Apple Cinnamon Bread
What is it about apples and cinnamon that tastes so good? This delicious Apple Cinnamon Bread is more like a dessert than a bread and is similar to the Amish Apple Cinnamon Bread recipes. With the apples in the recipe it makes the inside so moist. Apple season is almost upon us so save this recipe for those delicious fall apples.
Grease the sides and bottom of a 9” x 5”
loaf pan (I use Crisco shortening).
Add about 1/4 cup flour and tilt the
pan coating all of the grease with flour
discarding any flour that doesn’t stick.
I have found, over the years, that
greasing a bread pan this way allows the
bread to release without sticking
compared to using cooking spray.
In a small bowl, mix the brown sugar
and cinnamon together, set aside.
Using a mixer on low-speed, beat the
softened butter and granulated sugar
until smooth and creamy.
Beat in the eggs one at a time beating
well after each addition.
Add the vanilla and mix until fluffy.
In a small bowl combine the
flour and baking powder.
Add the flour mixture
to the butter mixture.
Stir by hand with a spatula or spoon
until you can’t see the flour anymore.
Pour the milk into the batter.
Stir by hand until most of the milk
combines with the batter and then use
the mixer, mixing until smooth and creamy.
Add half of the batter to
the prepared bread pan.
Add half the diced apples evenly on top.
Add half the cinnamon sugar on top.
Repeat by adding the rest of the batter,
apples and cinnamon sugar topping.
Using the back of a spoon, lightly
press the apples into the batter.
Using a knife, swirl the cinnamon
topping around the apple pieces.
Bake in a preheated 350 degree oven
for 55-65 minutes or until a toothpick
inserted in the center comes out clean.
Let the bread cool in the pan on a rack
for 10 minutes then remove the bread
from the pan and continue to cool on the
rack. Slice and store in an airtight bag.
Apple Cinnamon Bread
- 1/3 cup brown sugar (NOT firmly packed)
- 1 tsp cinnamon
- shortening to grease the pan
- 1/4 cup flour to flour the pan
- 2/3 cup granulated sugar
- 1/2 cup (1 stick) butter, softened
- 2 eggs
- 1-1/2 tsp vanilla extract
- 1-1/2 cups all purpose flour
- 1-3/4 tsp baking powder
- 1/2 cup milk
- 1 large apple, peeled and diced
- Preheat oven to 350 degrees.
- Using shortening, grease a 9″ x 5″ loaf pan, sides and the bottom.
- Add the 1/4 cup of flour to the pan. Move the pan around so that the flour covers all of the shortening. Discard any flour that didn’t stick.
- In a small bowl, combine the cinnamon and brown sugar and set aside.
- In a medium bowl, use a mixer and mix the granulated sugar and the butter until creamy.
- Beat in the eggs one at a time mixing well after each addition.
- Add the vanilla extract and mix until smooth and fluffy.
- In a small bowl combine the flour and baking powder.
- Stir (by hand) the flour mixture into the butter mixture.
- Add the milk and stir by hand then use your mixer to mix until smooth and creamy.
- Add half of the batter to the prepared pan.
- Add half of the diced apples to the pan.
- Add half of the cinnamon sugar topping on top.
- Repeat steps 11, 12 and 13.
- Using the back of a spoon, lightly push the apples into the batter.
- Using a knife, swirl it through the batter around the apple pieces.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes on a rack.
- Remove from the pan and finish cooling on the rack.
- Place into an airtight bag.