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–+ servings
Cinnamon Apple Bread

Cinnamon Apple Bread

Cinnamon Apple Bread is a moist, sweet loaf perfect for breakfast or afternoon tea, enriched with apples and a hint of cinnamon.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Course Sweet Baking
Cuisine Western
Servings 11 slices
Calories 394 kcal

Equipment

  • Loaf pan, 21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75"

Ingredients
  

Topping (optional)

  • 1 Granny Smith apple quartered, cored, thinly sliced 3 mm / ⅛" thick
  • 1.5 tablespoon demerara sugar or turbinado sugar
  • 0.25 teaspoon cinnamon powder

Cinnamon Apple

  • 3 cups diced Granny Smith apple ½” cubes, skin on (approx 2 large apples)
  • 1 teaspoon cinnamon powder
  • 3 tablespoon brown sugar

Batter - Dry

  • 1 teaspoon cinnamon powder
  • 0.5 teaspoon ginger powder
  • 0.25 teaspoon allspice or mixed spice
  • 1.75 cups plain / all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda sifted
  • 0.25 teaspoon cooking / kosher salt

Batter - Wet

  • 0.75 cup brown sugar
  • 0.75 cup yogurt plain unsweetened, at room temperature (sub sour cream)
  • 0.5 cup canola oil or other neutral flavoured oil
  • 1 teaspoon vanilla extract

Walnuts (optional)

  • 1 cup walnuts toasted, roughly chopped into 1cm/1/3" pieces (not too small)

Instructions
 

Preparation

  • Preheat oven to 200°C/390°F (180°C fan). Position shelf in the middle of the oven.
  • Use a 21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75" pan. Spray with canola oil then line the long side + base with a single piece of paper leaving some overhang (don’t worry about lining short sides).
  • Mix the Demerara sugar and cinnamon in a small bowl. Set aside.
  • Mix Cinnamon Apple ingredients in a bowl. Set aside while you prepare the batter (the sugar will make the apple sweat = good thing!).

Batter

  • Whisk the Dry ingredients in a bowl. In a separate bowl, whisk Wet ingredients. Pour Wet mix into the Dry bowl, whisk just until smooth. Stir in apples (including all juices) and walnuts. Batter should be thick but dollop-able (not pourable in thin stream, nor thick like sticky bread dough). Scrape into loaf pan, smooth surface.
  • Take ¼ of the apple slices, fan out (so they're overlapping) then arrange on top. Repeat in two more lots of ¼ of an apple. Sprinkle with the cinnamon sugar.

Baking

  • Bake 60 minutes. Cover loosely with foil, bake for further 25 minutes or until skewer inserted into the centre comes out smooth.
  • Rest 15 minutes in the pan then use paper overhang to remove to a rack. Cool at least 1 hour on rack before slicing!

Serving

  • The bread is moist and flavoured enough to eat plain though nobody complains if it's lightly toasted and slathered with butter!

Notes

Walnuts and apple slice topping are optional.

Nutrition

Serving: 1sliceCalories: 394kcal
Keyword Apple bread, Apple loaf, Apple recipe
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