Description
This Cinnamon Apple Bread is a moist, flavorful loaf filled with cinnamon-spiced apples and a sweet cinnamon sugar swirl. Topped with a cinnamon glaze, it makes a perfect breakfast treat or afternoon snack that combines warm spices and fresh apples in every bite.
Ingredients
Units
Scale
Dough
- 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 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 flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using an electric 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 3-4 minutes. Scrape the bowl sides as needed.
- Add Eggs: Beat in the eggs one at a time until each is fully incorporated.
- Combine Wet and Dry Ingredients: On low mixer speed, add half of the flour mixture alternating with half the milk. Then add the remaining flour mixture and milk and mix just until combined.
- Prepare Apple Mixture: In a separate bowl, combine the brown sugar, ground cinnamon, and chopped apples. Set aside.
- Make Topping: Mix together brown sugar and cinnamon in a small bowl for sprinkling on top.
- Layer Batter and Apples: Pour half of the batter into the loaf pan and spread evenly. Spoon half of the apple mixture on top. Using a knife or skewer, gently swirl through the batter and apples to create a marbled effect without overmixing.
- Add Remaining Layers: Pour the remaining batter over the apple mixture, then add the remaining apples. Swirl the batter and apples a couple of times in both directions. Sprinkle the cinnamon sugar topping evenly over the surface.
- Bake: Bake for 55 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached due to the soft apples.
- Cool Bread: Remove from oven and cool in the pan for 15 to 20 minutes.
- Prepare Glaze: While the bread is cooling, whisk together the confectioners’ sugar, cinnamon, and water until smooth.
- Glaze and Final Cooling: Remove the bread from the pan onto a cooling rack, then drizzle the glaze over the warm bread. Allow the bread to cool completely before slicing.
Notes
- Cut apples into small to medium dice for best texture in the bread.
- Store the apple bread covered at room temperature for up to 2-3 days to maintain freshness.
- Any type of apple works well in this recipe, from crisp Galas to tart Granny Smiths, allowing for flavor variation.
- This bread is similar to Dutch apple bread, but uses a cinnamon sugar swirl instead of streusel topping for a unique texture and flavor.
- Use a parchment paper sling in the loaf pan to easily lift the bread out for cooling. Grease the parchment paper with cooking spray before adding batter.
Nutrition
- Serving Size: 1 slice (approximately 1/10 of loaf)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
