Cinnamon Apple Bread
User Reviews
5
Cinnamon Apple Bread
Description
This Cinnamon Apple Bread uses a base of all-purpose flour, cinnamon, baking soda, and salt combined with sugar, unsweetened applesauce, avocado oil, eggs, and vanilla extract. Fresh grated apple is folded into the batter, providing natural moisture and apple flavor throughout.
The batter is poured into a parchment-lined loaf pan and baked at 350°F until a tester comes out clean, usually around 50-60 minutes. The bread develops a golden color and a soft texture that balances cinnamon warmth with lightly sweet and fruity notes from the apples.
The loaf cools in the pan briefly before being removed to room temperature to set properly and avoid a gummy texture. This bread makes a pleasant breakfast or snack, especially with a bit of butter or cream cheese.
Allowing the bread to fully cool before slicing is important to preserve its texture and avoid density or gumminess often caused by slicing while still warm.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup applesauce unsweetened
- ½ cup avocado oil
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1 cup apple grated, from about 1 large apple
Instructions
- Preheat the oven to 350˚F. Line a 9 x 5-inch loaf pan with parchment paper, leaving some overhang on each side to use as a sling to remove the bread once baked.
- In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
- In a separate large bowl, add sugar, applesauce and oil, then whisk until smooth. Add eggs one at a time, whisking after each addition. Add vanilla and mix until combined.
- Using a rubber spatula, fold in the grated apple until it is evenly incorporated. Add the dry ingredients and fold by hand until no streaks of flour remain.
- Scrape the batter into the prepared pan. Bake until golden and well risen or until a cake-tester inserted in the center of the bread comes out clean, about 50-60 minutes.
- Let the bread cool in the pan on a wire rack for about 30 minutes before removing from the pan with the parchment sling. Let cool to room temperature before slicing.
Notes
- Let the bread cool completely before slicing to prevent a gummy, dense texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 27mg | 9% |
| Sodium | 242mg | 10% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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