This apple cinnamon bread is moist and soft, has a hidden inside layer of apples with cinnamon sugar, and a crunchy apple cinnamon sugar top. This bread is not only delicious but it also makes my house smell amazing while baking.
It is a great recipe to bake with kid because it offers lots of opportunities for adding ingredients, mixing, and they can be a great help when constructing the apple bread in the loaf pan.
How to Make the Apple Bread
Preheat the oven to 350F.Grease your loaf pan and line the bottom and long sides with parchment paper, leaving a little bit of over hang on the sides. This makes sure the bread will not stick to the bottom and you can easily remove the loaf from the pan.
Start by peeling and cut your apples into small chunks. Then in a small bowl mix together brown sugar and cinnamon, set aside as well.
In a large bowl or in your stand mixer bowl with the paddle attachment on, cream together butter and sugar until light and fluffy. This usually takes 2-3 minutes. Add in the vanilla and eggs. Mix again. Add in dry ingredients, mix just until they start to come together. Add in the milk and mix till everything is well combined.
Pour half of the batter in the pan, add half the apples, and sprinkle on half the brown sugar mixture. Using the back of a spoon or spatula gently press the apples and sugar into the batter.
Then complete this step again with the remaining batter, apples, and brown sugar mixture.
Then bake for 55 minutes or until an inserted toothpick comes out clean. Let the bread cool in the pan for 10 minutes before removing to fully cool on a wire wrack.
Storing the Bread
This bread is best served on the same day it's made. To store, cover with plastic wrap and keep at room temperature up to three days. After the first day the bread is still good but the top will become moist and not have any crunch left.
What Type of Apples Should I Use?
You can you any type of apple you like! Unlike apple pie or apple crisp that require you to use baking apples this recipe can be made with any apple you have on hand. Since we do not need the apples to keep their shape while baking the apple type you use will not matter. I have made it with baking apples and non baking apples it it works great with both varieties.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Apple Cinnamon Bread!
If you make this bread you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
You Might Also Enjoy
- Apple Cinnamon Muffins with Cinnamon Streusel Topping
- Pumpkin Bread with Streusel Topping
- Apple Cinnamon Oatmeal Cookies
- Cinnamon Swirl Buttermilk Loaf
- Apple Crisp Danishes
Apple Cinnamon Bread
- 1 & 1/2 C apples cut into small pieces about 1 large apple
- 1/2 C brown sugar
- 1 & 1/2 tsp ground cinnamon
- 1/2 C butter at room temperature
- 2/3 C white sugar
- 2 large eggs at room temperature
- 1 & 1/2 tsp vanilla extract
- 1 & 1/2 C all purpose flour
- 1 & 1/2 tsp baking powder
- 1/2 C milk
- Preheat oven to 350F. Grease and line loaf pan with parchment paper.
- Peel and cut your apple into small chunks, set aside.1 & 1/2 C apples cut into small pieces
- In a small bowl, whisk brown sugar and cinnamon together and set aside.1/2 C brown sugar, 1 & 1/2 tsp ground cinnamon
- In your stand mixer with your paddle attachment on (can be done by hand as well) beat together butter and sugar until light and fluffy, about 2-3 minutes.1/2 C butter, 2/3 C white sugar
- Add in eggs and vanilla extract and mix till well combined.2 large eggs, 1 & 1/2 tsp vanilla extract
- Add the flour and baking powder, mix slightly, add in milk, and mix until everything is combined.1 & 1/2 C all purpose flour, 1 & 1/2 tsp baking powder, 1/2 C milk
- Pour half of the batter in the loaf pan.
- Add half the apples on top of the batter and gently press then down. Add half the brown sugar mixture and spread it on top of the apples.
- Top with the remaining batter, followed by remaining apples, and brown sugar.
- Bake for 55 minutes or until a toothpick inserted in the centre comes out clean.
- Cool for 10 minutes in the loaf pan then transfer to a wire rack to cool completely.