Description
This Easy Apple Cinnamon Bread recipe combines sweet and spiced flavors in a moist, tender loaf perfect for breakfast or snack. Featuring tender apple pieces layered with cinnamon sugar in every bite, it’s simple to prepare and bake to golden perfection offering comforting aromas and a deliciously soft texture.
Ingredients
Scale
Brown Sugar Cinnamon Mixture
- ½ Cup Brown Sugar, packed
- 1 ½ teaspoon Cinnamon
Apple Layer
- 1 Large Apple (Fuji, Gala, or Granny Smith), peeled and chopped into small pieces
Batter
- ⅔ Cup Granulated White Sugar
- ½ Cup Salted Butter, softened
- 2 Eggs
- 2 teaspoon Vanilla Extract
- 1 ½ Cups All Purpose Flour
- 1 ½ teaspoon Baking Powder
- 1 Pinch Sea Salt
- ½ Cup Milk
Instructions
- Prepare Cinnamon Sugar Mix: Combine ½ cup packed brown sugar and 1 ½ teaspoon cinnamon in a small bowl and stir well. Set aside for layering.
- Prepare Apples: Peel the apple and chop it into small pieces, then place the chopped apples in a bowl and set aside for the layering step.
- Cream Butter and Sugar: In a large mixing bowl, combine softened butter and ⅔ cup granulated sugar. Using a hand or stand mixer on low to medium speed, mix until grainy and chunky.
- Add Eggs and Vanilla: To the butter-sugar mixture, add 2 eggs and 2 teaspoons vanilla extract. Continue mixing on low to medium speed until the batter is smooth and no large chunks remain, creating a soupy texture.
- Combine Dry Ingredients and Milk: Add 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and a pinch of sea salt into the wet batter. Stir to combine, then add ½ cup milk and stir with a spoon until the batter is fully incorporated.
- Layer the Batter and Fillings: Grease a 9×5 inch loaf pan. Pour half of the batter into the pan, then sprinkle half of the chopped apples over the batter, followed by half of the cinnamon sugar mixture. Repeat layering with the remaining batter, apples, and cinnamon sugar.
- Bake: Place the loaf pan on the center rack of the oven preheated to 350°F (175°C). Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
- Cool and Serve: Once baked, let the bread stand in the pan for 10 minutes, then remove and slice. Enjoy warm, plain or with butter.
Notes
- Leftover Storage: Store covered at room temperature for up to 1 week. Enjoy leftovers warmed or with butter.
- Freezer Option: Wrap bread tightly in cling wrap, then foil, and place in a freezer bag. Freeze for up to 3 months. Defrost at room temperature or microwave until warmed through.
- Mini Loaves: To make mini loaves, use the same recipe but bake in 5.75 x 3 inch pans for 25-30 minutes. This yields about three mini loaves.
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 240
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
