Description
This Easy Apple Cinnamon Bread is a moist, flavorful quick bread featuring layers of sweet apples and cinnamon sugar. Perfectly spiced and tender, it’s great for breakfast, snack, or dessert, and simple enough for bakers of all levels. The recipe uses fresh apples and warm cinnamon, baked to a golden crust that slices beautifully.
Ingredients
Scale
Apple Cinnamon Mixture
- ½ Cup Brown Sugar (packed)
- 1 ½ teaspoon Cinnamon
Apple
- 1 Large Apple (Fuji, Gala, or Granny Smith work well), peeled and chopped into small pieces
Batter
- ⅔ Cup Granulated White Sugar
- ½ Cup Salted Butter (softened)
- 2 Eggs
- 2 teaspoon Vanilla Extract
- 1 ½ Cups All Purpose Flour
- 1 ½ teaspoon Baking Powder
- 1 Pinch Sea Salt
- ½ Cup Milk
Instructions
- Prepare Cinnamon Sugar: In a small bowl, combine the brown sugar and cinnamon thoroughly, then set aside for layering.
- Prepare Apples: Peel and chop the apple into small pieces and place in a separate bowl, setting aside for assembly.
- Mix Butter and Sugar: In a large bowl, use a hand or stand mixer on low to medium speed to cream together the softened butter and granulated white sugar until grainy and chunky.
- Add Eggs and Vanilla: To the butter-sugar mixture, add eggs and vanilla extract, continuing to mix on low to medium speed until the batter becomes soupy and smooth with no large chunks.
- Add Dry Ingredients and Milk: Add the all-purpose flour, baking powder, and sea salt to the wet mixture and stir to combine. Then, pour in the milk and gently stir with a spoon until fully incorporated.
- Layer Bread Batter: Grease a 9×5 inch loaf pan lightly. Pour half of the batter into the pan, then sprinkle half of the chopped apples over the batter. Next, sprinkle half of the cinnamon sugar mixture on top. Repeat the layering process with the remaining batter, apples, and cinnamon sugar mixture.
- Bake: Place the loaf pan on the center rack of a preheated oven at 350°F (175°C). Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then remove from the pan and slice. Serve warm on its own or with butter for a delicious treat.
Notes
- Leftover Storage: Store the bread at room temperature, covered, for up to 1 week. It tastes great warmed up or with butter.
- Freezer Option: Wrap bread tightly in cling wrap, then foil, and place in a freezer bag. Store in the freezer for up to 3 months. Defrost at room temperature or microwave until warmed before eating.
- Mini Loaves: To make mini loaves, use 5.75 x 3 inch pans and reduce bake time to 25-30 minutes. This recipe yields three mini loaves with this pan size.
Nutrition
- Serving Size: 1 slice (approx. 1/8th of loaf)
- Calories: 250
- Sugar: 19g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
