Description
This Apple Bread is the perfect fall treat, combining tender, moist bread with the warm flavors of cinnamon and fresh apples. Swirled with cinnamon sugar and baked to golden perfection, it’s an ideal cozy snack or breakfast option during the autumn season.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Sugar Mixture
- ½ cup brown sugar
- 1 ½ teaspoons ground cinnamon
Wet Ingredients
- 2 large eggs, room temperature
- ½ cup granulated sugar
- ½ cup butter, melted
- 1 teaspoon vanilla extract
Fruit
- 2 cups chopped apples (Pink Lady, Gala, Honeycrisp – peeled and chopped, about 2 apples)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8 x 5 inch loaf pan, or line it with parchment paper to prevent sticking. Set aside.
- Mix Brown Sugar and Cinnamon: In a small bowl, whisk together the brown sugar and ground cinnamon until well combined. Set this mixture aside for layering later.
- Combine Eggs and Granulated Sugar: In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is smooth and well blended.
- Add Butter and Vanilla: Stir in the melted butter and vanilla extract into the egg and sugar mixture until everything is incorporated and smooth.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the wet mixture. Mix gently until just combined. The batter will be thick; avoid overmixing to keep the bread tender.
- Fold in Apples: Gently fold in the peeled and chopped apples, ensuring they are evenly distributed throughout the batter.
- Layer Batter and Cinnamon Sugar: Pour half of the batter into the prepared loaf pan. Evenly sprinkle about three-quarters of the cinnamon brown sugar mixture over this layer.
- Top with Remaining Batter and Swirl: Carefully spread the remaining batter on top of the cinnamon sugar layer. Sprinkle the rest of the cinnamon sugar mixture over the top and use a knife or spoon to gently swirl it into the batter, creating a marbled effect.
- Bake the Bread: Bake in the preheated oven for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the bread starts to brown too quickly, tent it loosely with foil during the last 10 to 15 minutes of baking.
- Cool and Serve: Remove the bread from the oven and allow it to cool completely in the pan before slicing. This helps the bread set and makes slicing easier. Serve as is or with a spread of butter.
Notes
- You can use any variety of sweet apples such as Pink Lady, Gala, or Honeycrisp for best flavor and texture.
- Make sure eggs are at room temperature for optimal mixing and consistency.
- To keep the bread moist, do not overbake. Start checking for doneness at 35 minutes.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Optional: Add a handful of chopped nuts like walnuts or pecans for extra texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of a loaf)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: apple bread, fall recipes, cinnamon apple bread, sweet bread, baking, autumn snacks
