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Apple Cinnamon Bread Recipe

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4.3 from 2 reviews

Deliciously moist and flavorful apple bread made with diced apples and warm cinnamon, perfect for breakfast or a sweet snack. This quick bread combines the comforting taste of apples with a hint of spice, baked to golden perfection in loaf pans.

Ingredients

Dry Ingredients

  • 2 cups white granulated sugar
  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon

Wet Ingredients

  • 2 large eggs
  • 2 cups milk
  • ⅔ cup vegetable oil
  • 1 cup apples, diced and peeled

Cinnamon Sugar Topping

  • ⅔ cup white granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease your loaf pans thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the sugar, flour, baking powder, salt, and cinnamon until well combined. Set aside.
  3. Combine Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer, beat the eggs, milk, and vegetable oil together until just combined.
  4. Incorporate Dry Mixture: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until the batter is just moist and combined. Fold in the peeled and diced apples carefully.
  5. Fill Loaf Pans: Pour the batter into the prepared loaf pans, filling each about two-thirds full to allow room for rising during baking.
  6. Add Cinnamon Sugar Topping: In a small bowl or measuring cup, combine the sugar and cinnamon for the topping. Sprinkle this mixture evenly on top of the batter in each loaf pan, then gently swirl it in with a knife for marbled effect.
  7. Bake: Place the pans in the preheated oven and bake for approximately 40 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool: Once baked, remove the pans from the oven and transfer them onto a cooling rack. Allow the bread to cool before slicing and serving.

Notes

  • Do not overfill loaf pans; fill only two-thirds full to allow for rising without overflow.
  • Use the toothpick test to check for doneness as baking times may vary depending on pan size and oven.
  • Milk can be substituted with any variety including skim, whole, or plant-based options like almond milk.
  • Vegetable oil can be replaced with canola oil or melted butter if preferred.
  • This recipe can be adapted for large loaves or mini muffins with adjusted baking times.
  • Store bread at room temperature in an airtight container for 2-3 days or refrigerate for up to 6 days.
  • Freeze wrapped bread for up to 3 months to extend shelf life.

Find it online: https://flavorspath.com/apple-cinnamon-bread-recipe/