Description
This Cinnamon Apple Bread is a delightful treat perfect for breakfast, a snack, or dessert. Bursting with warm spices like cinnamon and nutmeg and loaded with tender chunks of apple and optional nuts, it boasts a moist crumb and comforting flavors. Easy to prepare and baked to golden perfection, this bread captures the essence of cozy fall baking.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
Add-Ins
- 2 cups peeled and finely chopped apples (such as Honeycrisp or Granny Smith)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which usually takes a few minutes using a mixer.
- Add Eggs and Liquids: Beat in the eggs one at a time to fully incorporate them. Then add the milk and vanilla extract, mixing the batter until smooth.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing and ensure a tender crumb.
- Fold in Apples and Nuts: Carefully fold in the finely chopped apples and optional chopped walnuts or pecans, distributing them evenly throughout the batter.
- Pour and Smooth Batter: Pour the prepared batter into your lined loaf pan and smooth the top with a spatula to create an even layer.
- Bake: Bake in the preheated oven for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool: Allow the bread to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For extra flavor, sprinkle cinnamon sugar on top of the batter before baking for a sweet, crunchy crust.
- You can substitute half of the all-purpose flour with whole wheat flour to increase fiber content and add a nuttier flavor.
- Store leftovers tightly wrapped at room temperature for up to 3 days, or freeze slices in an airtight container for longer storage.
