Description
This delicious Cinnamon Apple Bread combines warm spices and tender diced apples in a moist, flavorful quick bread perfect for breakfast or a cozy snack. With a swirl of cinnamon sugar topping, this American classic is easy to make and sure to please.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
Add-ins and Topping
- 2 cups peeled and diced apples (about 2 medium apples)
- 1/4 cup granulated sugar mixed with 1 teaspoon cinnamon (for topping)
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, 1 1/2 teaspoons of cinnamon, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the milk and vanilla extract until fully incorporated.
- Combine Wet and Dry: Gradually add the dry flour mixture into the wet ingredients, mixing gently just until combined to avoid overmixing.
- Fold in Apples: Carefully fold the diced apples into the batter ensuring they are evenly distributed throughout.
- Assemble Batter in Pan: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar topping evenly over the batter. Then pour the remaining batter on top and sprinkle the rest of the cinnamon sugar. Use a knife to gently swirl the topping into the batter to create a marbled effect.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover the bread with foil during the last 15 minutes of baking to prevent burning.
- Cool: Allow the bread to cool in the pan for about 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use firm apple varieties like Granny Smith or Honeycrisp for the best texture and flavor contrast.
- If the bread top browns too fast, loosely cover with foil in the last 15 minutes of baking.
- This bread freezes well when wrapped tightly; thaw completely before serving.
