Cinnamon Apple Bread
Ingredients
- 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 the oven to 350 degrees Fahrenheit. Grease and flour an 8.5 x 4.5 inch loaf pan.
- In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- Using an electric handheld or stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla together, on medium-high speed until smooth and pale (about 3-4 minutes). Scrape down the sides and the bottom of the bowl with a rubber spatula as needed.
- Beat in the eggs, one at a time, until incorporated.
- With the mixer on low speed, add about half of the flour mixture, alternating with half the milk. Add the remaining flour mixture and milk and mix to combine.
- In a mixing bowl, combine the brown sugar, ground cinnamon and apples. Set aside.
- To make the topping, in a small bowl combine the brown sugar and cinnamon. Set aside
- Pour half of the batter into the prepared loaf pan and top it with half of the apple mixture. With a knife or skewer, swirl through the batter lightly. Don’t over do it. The bread looks better when it has a beautiful thick layer of fruit and cinnamon sugar in the middle.
- Pour the remaining batter on top and then the remaining apple mixture. With a knife or skewer, swirl through the batter a couple of times in both directions. Sprinkle the cinnamon sugar mixture on top.
- Bake for about 45 to 55 minutes or until a cake tester or toothpick inserted into the center comes out clean. Only a few moist crumbs should attached to the cake tester or toothpick due to the soft apples in the center.
- Remove the bread from the oven and allow it to cool in the pan for about 15 - 20 minutes. While the bread is cooling, whisk together the glaze ingredients. Remove the bread from the pan and place it on a cooling rack. Drizzle the glaze over the bread. Let the bread cool completely before slicing.
Notes
- For best results, I like to cut the apples small to medium dice.
- Apple bread can be kept at room temperature, covered for 2-3 days.
- You can use any type of apples to make this recipe not just apples for baking. From crisp galas to tart granny smiths and everything in between.
- This recipe is similar to Dutch apple bread which has streusel and glaze over the top. The cinnamon sugar on this bread resembles the streusel in the Dutch bread which is made with cinnamon, sugar and flour.
- If you want to lift the bread from the loaf pan to transfer it to a cooling rack, make a parchment paper sling. To make a sling, place a strip of parchment paper across the length and width of the baking pan so that the paper overlaps the edges. When the bread is ready to transfer to the cooling rack, simply lift it by using the parchment paper as handles. Grease the parchment paper with cooking spray.
Nutrition
Calories: 261 kcal, Carbohydrates: 40 g, Protein: 2 g, Fat: 11 g, Saturated Fat: 6 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 58 mg, Sodium: 220 mg, Potassium: 98 mg, Fiber: 1 g, Sugar: 34 g, Vitamin A: 361 IU, Vitamin C: 1 mg, Calcium: 46 mg, Iron: 1 mg
