Description
This Cinnamon Apple Bread is a moist and flavorful loaf featuring tender apples swirled with cinnamon sugar inside and topped with a sweet cinnamon glaze. Perfect for breakfast, snack, or dessert, this bread combines the warm spices of cinnamon with fresh apples baked into a soft, buttery batter.
Ingredients
Units
Scale
Bread Batter
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup milk
Apple Mixture
- 1/2 cup light brown sugar, packed
- 1-1/2 teaspoons ground cinnamon
- 1 large apple, peeled, cored, and chopped into small pieces
Topping
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
Glaze
- 3/4 cups confectioners’ sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons water
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Grease and flour an 8.5 x 4.5 inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this bowl aside.
- Cream Butter and Sugar: Using a mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and vanilla extract on medium-high speed until the mixture is smooth and pale, about 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add Eggs: Beat in the eggs one at a time until fully incorporated into the creamed mixture.
- Combine Batter: With the mixer on low speed, add half of the flour mixture alternating with half of the milk. Then add the remaining flour mixture and milk and mix just until combined.
- Prepare Apple Mixture: In a separate bowl, combine the light brown sugar, ground cinnamon, and chopped apples. Set aside.
- Make Topping: Mix together the brown sugar and cinnamon for the topping in a small bowl. Set aside.
- Layer Batter and Apples: Pour half of the batter into the prepared loaf pan. Evenly distribute half of the apple mixture on top. Use a knife or skewer to gently swirl the apples and batter to create a marbled effect without over mixing.
- Add Remaining Batter and Apples: Pour the remaining batter over the apple layer, then add the remaining apple mixture on top. Swirl the top gently a few times in both directions to create additional marbling. Sprinkle the cinnamon sugar topping evenly over the bread.
- Bake: Place the loaf pan in the oven and bake for 55 minutes or until a toothpick inserted into the center comes out clean with only a few moist crumbs attached due to the soft apples.
- Cool and Glaze: Remove the bread from the oven and let it cool in the pan for 15 to 20 minutes. While cooling, whisk together the confectioners’ sugar, ground cinnamon, and water to make the glaze. Remove the bread from the pan to a cooling rack and drizzle the glaze over the warm bread. Allow the loaf to cool completely before slicing.
Notes
- Cut the apples into small to medium dice for best texture and even distribution.
- Store apple bread covered at room temperature for 2-3 days to keep it fresh.
- You can use any apple variety in this recipe, from sweet Gala to tart Granny Smith, depending on your flavor preference.
- This bread is similar to Dutch apple bread with cinnamon sugar topping replacing the streusel. For a streusel, mix cinnamon, sugar, and flour for texture.
- To lift the bread out easily, create a parchment paper sling by placing strips across the pan lengthwise and widthwise, greasing the parchment before adding batter. This allows you to lift the loaf out smoothly after baking.
Nutrition
- Serving Size: 1 slice (approx. 1/10 loaf)
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
