An apple a day keeps the doctor away so this apple cinnamon bread should do the same, right? I’d like to think so! This apple cinnamon bread is my new favorite breakfast loaf to make for the mornings. Think of a snickerdoodle and an apple pie all in one. The cinnamon topping is certainly the cherry on top!
Whenever I see fruit go to waste, it breaks my heart when I have to throw it out. Lately, I have become much more useful with my aged fruits and creating new recipes to make with them. Perhaps you also have soft apples that have been in the fruit bowl for too long and feel guilty for throwing them away in the trash. This is the perfect recipe to not let that apple go to waste! You can either choose red or green apples. I know green apples are more desired when baking because they are more firm and hold their shape under cooking, but red apples will work just as well in this recipe. When you cut the apples, make sure to chop them into small pieces. After all, you’re not baking a pie in this recipe!
Let’s get started by mixing our dry ingredients first. In a bowl, combine the flour, baking powder, and salt. Set aside.
In a second mixing bowl, add the sugar, butter, and cinnamon. The key here is to use a mixer so you can really mix these ingredients well into a soft batter. When you are mixing, you will notice the batter start to feel a little fluffy to the point where you’ll be tempted to taste it! When it is starting to take shape into a soft light batter (see photo below), add in the eggs and vanilla. Mix in the dry ingredients and alternate with milk.
After you have mixed your ingredients, add in the apples and combine.
When your batter is finished, I recommend pouring it into a stoneware loaf pan. Using stoneware (baking stone, stone pan, pizza stone) is my actual FAVORITE. Never have I ever burned the bottom of my baked goods when using stoneware. I don’t know what magic stone they use, but my goodies always turn out delightful when using one. If you don’t have a baking stone, I highly recommend one. They will last for years and change your baking game!
If you are using a stoneware loaf pan, make sure to not wash it with soap. Instead use a baking soda paste by mixing ½ cup baking soda with 3 tablespoons water. Spread the paste on the stone, let it stand for 15 minutes, and rinse it off under warm water.
If you don’t have stoneware to cook this loaf, no need to fret! Using a glass loaf pan or other alternative loaf pan is completely fine. Be sure to grease your pan before pouring in the batter so the sides don’t stick.
After baking your bread, let it cool on a wire rack. Because the topping is nice and crispy, it may crumble when you attempt to take the loaf out of your pan. This is expected, so don’t get too hard on yourself if your topping doesn’t come out perfect. It’s the taste that matters anyways!
Keep your loaf stored in an airtight container. You will notice that as the days pass, your sugar cinnamon topping will become soft. This is also expected, but it actually melts into the bread when you eat it and adds a really nice taste to the bread.
One of my favorite things to do when eating a slice of my breakfast loaf is to warm it up in the microwave for 8-10 seconds. It will taste more fresh as you bite into that slice of goodness!
If you like this recipe, please let me know! If you want to try another one of my breakfast treats, you can find them here:
Apple Cinnamon Bread
Ingredients
- 1 1/2 cup flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup butter soft
- 3/4 cup brown sugar light or dark
- 1/4 cup granulated sugar
- 1/2 tbsp cinnamon
- 1 tbsp vanilla extract
- 1/2 cup milk
- 1 apple finely chopped
Bread Topping
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 degrees.
- Whisk flour, salt, and baking powder.
- Mix brown sugar, granulated sugar, butter, and cinnamon with a mixer until it begins to become fluffy, about 2-3 minutes. Mix in eggs and vanilla.
- Combine the flour and milk into the mixer, alternating both.
- Add in the chopped apples and mix.
- Pour the mixture into a greased loaf pan.
- Combine the sugar and cinnamon in a small bowl. Sprinkle it on top of the batter.
- Bake for 55 minutes or until a toothpick inserted into the batter comes out clean.
- Let the bread rest at room temperature and cut into slices when cooled. Enjoy!
Notes
- You can store this bread at room temperature in a sealed container or in the refrigerator for 3-5 days.
- On the first day, the topping will be nice and crispy but as the days progress it is expected that the topping will get soft. Usually I get disappointed when my crusts become soft, but for once this isn't necessarily a bad thing! The cinnamon sugar topping will melt into the bread and enhance the flavor!
- You can choose either red or green apples to mix in. I had red on hand, so I used red Gala apples. Granny Smith apples is also a good alternative as they are firm and hold their shape when cooking.
1 Comment
Absolutely delicious!! I love apple anything and the cinnamon sugar topping is such a great addition to further enhance the flavor!