Apple Cinnamon Bread
This quick bread comes together in no time and fills your home with the cozy scents of fall — warm cinnamon and sweet apples. Bake it as a loaf or as muffins for an easy, comforting snack any time of day!
Apple Cinnamon Bread
Serves: 9x5 loaf pan | Prep Time: 45 min | Cook Time: 1+ hour
Ingredients
- 1/3 c brown sugar
- 1 tsp cinnamon
- 2/3 c granulated sugar
- 1/2 c butter, softened
- 2 eggs
- 2 tsp vanilla
- 1 1/2 c (6 oz) Better Batter All-Purpose Flour
- 1 1/2 tsp baking powder
- 1/2 c milk
- 1 large apple, peeled and finely chopped
- Vegetable shortening for greasing the pan
Instructions
Preheat the Oven and Prepare the Pan. Preheat the oven to 350 degrees and grease the bottom and sides of a 9x5 loaf pan with vegetable shortening.
Cut a piece of parchment to fit in the bottom of the pan which is long enough to overhang and make a sling for removing the bread after baking. Set aside.
Prepare the Cinnamon Topping. Mix together the brown sugar and cinnamon in a small bowl. Set aside.
Make the Quick Bread Batter.
Beat Ingredients. In the bowl of a stand mixer, beat together the granulated sugar and butter until light and smooth.
Add the eggs and vanilla and mix until well combined.
Mix in the flour and baking powder, then add the milk. Fill the loaf pan.
Spoon half of the batter into the bottom of the prepared loaf pan. Top with half of the chopped apples and half of the cinnamon topping. Repeat with remaining layers.
Press. Gently press the apples and cinnamon mixture into the batter.
Bake for 45-50 minutes, rotating the pan halfway through the baking time, or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
Remove from the oven and cool in pan for 15 minutes before transferring to a cooling rack to cool completely. Slice and serve.
To Make as Muffins:
Grease muffin pan but omit parchment paper.
Fill wells with 1-2 Tbl batter, then layer in apples and cinnamon mixture, then repeat. Gently press down apples on top.
Bake 16-18 minutes or until golden brown. Cool as directed above then gently run a knife around the edge of the muffins to release.
Adapted from The Happier Homemaker
