Apple Cinnamon Bread

A warm, fragrant Apple Cinnamon bread is one of those comforting treats that fills your whole house with a fantastic scent while baking.  For a delicious loaf, using fresh apples, such as Granny Smith or Honeycrisp, works beautifully.  You can also add some chopped nuts or pecans, which always go well with apples and cinnamon.  For this recipe, I prefer to use baking powder instead of yeast to make it a quick bread, saving time.

For the finishing touch, add a simple glaze made with powdered sugar, milk, and a hint of vanilla.  The key to making this bread special is using fresh, crisp apples and making sure your cinnamon is fresh and fragrant.

 

Ingredients::

Ingredients For the batter:

2 cups of all-purpose flour

1 cup sugar

1/2 cup melted butter

2 eggs

2 tsp vanilla extract

2 tsp baking powder

1/2 cup sour cream

1/4 cup milk

Ingredients For the filling:

2 Apples peeled, cored, and diced

1/4 cup brown sugar

2 tsp cinnamon powder

Glaze ingredients:

1/2 cup powdered sugar

2 tbsp milk

1 tsp vanilla

Equipment:

9” x 5” loaf pan

 

Directions:

 

1.    Preheat your oven to 350°F (175°C).  Grease and flour a 9” x 5” loaf pan or line it with parchment paper.

2.    Preparing the filling: In a small bowl, mix the diced apples with brown sugar and cinnamon.  Set aside to allow the flavors to meld.

3.    Making the batter:

·         In a large mixing bowl, whisk together the flour and baking powder until well combined.

·         In another bowl, beat the melted butter with sugar until well combined.

·         Add eggs one at a time, beating well after each addition.

·         Stir in the vanilla extract, sour cream, and milk until well combined and smooth.

·         Gradually fold the wet ingredients into the dry ingredients until just combined—do not overmix.

4.    Assembling the loaf:

·         Pour half of the batter into the prepared loaf pan.

·         Spoon half of the apple filling evenly over the batter.

·         Repeat with the remaining batter and apple mixture, gently swirling with a knife for a marbled effect if desired.

5.    Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.  If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.

6.    Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

7.    Making the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.  Drizzle over the cooled loaf.

8.    Serve and enjoy! This apple loaf is delicious, warm or at room temperature.