This Cinnamon Apple Bread is a symphony of warm spices, tender apples, and comforting sweetness. Imagine biting into a slice of moist, flavorful bread, studded with chunks of cinnamon-infused apples and a delightful crunch of walnuts, all topped with a sparkling cinnamon-sugar crust. It’s a perfect treat for breakfast, brunch, or a cozy afternoon snack, and it’s sure to fill your home with the irresistible aroma of autumn.
Why You Will Love This Recipe
- Incredible Flavor: The combination of cinnamon, apples, brown sugar, and walnuts creates a truly irresistible flavor profile. The spices are warm and inviting, the apples add a touch of tartness and sweetness, and the walnuts provide a delightful textural contrast.
- Moist and Tender Texture: This bread is incredibly moist and tender, thanks to the addition of yogurt and oil. It stays fresh for days, making it perfect for baking ahead of time.
- Easy to Make: Despite its impressive flavor and texture, this recipe is surprisingly easy to make. It requires no special equipment and can be whipped up in just a few minutes.
- Versatile: This bread can be enjoyed in so many ways. Eat it plain, toast it and spread it with butter, or serve it with a scoop of vanilla ice cream for a decadent dessert.
- Perfect for Any Occasion: Whether you’re looking for a quick breakfast, a comforting snack, or a crowd-pleasing dessert, this Cinnamon Apple Bread is sure to hit the spot. It’s perfect for holidays, potlucks, or any time you want to treat yourself and your loved ones.
Ingredients
Topping (optional):
- 1 Granny Smith apple, quartered, cored, thinly sliced (3mm / 1/8″ thick)
- 1 1/2 tbsp demerara sugar (or turbinado sugar)
- 1/4 tsp cinnamon powder
Cinnamon Apple:
- 3 cups diced Granny Smith apple, 1/2” cubes, skin on (approx 2 large apples)
- 1 tsp cinnamon powder
- 3 tbsp brown sugar
Batter – Dry:
- 1 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1/4 tsp allspice (or mixed spice)
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda, sifted
- 1/4 tsp cooking salt
Batter – Wet:
- 3/4 cup brown sugar
- 3/4 cup plain unsweetened yogurt (sub sour cream), at room temperature
- 2 eggs, at room temperature
- 1/2 cup canola oil (or other neutral flavored oil)
- 1 tsp vanilla extract
Walnuts (optional):
- 1 cup walnuts, toasted, roughly chopped into 1cm/1/3″ pieces (not too small)
Preparation:
Step 1: Preheat oven to 200°C/390°F (180°C fan). Position shelf in the middle of the oven.
Step 2: Prepare the loaf pan. Use a 21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75″ loaf pan. Spray with canola oil, then line the long side + base with a single piece of parchment paper, leaving some overhang (don’t worry about lining short sides).
Step 3: Make the topping (optional). Mix the demerara sugar and cinnamon in a small bowl. Set aside.
Step 4: Make the Cinnamon Apple filling. Mix Cinnamon Apple ingredients in a bowl. Set aside while you prepare the batter (the sugar will make the apple sweat, which is good!).
Step 5: Prepare the batter. Whisk the Dry ingredients in a bowl. In a separate bowl, whisk Wet ingredients. Pour Wet mix into the Dry bowl, whisk just until smooth. Stir in apples (including all juices) and walnuts. Batter should be thick but dollop-able (not pourable in a thin stream, nor thick like sticky bread dough). Scrape into loaf pan, smooth surface.
Step 6: Add the topping (optional). Take 1/4 of the apple slices, fan out (so they’re overlapping) then arrange on top. Repeat in two more lots of 1/4 of an apple. Sprinkle with the cinnamon sugar.
Step 7: Bake. Bake for 60 minutes. Cover loosely with foil, bake for further 25 minutes or until a skewer inserted into the center comes out smooth.
Step 8: Cool. Rest 15 minutes in the pan, then use paper overhang to remove to a rack. Cool at least 1 hour on rack before slicing!
COOKING Rating:
Easy
Serving Suggestions:
- Enjoy it plain as a breakfast or snack.
- Toast it lightly and spread with butter for a richer flavor.
- Serve it with a scoop of vanilla ice cream or whipped cream for dessert.
- Pair it with a cup of coffee or tea for a cozy treat.
- Make French toast with leftover slices for a delicious brunch.
Tips:
- Use room temperature ingredients for best results.
- Don’t overmix the batter, as this can lead to a tough bread.
- If the top of the bread starts to brown too quickly, cover it loosely with foil.
- Let the bread cool completely before slicing to prevent it from crumbling.
- Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
1 hour 45 minutes
Nutritional Information:
Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.
Calories: Approximately 350 per slice Protein: 5g Sodium: 200mg
Conclusion
This Cinnamon Apple Bread is a delightful treat that’s perfect for any occasion. With its warm spices, tender apples, and moist texture, it’s sure to become a family favorite. Whether you enjoy it for breakfast, snack, or dessert, this bread is a comforting and delicious way to enjoy the flavors of autumn. Happy baking!
Questions and Answers About This Recipe
Q1: Can I use a different type of apple?
A: Yes, you can! While Granny Smith apples provide a nice tartness, you can substitute them with other apple varieties like Honeycrisp, Fuji, or Gala. Keep in mind that sweeter apples will result in a sweeter bread.
Q2: Can I omit the walnuts?
A: Absolutely. If you have a nut allergy or simply don’t care for walnuts, you can leave them out without affecting the overall outcome of the recipe. You could also substitute them with other nuts like pecans or almonds.
Q3: Can I use self-rising flour instead of all-purpose flour?
A: No, it’s not recommended to use self-rising flour in this recipe. Self-rising flour already contains baking powder and salt, so you would need to adjust the other ingredients accordingly. It’s best to stick with all-purpose flour and add the baking powder and salt separately.
Q4: Can I freeze this bread?
A: Yes, this bread freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before slicing and serving.
Q5: My bread is browning too quickly on top. What should I do?
A: If you notice the top of the bread is browning too quickly, cover it loosely with aluminum foil during the last 20-30 minutes of baking. This will help to prevent it from burning while allowing the inside to cook through.
