Description
This apple cinnamon bread is a moist, tender quick bread packed with chunks of fresh apples and warm cinnamon, finished with a delicious brown sugar cinnamon ripple and topping. Perfect for a cozy breakfast or snack.
Ingredients
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground allspice (optional)
- 1/4 teaspoon salt
- 1 and 1/2 cups peeled and finely chopped apples (about 2 small apples)
- 1/3 cup (67g) packed light or dark brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (177°C) and grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl using a handheld or stand mixer, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes.
- Add the eggs, sour cream, and vanilla extract. Beat on medium speed until combined.
- In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, allspice (if using), and salt together.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fold in the chopped apples.
- In a small bowl, mix the brown sugar and cinnamon for the swirl/topping.
- Pour half of the batter into the prepared loaf pan. Sprinkle with half of the cinnamon-sugar mixture. Pour remaining batter on top and finish with remaining cinnamon-sugar.
- Using a knife, gently swirl the cinnamon-sugar through the top layer for a marbled effect.
- Bake for 55–75 minutes, or until a toothpick inserted into the center comes out clean. After 30 minutes, loosely tent the bread with aluminum foil to prevent heavy browning.
- Remove from the oven and allow the bread to cool in the pan for 30 minutes. Then remove from the pan and let cool completely on a wire rack before slicing.
Notes
- Bread can be tightly wrapped and stored at room temperature for up to 2 days or refrigerated for up to 1 week.
- Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Use tart apples like Granny Smith for more flavor contrast.
- Optional glaze: mix 1/2 cup powdered sugar with 1–2 tsp milk and drizzle over cooled bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
