Description
This Cinnamon Apple Bread is a cozy fall favorite, perfect for enjoying a warm slice with your morning coffee or as an afternoon treat. Moist and flavorful, this bread combines sweet cinnamon and diced apples with a hint of nutmeg, creating a comforting aroma and taste that you’ll want to bake on repeat throughout the season.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Wet Ingredients
- 2 large eggs
- ½ cup (120ml) neutral oil
- â…“ cup (80ml) milk (dairy or plant-based)
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar
- 1 teaspoon vanilla extract
Add-ins & Topping
- 1 ½ cups peeled and diced apples (about 1 large apple)
- Optional: ½ cup chopped walnuts or pecans
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the 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 ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, beat the eggs, then add the neutral oil, milk, granulated sugar, light brown sugar, and vanilla extract. Mix until the batter is smooth and the sugars have dissolved.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently just until everything is combined. Avoid overmixing to keep the bread tender.
- Add Apples and Nuts: Fold in the peeled and diced apples along with the optional chopped walnuts or pecans, distributing them evenly throughout the batter.
- Layer and Swirl: Pour half of the batter into the prepared loaf pan. Sprinkle the mixture of brown sugar and ground cinnamon evenly over the batter. Pour the remaining batter on top and gently swirl with a knife to create a cinnamon-sugar swirl effect.
- Bake the Bread: Place the pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Use sweet, crisp apples like Fuji or Honeycrisp for the best flavor and texture.
- Substitute milk with almond, oat, or soy milk to make this recipe dairy-free.
- For extra crunch and flavor, toast the nuts before adding them to the batter.
- Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
