Description
Apple Cinnamon Bread is a soft, moist quick bread that combines tender chunks of apple with warm cinnamon and a buttery crumb. This loaf uses unsweetened applesauce for extra moisture and alcohol free vanilla flavor for a clean aroma, resulting in a balanced, bakery style bread that slices beautifully once fully cooled.
Ingredients
Apples
1 1/2 cups (180g) peeled and chopped apples, about 2 medium apples, cut into 1/2 inch pieces
1/3 cup (67g) packed light or dark brown sugar
1 and 1/2 teaspoons ground cinnamon
Batter
1 and 3/4 cups (219g) all purpose flour, spooned and leveled
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80g) unsweetened applesauce, at room temperature
1 teaspoon alcohol free vanilla flavor such as Simply Organic Alcohol-Free Vanilla or Watkins Clear Vanilla Flavor
1/2 cup (120ml) whole milk, at room temperature
Instructions
1. Adjust the oven rack to the lower third position and preheat the oven to 350°F 177°C, spray a 9×5 inch loaf pan with nonstick spray or grease it well
2. In a bowl stir the chopped apples with brown sugar and 1 and 1/2 teaspoons ground cinnamon, set aside so juices form
3. Whisk together all purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg baking powder baking soda and salt in a large bowl, set aside
4. Using a handheld or stand mixer beat the softened unsalted butter with granulated sugar on high speed until smooth and creamy about 3 minutes
5. Add the eggs one at a time beating on medium speed until combined and scrape down the sides of the bowl as needed
6. Beat in the unsweetened applesauce and the alcohol free vanilla flavor until combined, the mixture may look chunky and slightly curdled this is normal
7. With the mixer on low add the dry ingredients then slowly pour in the whole milk while mixing, beat just until combined and do not overmix, the batter will be sticky and slightly thick
8. Pour and spread half of the batter into the prepared loaf pan
9. Spoon the cinnamon apples and any collected juices evenly over the batter
10. Top with the remaining batter spreading it gently and use a knife to swirl once down the center so the apples are distributed through the loaf
11. Bake at 350°F 177°C for 60 to 75 minutes, loosely cover the top with foil at the 30 minute mark if it is browning too quickly
12. Begin checking for doneness at 60 minutes by inserting a toothpick into the center, it should come out clean or with a few moist crumbs when done
13. Remove the loaf from the oven and allow it to cool completely in the pan on a wire rack before slicing, slicing while warm may cause the bread to fall apart
Notes
Freezing Instructions Freeze the fully baked and cooled loaf for up to three months wrapped tightly in plastic wrap and stored in a freezer safe bag, thaw overnight in the refrigerator and bring to room temperature before serving if desired
Apple Selection Use firm apples such as Granny Smith Honeycrisp Fuji or Pink Lady, avoid soft or mealy apples to prevent mushy pockets
Applesauce Swap If you do not have unsweetened applesauce substitute plain yogurt or sour cream in the same amount for a slightly richer crumb
Pan Size A standard 9×5 inch loaf pan is recommended, for mini loaves divide the batter between pans and shorten baking time checking with a toothpick
Cooling and Slicing Let the loaf cool completely in the pan to finish setting before removing and slicing, use a sharp serrated knife for clean slices
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: quick bread
- Method: bake
- Cuisine: American