Description
This Apple Bread recipe is a moist, flavorful treat perfect for fall or any time you crave a comforting baked good. Featuring a blend of cinnamon-spiced brown sugar and fresh chopped apples folded into a tender, buttery batter, this loaf offers a delightful balance of sweetness and spice. Its swirled cinnamon sugar topping adds an extra touch of warmth and texture. Serve it warm or at room temperature for breakfast, snack, or dessert.
Ingredients
Scale
For the Cinnamon Sugar Mixture
- ½ cup brown sugar
- 1 ½ teaspoons ground cinnamon
For the Apple 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
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour an 8 x 5 inch loaf pan or line it with parchment paper to prevent sticking. Set aside.
- Mix Cinnamon Sugar: In a small bowl, whisk together the brown sugar and cinnamon until well combined. Set this mixture aside for layering.
- Combine Wet Ingredients: In a large mixing bowl, whisk the eggs and granulated sugar together until fully combined and slightly frothy, which ensures a light texture.
- Add Butter and Vanilla: Stir in the melted butter and vanilla extract to the egg mixture until smooth and homogeneous.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the wet ingredients. Mix gently just until combined to avoid overworking the batter, which can make the bread tough. The batter will be thick.
- Fold in Apples: Gently fold the chopped apples into the batter, ensuring they are evenly distributed without mashing them.
- 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 this layer.
- Top with Remaining Batter and Cinnamon Sugar: Carefully spread the remaining batter over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar mixture on top. Using a knife or spoon, gently swirl the cinnamon sugar into the batter to create a marbled effect.
- Bake the Bread: Bake for 35 to 45 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the bread starts to brown too fast, tent it loosely with aluminum foil for the last 10 to 15 minutes to prevent overbrowning.
- Cool and Serve: Remove the bread from the oven and allow it to cool completely in the pan on a wire rack. Once cooled, slice and serve. The bread is delicious warm or at room temperature.
Notes
- You can use any sweet, crisp apple variety such as Pink Lady, Gala, or Honeycrisp for best flavor and texture.
- Make sure the eggs are at room temperature for better mixing and texture.
- Do not overmix the batter once the flour is added to keep the bread tender.
- For added texture, consider stirring in ½ cup chopped walnuts or pecans along with the apples.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- The bread also freezes well—wrap tightly and freeze for up to 3 months. Thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: apple bread recipe, cinnamon apple bread, fall bread recipes, moist apple loaf, cinnamon sugar loaf
