Print

Apple Cinnamon Bread Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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.

Keywords: apple bread, cinnamon apple bread, homemade apple bread, easy apple bread recipe, fall recipes, apple cinnamon bread

Find it online: https://tastemadebyclara.com/apple-cinnamon-bread-recipe/