Fall desserts often fall into two flavors; apple and pumpkin. While I do love a good pumpkin dessert like this Easy Pumpkin Dump Cake or these Pumpkin Muffins I also adore a dessert made with apples. Desserts like this classic Apple Pie recipe or this recipe for Old Fashioned Apple Crisp If you want to try something completely different with apples check out this no bake Caramel Apple Bark!
How to make Apple Cinnamon Bread:
(Scroll to bottom of page for full printable recipe.)
Ingredients:
For the Apple Bread:
- Granny Smith apples, peeled and diced
- all-purpose flour
- baking powder
- baking soda
- salt
- ground cinnamon
- ground nutmeg
- unsalted butter, softened
- granulated sugar
- brown sugar
- large eggs, room temperature
- vanilla extract
- sour cream
- milk
For the Cinnamon Swirl Mixture:
- brown sugar
- ground cinnamon
For the Glaze:
- powdered sugar
- milk
- vanilla extract
Instructions:
- Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal. Preheat the oven to 350°F.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time. Stir in vanilla.
- Mix in half of the flour mixture, followed by the sour cream and milk. Then add the remaining flour mixture and mix until just combined. ( Do not overmix)
- Gently fold in the diced apples into the batter.
- In a small bowl, mix together the cinnamon swirl mixture.
- Spread half of the batter into the loaf pan. Sprinkle evenly with the cinnamon-sugar swirl mixture. Spread the remaining batter on top and gently swirl with a butter knife for amarbled effect.
- Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. (Start checking around 55 minutes; ovens vary.)
- Allow the bread to cool in the pan for 10 minutes, then carefully lift it out and cool completely on a wire rack.
- Whisk together the powdered sugar, milk, and vanilla. Drizzle over cooled bread before slicing.
Do I have to peel the apples before baking?
Yes, peeling the apples is recommended for the best outcome. If you do not peel the apples first the skin can separate from the fruit during baking. This will affect the flavor and texture of the apples.
Can I skip the glaze?
Yes, the bread is delicious on its own. The glaze just adds a little extra sweetness. For a lighter option, dust the cooled loaf with powdered sugar instead.
Substitutions and Variations:
Apple Choices: I recommend Granny Smith apples because they have a firm texture that holds up well through the baking process. If you prefer a sweeter apple you can use Honeycrisp apples in this recipe.
Applesauce-y: You can replace up to 1⁄2 cup of diced apples with unsweetened applesauce to make the bread slightly softer and more moist. But don’t replace all the apples, you will lose that nice chunky texture.
Make it Muffins: Divide the batter into a greased or lined muffin pan and bake at 350°F for 18-22 minutes. You will get about 12 muffins with the same delicious cinnamon swirl.
Storage:
Room temperature: Store tightly wrapped or in an airtight container on the counter for up to three days.
Refrigerator: This bread will last for up to five days if kept in the fridge in an air tight container.
Freezer: Freeze individual slices or the whole loaf (without glaze) for up to 3 months. Thaw at room temperature add the glaze if desired then serve.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
Still hungry? Follow New South Charm on Pinterest! for more recipe ideas!
Apple Cinnamon Bread
Ingredients
For The Apple Cinnamon Bread:
- 1½ cups Granny Smith apples peeled and diced
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- ¼ cup milk
For The Cinnamon Swirl Mixture:
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
For The Vanilla Glaze:
- ½ cup powdered sugar
- 1 ½ tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
-
Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal. Preheat the oven to 350°F.
-
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
-
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
-
Beat in the eggs one at a time. Stir in vanilla.
-
Mix in half of the flour mixture, followed by the sour cream and milk. Then add the remaining flour mixture and mix until just combined. ( Do not overmix)
-
Gently fold in the diced apples into the batter.
-
In a small bowl, mix together the cinnamon swirl mixture.
-
Spread half of the batter into the loaf pan. Sprinkle evenly with the cinnamon-sugar swirl mixture. Spread the remaining batter on top and gently swirl with a butter knife for amarbled effect.
-
Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. (Start checking around 55 minutes; ovens vary.)
-
Allow the bread to cool in the pan for 10 minutes, then carefully lift it out and cool completely on a wire rack.
For the Vanilla Glaze
-
Whisk together the powdered sugar, milk, and vanilla. Drizzle over cooled bread before slicing.
Recipe Notes
Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
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