinnamon Apple Bread is a moist and flavorful quick bread perfect for breakfast or a snack. Combining warm cinnamon spice with tender chunks of fresh apples, it offers a delightful balance of sweetness and spice. The bread is enhanced with a cinnamon sugar topping that caramelizes in the oven, creating a deliciously crunchy crust.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
Other
- 2 cups apples, peeled and chopped
- 1/4 cup cinnamon sugar (2 tablespoons sugar + 2 teaspoons cinnamon)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer or vigorous hand beating until the mixture becomes light and fluffy.
- Incorporate Wet Ingredients: Add the eggs to the creamed mixture one at a time, beating well after each addition to ensure proper incorporation. Then, stir in the milk and vanilla extract until the mixture is smooth.
- Combine and Fold: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing. Fold in the peeled and chopped apples carefully to distribute them evenly without breaking them down.
- Layer and Bake: Pour half of the batter into the prepared loaf pan and spread it evenly. Sprinkle half of the cinnamon sugar mixture over the batter. Pour the remaining batter on top, smoothing the surface, and sprinkle the remaining cinnamon sugar evenly over the top.
- Bake and Cool: Bake the bread in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Make sure the butter is softened to room temperature for easier creaming with the sugars.
- Use tart apples like Granny Smith for a balance of sweetness and tartness.
- Check the bread starting at 50 minutes to avoid overbaking and dryness.
- Allow the bread to cool completely for best slicing results.
- Store leftover bread in an airtight container at room temperature for up to three days.
