Description
This Cinnamon Apple Bread is a moist and fragrant quick bread perfect for breakfast or an afternoon snack. Filled with tender chopped apples and swirled with cinnamon sugar, it offers a delightful balance of sweetness and spice in every bite. Baked to golden perfection, this loaf is sure to become a family favorite.
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
Fruits and Toppings
- 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) and grease a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined to ensure even rising and a well-spiced bread.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy, creating a creamy base for the batter.
- Incorporate Wet Ingredients: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to maintain a smooth texture. Then stir in the milk and vanilla extract to add moisture and flavor.
- Combine and Fold: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the batter. Carefully fold in the peeled, chopped apples to distribute them evenly without breaking up.
- Layer and Bake: Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon sugar mixture over it for a sweet cinnamon swirl. Add the remaining batter on top and sprinkle with the remaining cinnamon sugar to create a deliciously patterned topping.
- Bake and Cool: Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked. Allow the bread to cool in the pan for 10 minutes to set, before transferring it to a wire rack to cool completely for easier slicing.
Notes
- Use tart apples like Granny Smith for a nice balance of sweet and tart flavors.
- Make sure the butter is softened to room temperature to beat properly with sugars.
- If you prefer, you can substitute milk with almond milk for a dairy-free option.
- To store, wrap the bread tightly in plastic wrap and keep at room temperature for up to 3 days.
- This bread freezes well—slice before freezing for easy thawing.
