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Apple Cinnamon Fall Bread Recipe

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★★★★★

4.5 from 297 reviews

This Apple Bread recipe is the perfect cozy fall treat, featuring a moist, tender crumb loaded with juicy chopped apples and a warm cinnamon-sugar swirl. Baked to golden perfection, it’s ideal for breakfast, snacks, or dessert during the autumn season.

Ingredients

Scale

For the Cinnamon Sugar Swirl

  • ½ cup brown sugar
  • 1 ½ teaspoons ground cinnamon

For the Bread Batter

  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • ½ cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups chopped apples (Pink Lady, Gala, Honeycrisp – peeled and chopped, about 2 apples)

Instructions

  1. 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, then set aside for later use.
  2. Mix Cinnamon Sugar: In a small bowl, whisk together the brown sugar and ground cinnamon thoroughly, then set this mixture aside to use as the swirl topping.
  3. Combine Eggs and Sugar: In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is smooth and well combined.
  4. Add Butter and Vanilla: Stir the melted butter and vanilla extract into the egg-sugar mixture until everything is smoothly incorporated.
  5. Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the wet ingredients, mixing gently until just combined. The batter will be thick, so avoid overmixing.
  6. Fold in Apples: Carefully fold the chopped peeled apples into the batter, distributing them evenly without crushing.
  7. Layer Batter and Cinnamon Sugar: Pour half of the batter into the prepared loaf pan. Sprinkle about three-quarters of the cinnamon sugar mixture evenly over the batter.
  8. Top and Swirl: Carefully spread the remaining batter over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar on top. Using a knife or spoon, gently swirl the cinnamon sugar into the batter to create a marbled effect.
  9. Bake: Place the loaf pan in the preheated oven and bake for 35 to 45 minutes. Bake 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 aluminum foil during the last 10 to 15 minutes of baking.
  10. 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.

Notes

  • Choose firm apples like Pink Lady, Gala, or Honeycrisp and peel them for best texture.
  • Don’t overmix the batter to keep the bread tender and moist.
  • Check the bread near the end of baking to avoid overbrowning.
  • Allow the bread to cool completely before slicing to maintain its shape.
  • This bread stores well at room temperature wrapped in plastic wrap or in an airtight container for up to 3 days.
  • For longer storage, freeze the bread tightly wrapped for up to 3 months.

Keywords: Apple Bread, Fall Bread, Cinnamon Swirl Bread, Moist Apple Bread, Homemade Bread

Find it online: https://dinewithdylan.com/apple-cinnamon-fall-bread-recipe/