Description
Cinnamon Apple Bread is a soft, moist quick bread loaded with fresh apples, warm cinnamon, and a sweet brown sugar swirl. Finished with a simple vanilla glaze, this comforting loaf is perfect for breakfast, brunch, dessert, or an afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups peeled and diced apples (Honeycrisp or Granny Smith)
- Cinnamon Swirl:
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- Optional Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract and sour cream.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Fold in the diced apples.
- In a small bowl, combine the brown sugar and cinnamon for the swirl.
- Spread half of the batter into the prepared loaf pan and sprinkle with half of the cinnamon sugar mixture.
- Add the remaining batter and top with the remaining cinnamon sugar. Swirl gently with a knife.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
- If desired, whisk together the glaze ingredients and drizzle over the cooled bread before slicing.
Notes
- Use firm baking apples such as Honeycrisp, Granny Smith, or Fuji for the best texture.
- Avoid overmixing the batter to keep the bread tender.
- Add chopped walnuts or pecans for extra crunch.
- Allow the loaf to cool completely before glazing.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American