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Cinnamon Apple Bread

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A deliciously moist and tender quick bread filled with sweet apples and a warm cinnamon swirl, topped with a simple glaze.

Ingredients

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  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened, (1 stick)
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup light brown sugar, packed (for Apple Mixture)
  • 1-1/2 teaspoons ground cinnamon (for Apple Mixture)
  • 1 large apple, peeled, cored, and chopped into small pieces
  • 2 tablespoons brown sugar (for Topping)
  • 1/4 teaspoon ground cinnamon (for Topping)
  • 3/4 cups confectioners’ sugar (for Glaze)
  • 1/4 teaspoon ground cinnamon (for Glaze)
  • 2 tablespoons water (for Glaze)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Grease and flour an 8.5 x 4.5 inch loaf pan.
  3. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
  4. Set the dry mixture aside.
  5. In a separate mixing bowl, combine the 1/2 cup light brown sugar, 1-1/2 teaspoons ground cinnamon, and chopped apples.
  6. Set the apple mixture aside.
  7. In a small bowl, combine the 2 tablespoons brown sugar and 1/4 teaspoon ground cinnamon for the topping.
  8. Set the topping aside.
  9. Using an electric handheld or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and vanilla extract together on medium-high speed.
  10. Beat until the mixture is smooth and pale, about 3-4 minutes.
  11. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
  12. Beat in the eggs, one at a time, until each is fully incorporated.
  13. With the mixer on low speed, add about half of the flour mixture.
  14. Alternate by adding half of the milk.
  15. Add the remaining flour mixture and the remaining milk.
  16. Mix until just combined; do not overmix.
  17. Pour half of the batter into the prepared loaf pan.
  18. Top this batter layer with half of the apple mixture.
  19. With a knife or skewer, gently swirl through the batter lightly a few times.
  20. Pour the remaining batter on top of the apple layer.
  21. Add the remaining apple mixture over the top batter layer.
  22. With a knife or skewer, swirl through the batter a couple of times in both directions.
  23. Sprinkle the cinnamon sugar topping mixture evenly on top of the loaf.
  24. Bake for about 45 to 55 minutes.
  25. Insert a cake tester or toothpick into the center; it should come out clean, with only a few moist crumbs attached from the apples.
  26. Remove the bread from the oven.
  27. Allow the bread to cool in the pan for about 15 – 20 minutes.
  28. While the bread is cooling, whisk together the 3/4 cup confectioners’ sugar, 1/4 teaspoon ground cinnamon, and 2 tablespoons water for the glaze in a small bowl.
  29. Remove the bread from the pan.
  30. Place the bread on a cooling rack.
  31. Drizzle the prepared glaze evenly over the bread.
  32. Let the bread cool completely before slicing and serving.

Notes

Ensure butter is softened, not melted, for best results.
Do not overmix the batter once flour is added to keep the bread tender.
For a cleaner slice, allow the bread to cool completely before cutting.
Choose firm apples like Honeycrisp or Granny Smith for best texture.

Find it online: https://timelesscrumb.com/cinnamon-apple-bread/