Apple Cinnamon Bread Recipe

Introduction

This apple bread recipe is a delightful treat combining tender, moist bread with sweet cinnamon and fresh apples. Perfect for breakfast or an afternoon snack, it fills your kitchen with inviting aromas and comforting flavors.

Ingredients

• 2 cups white granulated sugar
• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 2 cups milk
• ⅔ cup vegetable oil
• 1 cup apples, diced and peeled
• 1 tablespoon ground cinnamon
• ⅔ cup white granulated sugar (for topping)
• 1 teaspoon ground cinnamon (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease your loaf pans to prevent sticking.
2. Step 2: In a medium bowl, whisk together 2 cups sugar, flour, baking powder, and salt. Set this dry mixture aside.
3. Step 3: In a large bowl or stand mixer fitted with a beater, blend the eggs, milk, and vegetable oil until just combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring until just moist. Fold in the diced apples and 1 tablespoon of cinnamon carefully.
5. Step 5: Pour the batter into the prepared loaf pans, filling each about two-thirds full to allow space for rising.
6. Step 6: In a small bowl, mix ⅔ cup sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over the tops of the batter and gently swirl with a knife to create a cinnamon-sugar swirl.
7. Step 7: Bake the bread for about 40 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Remove the bread from the oven and set the loaf pans on a baking rack to cool before slicing.

Tips & Variations

• Do not overfill your loaf pans; filling them two-thirds full prevents overflow as the bread rises.
• Use the toothpick test for doneness as oven variations can affect baking time.
• Substitute milk with any type you have on hand, including almond milk for a dairy-free option.
• Vegetable oil can be replaced with canola oil or melted butter for a richer flavor.
• For larger loaves, use two 1-pound loaf pans and bake for 50-60 minutes, or halve the recipe for just one loaf.
• Transform this recipe into mini muffins by greasing miniature muffin tins, filling each two-thirds full, and baking for 12-17 minutes.

Storage

Store the apple bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices in a toaster oven or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples instead of fresh?

Yes, but be sure to thaw and drain them thoroughly to avoid excess moisture in the batter, which can affect the texture of the bread.

Can I add nuts or raisins to this recipe?

Absolutely! Fold in ½ to 1 cup of chopped nuts or raisins with the apples for added texture and flavor.

Apple Cinnamon Bread Recipe

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★★★★★

4.7 from 52 reviews

This moist and flavorful Apple Bread Recipe is a delightful treat perfect for breakfast or an afternoon snack. It combines tender diced apples and warm cinnamon swirled into a sweet, spiced batter, baked to golden perfection. Easy to prepare with pantry staples, this bread offers a comforting and aromatic experience that’s sure to become a family favorite.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 miniature loaves or 2 standard 1-pound loaf pans 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 cups white granulated sugar
• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt

Wet Ingredients

• 2 large eggs
• 2 cups milk (any variety: skim, whole, or almond milk for dairy-free)
• ⅔ cup vegetable oil (can substitute canola oil or melted butter)

Apple Mixture

• 1 cup apples, diced and peeled
• 1 tablespoon ground cinnamon

Cinnamon Sugar Topping

• ⅔ cup white granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease your loaf pans thoroughly to prevent sticking.
2. Combine Dry Ingredients: In a medium mixing bowl, whisk together 2 cups sugar, 4 cups flour, baking powder, and salt until well blended. Set aside.
3. Mix Wet Ingredients: In a separate large mixing bowl or stand mixer fitted with a beater, beat together eggs, milk, and vegetable oil until just combined.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until the batter is just moist. Avoid overmixing to keep the bread tender.
5. Add Apples and Cinnamon: Gently fold in the diced peeled apples and 1 tablespoon ground cinnamon ensuring even distribution.
6. Fill Loaf Pans: Pour the batter into the greased loaf pans, filling each approximately 2/3 full to allow room for rising during baking.
7. Prepare Cinnamon Sugar Topping: In a small bowl, mix ⅔ cup sugar and 1 teaspoon cinnamon. Sprinkle this mixture evenly over the batter in each loaf pan. Use a knife to gently swirl the cinnamon sugar into the top layer of batter for a marbled effect.
8. Bake: Place the loaf pans in the preheated oven and bake for about 40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
9. Cool: Remove the pans from the oven and place them on a wire rack. Let the breads cool in the pans for 10-15 minutes before transferring them onto racks to cool completely.

Notes

• Do not overfill the loaf pans; filling only 2/3 full allows the bread to rise properly without spilling over.
• The baking time can vary depending on the size and material of your loaf pans and your oven’s characteristics; use the toothpick test to check doneness.
• Substitute milk with any variety you prefer, including almond milk for a dairy-free option.
• Vegetable oil can be swapped with canola oil or melted butter for a richer flavor.
• For larger loaves, use two 1-pound loaf pans or half the recipe for a single loaf and increase baking time to 50-60 minutes.
• To make mini muffins, fill greased miniature muffin tins 2/3 full and bake for 12 to 17 minutes.
• Store apple bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for longer storage.

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