Description
This Cinnamon Apple Bread combines tender apples, warm cinnamon sugar, a soft buttery crumb, and a simple vanilla glaze. Serve it for breakfast, brunch, dessert, or an afternoon snack.
Ingredients
6 tablespoons light brown sugar
1 1/2 teaspoons ground cinnamon
2 medium apples, peeled and diced into 1/2-inch pieces
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
2/3 cup granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup milk
3/4 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F and position the oven rack in the lower third.
2. Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving enough overhang to lift out the loaf.
3. Combine the brown sugar and 1 1/2 teaspoons cinnamon in a small bowl, then set it aside.
4. Peel and dice the apples into 1/2-inch pieces.
5. Toss the apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon, then set them aside.
6. Beat the softened butter, 2/3 cup granulated sugar, and 1 1/2 teaspoons vanilla extract until creamy.
7. Add the eggs one at a time and mix until combined.
8. Whisk the flour, baking powder, and salt together in a separate bowl.
9. Add the dry ingredients to the butter mixture and mix just until combined.
10. Slowly pour in 1/2 cup milk and mix until the batter becomes smooth.
11. Scrape down the bowl with a rubber spatula to remove any remaining lumps.
12. Spread half of the batter evenly into the prepared loaf pan.
13. Scatter half of the cinnamon-coated apples over the batter.
14. Sprinkle half of the brown sugar and cinnamon mixture over the apples.
15. Spoon the remaining batter into the pan and gently smooth the surface.
16. Add the remaining apples and sprinkle the remaining cinnamon sugar on top.
17. Bake for 55 to 70 minutes, or until a toothpick inserted into the center comes out clean.
18. Cover the loaf loosely with aluminum foil after 30 to 40 minutes if the top begins browning too quickly.
19. Cool the bread in the pan on a wire rack for 20 to 30 minutes.
20. Lift the bread from the pan using the parchment paper and let it cool completely.
21. Whisk the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.
22. Drizzle the vanilla glaze over the cooled loaf before slicing.
Notes
Granny Smith apples provide a tart flavor and hold their shape well during baking.
Gala, Honeycrisp, Fuji, and Braeburn apples also work well.
Use room-temperature butter, eggs, and milk for a smoother batter.
Measure the flour carefully to avoid a dry or dense loaf.
Mix the batter only until combined so the bread stays soft.
Cut the apples into evenly sized pieces so they cook at the same rate.
Tent the loaf with foil if the top browns before the center finishes baking.
Cool the bread completely before adding the glaze.
Store the loaf in an airtight container at room temperature for up to 3 days.
Refrigerate the bread for up to 1 week.
Wrap the whole loaf or individual slices tightly and freeze for up to 3 months.
Thaw frozen bread overnight in the refrigerator or at room temperature.
Nutrition values were not provided and will vary by serving size and ingredient brands.
- Prep Time: 10 minutes
- Cook Time: 55 to 70 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice