Apple Cinnamon Bread
Creamy, fragrant, and perfectly spiced, this Apple Cinnamon Bread is the kind of loaf that makes a kitchen feel like a warm hug. With tender chunks of apple folded into a cinnamon-swirled batter and finished with a sweet glaze, each slice is moist, comforting, and ideal with a cup of coffee or a scoop of vanilla ice cream.
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
Dry Ingredients
- 1 1/2 cups All-purpose flour
- 1 3/4 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
Wet Ingredients
- 1/2 cup Butter, softened
- 2/3 cup Granulated sugar
- 1/3 cup Light brown sugar, packed
- 2 large Eggs, room temperature
- 1 1/2 teaspoons Vanilla extract
- 1/2 cup Milk or almond milk, room temperature
Filling
- 2 large Apples, peeled and chopped
Glaze
- 1/2 cup Powdered sugar
- 1 to 3 tablespoons Milk or cream (for glaze)
Instructions
- Preheat oven to 350 degrees. Spray a 9×5-inch loaf pan with non-stick spray or line with foil and spray.
- Mix light brown sugar and ground cinnamon together in a bowl, set aside.
- Whisk flour and baking powder together in another bowl, set aside.
- In a medium bowl, beat butter and granulated sugar until smooth.
- Add eggs one at a time, then mix in vanilla.
- Combine flour mixture into butter mixture and blend well.
- Mix in milk until smooth.
- Pour half the batter into the loaf pan, add half the chopped apples with sugar and cinnamon.
- Sprinkle half of the brown sugar/cinnamon mixture on top.
- Pour remaining batter over apples, top with remaining apples and brown sugar/cinnamon mixture.
- Lightly pat apples into the batter, swirls the brown sugar mixture through with a knife.
- Bake for about 60 minutes until a toothpick comes out clean.
- For glaze, mix powdered sugar with milk or cream until desired consistency.
- Let the loaf cool for 15 minutes before removing to a rack; drizzle with glaze.
Notes
Store cooled slices in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving, or warm gently.