Description
This Cinnamon Apple Bread is a cozy and irresistible fall recipe that combines tender apples, warm spices, and a sweet cinnamon sugar topping. Perfect for breakfast or a comforting snack, this bread is easy to make and filled with delicious autumn flavors.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
Main Add-ins
- 1 1/2 cups peeled and finely chopped apples (such as Honeycrisp or Granny Smith)
- 1/2 cup chopped walnuts or pecans (optional)
Topping
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a large mixing bowl, mix the melted unsalted butter with granulated sugar and brown sugar until smooth. Add the eggs, milk, and vanilla extract, then whisk until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring carefully just until combined to avoid overmixing.
- Add Apples and Nuts: Gently fold in the finely chopped apples and nuts if using, ensuring even distribution throughout the batter.
- Fill Pan and Add Topping: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. In a small bowl, mix 2 tablespoons brown sugar with 1/2 teaspoon cinnamon, then sprinkle this mixture evenly over the batter.
- Bake: Place the loaf pan in the oven and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- This bread keeps well at room temperature for 2 to 3 days or can be refrigerated for up to 1 week.
- It freezes well—wrap tightly and freeze for up to 3 months for longer storage.
- Serve warm with butter or drizzle with maple glaze for an extra indulgent treat.
