Cinnamon Apple Bread
User Reviews
4.9
81 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Cooling
1 hr
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Servings
10 - 12
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Calories
394 kcal
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Course
Baked Goods
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Cuisine
American
Cinnamon Apple Bread
Report
Recipe video above. This is a great, relatively quick-to-make sweet loaf bread ideal for afternoon tea or breakfast treat. The most time-consuming part is chopping the apple because there's quite a lot of the fruit in this! Yogurt and oil make the crumb beautifully moist so it will stay fresh for days. I like to add walnuts for soft crunch but it's entirely optional. The apple slice topping is also optional. So many options! :)Want apple muffins instead? Here it is!
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Ingredients
Topping (optional):
- 1 granny smith apple , quartered, cored, thinly sliced 3 mm / 1/8" thick (Note 1)
- 1 1/2 tbsp demerara sugar (or turbinado sugar, Note 2)
- 1/4 tsp cinnamon powder
Cinnamon Apple:
- 3 cups diced Granny Smith apple , 1/2” cubes, skin on (approx 2 large apples) (Note 2)
- 1 tsp cinnamon powder
- 3 tbsp brown sugar
Batter - Dry:
- 1 tsp cinnamon powder
- 1/2 tsp ginger powder (Note 3)
- 1/4 tsp allspice (or mixed spice) (Note 3)
- 1 3/4 cups plain / all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda , sifted (Note 4)
- 1/4 tsp cooking / kosher salt
Batter - Wet:
- 3/4 cup brown sugar
- 3/4 cup yogurt , plain unsweetened (sub sour cream), at room temperature (Note 5)
- 2 eggs , at room temperature (Note 5)
- 1/2 cup canola oil (or other neutral flavoured oil)
- 1 tsp vanilla extract
Walnuts (optional):
- 1 cup walnuts , toasted, roughly chopped into 1cm/1/3" pieces (not too small) (Note 6)
Instructions
- Preheat oven to 200°C/390°F (180°C fan). Position shelf in the middle of the oven.
- Loaf pan (Note 7): Use a 21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75" pan. Spray with canola oil then line the long side + base with a single piece of paper leaving some overhang (don’t worry about lining short sides).
- Topping: Mix the Demerara sugar and cinnamon in a small bowl. Set aside.
- Cinnamon Apple: Mix Cinnamon Apple ingredients in a bowl. Set aside while you prepare the batter (the sugar will make the apple sweat = good thing!).
- Batter: Whisk the Dry ingredients in a bowl. In a separate bowl, whisk Wet ingredients. Pour Wet mix into the Dry bowl, whisk just until smooth. Stir in apples (including all juices) and walnuts. Batter should be thick but dollop-able (not pourable in thin stream, nor thick like sticky bread dough). Scrape into loaf pan, smooth surface.
- Topping: Take 1/4 of the apple slices, fan out (so they're overlapping) then arrange on top. Repeat in two more lots of 1/4 of an apple. (I find to cover the surface, I only use 3/4 of the apple.) Sprinkle with the cinnamon sugar.
- Bake 60 minutes. Cover loosely with foil, bake for further 25 minutes or until skewer inserted into the centre comes out smooth.
- Rest 15 minutes in the pan then use paper overhang to remove to a rack. Cool at least 1 hour on rack before slicing!
- Serving - The bread is moist and flavoured enough to eat plain though nobody complains if it's lightly toasted and slathered with butter!
Notes
- Apple quantity - You will need about 650g / 1.4 lb apples in total (3 x 220g / 7.5 oz large apples).
- Apple varieties - This recipe should work fine with most apple varieties. Some apples will cook up softer than others. I like Granny Smith for the slight tartness and it holds its shape well when cooked. If using really sweet apples, you may want to reduce the brown sugar down to 1/2 cup.
- Apple topping - I can only fit 3/4 of an apple's worth of slices on top. If you want to squeeze all of it, go right ahead!
- Demerara sugar - This is a coarse sugar with a hint of molasses flavour that creases jewel-like crust on the surface. Substitute with 2 tbsp brown sugar.
- Spices - I like this combination of spices for my apple loaf but if you don't have them, feel free to substitute with more cinnamon powder.
- Baking soda (bi-carb) is basically baking powder on steroids with ~3x lifting power. I find a combination of the two works best for crumb texture and surface shape. If you don't have it, substitute with an extra 2 teaspoons baking powder. The surface of the loaf may end up a little more level rather than attractively domed but the crumb will be similar.
- Self-raising flour can be used instead of plain flour + baking powder + baking soda but it won't rise quite as well. It does work though!
- Room temperature - It's best for the eggs and yogurt to be at room temperature as the batter will be quite stiff if they are fridge-cold. However this recipe is quite forgiving so it's not the end of the world if they are fridge-cold (speaking from experience here!).
- Toasted walnuts - Spread on a tray and bake for 8 minutes at 180°C/350°F (160°C fan), shaking the tray once.
- Loaf pan - If yours is larger, that's fine. It's just that the loaf won't end up as tall as you see pictured.
- Leftovers - Stays fresh for 5 days. It's best to keep in the fridge and serve warm (microwave, or oven/toaster to toast). Freezes 3 months.
- Nutrition per serving, assuming 10 slices.
Nutrition Information
Show Details
Calories
394cal
(20%)
Carbohydrates
49g
(16%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
9g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
35mg
(12%)
Sodium
141mg
(6%)
Potassium
245mg
(7%)
Fiber
3g
(12%)
Sugar
28g
(56%)
Vitamin A
99IU
(2%)
Vitamin C
3mg
(3%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10- 12
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394cal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 141mg | 6% |
| Potassium | 245mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
81 reviews
Excellent
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