Cinnamon Apple Bread
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 25 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
Description
This Cinnamon Apple Bread features a batter enriched with ground cinnamon, ginger, and allspice, combined with diced tart apples that lend moisture and brightness. The batter uses a mix of brown sugar, oil, yogurt, and eggs to create a moist crumb. Toasted walnuts add a crunchy contrast within the bread. An optional topping of thinly sliced apples coated in demerara sugar and cinnamon adds a caramelized, textured finish after baking.
The bread is baked in a lined loaf pan, ideally 21.5 x 11.5 x 7 cm, and is suitable for slicing into ten portions. It's best served warm but can be kept refrigerated for up to five days or frozen for three months.
Granny Smith apples are preferred for their tartness and shape retention during baking, but other varieties will also work. The spice blend creates a balanced warm and slightly sweet flavor, complementing the apples well. Using room temperature yogurt and eggs helps achieve the proper batter consistency. Brown sugar may be reduced if sweeter apples are used.
Ingredients
Topping (optional):
- 1 apple quartered, cored, thinly sliced 3 mm / 1/8" thick (Note 1, Granny Smith
- 1 1/2 tbsp demerara sugar (or turbinado sugar, Note 2)
- 1/4 tsp cinnamon powder
Cinnamon Apple:
- 3 cups apple 1/2” cubes, skin on (approx 2 large apples) (Note 2, diced, Granny Smith variety
- 1 tsp cinnamon powder
- 3 tbsp brown sugar
Batter - Dry:
- 1 tsp cinnamon powder
- 1/2 tsp ground ginger Note 3
- 1/4 tsp allspice (or mixed spice) (Note 3)
- 1 3/4 cups all-purpose flour also called plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda , sifted (Note 4)
- 1/4 tsp kosher salt cooking salt
Batter - Wet:
- 3/4 cup brown sugar
- 3/4 cup yogurt , plain unsweetened (sub sour cream), at room temperature (Note 5)
- 2 egg 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
- Use about 650g of apples total, preferably tart Granny Smith for firmness and balanced tartness.
- Adjust brown sugar to ½ cup if using very sweet apples.
- Use demerara sugar or substitute with 2 tablespoons brown sugar for the topping's caramelized crust.
- Baking soda and powder combination improves rise and crumb texture; baking powder alone can be used though loaf shape may differ.
- Room temperature eggs and yogurt help create a smoother batter but the recipe is forgiving if cold.
- Toast walnuts in the oven at 180°C for 8 minutes before mixing to enhance flavor.
- Use a loaf pan about 21.5 x 11.5 x 7 cm for best shape; larger pans yield shorter loaves.
- Store bread refrigerated for up to 5 days; can be reheated and freezes well for 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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