Cinnamon Apple Bread
A moist cinnamon-spiced loaf filled with diced apples and topped with fan-shaped apple slices. Serve it plain or lightly toasted with butter.
By Cookin' KitchenUpdated
- Total: 2 hours 45 minutes
- Makes: 10 slices
Recipe
Cinnamon Apple Bread
A moist cinnamon-spiced loaf filled with diced apples and topped with fan-shaped apple slices. Serve it plain or lightly toasted with butter.
Cookin' · https://cookin.club/recipes/cinnamon-apple-bread
- Prep
- 20 minutes
- Cook
- 1 hour 25 minutes
- Rest
- 1 hour
- Total
- 2 hours 45 minutes
- Makes
- 10 slices
Ingredients
For 10 slices
Optional topping
Cinnamon apple
Batter – dry ingredients
Batter – wet ingredients
Optional walnuts
Instructions
Step 1: Preheat the oven to 200°C/390°F (180°C fan). Position a shelf in the middle of the oven.
Step 2: Use a 21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75-inch loaf pan. Spray it with canola oil, then line the base and long sides with one piece of paper, leaving an overhang. The short sides do not need to be lined.
Step 3: Mix the demerara sugar and cinnamon in a small bowl. Set aside.
Step 4: Mix the cinnamon-apple ingredients in a bowl. Set aside while you prepare the batter; the sugar will draw moisture from the apple.
Step 5: Whisk the dry ingredients in a bowl. In a separate bowl, whisk the wet ingredients. Pour the wet mixture into the dry ingredients and whisk just until smooth. Stir in the apples, including all their juices, and the walnuts. The batter should be thick but easy to dollop—not thin enough to pour in a stream or as thick as sticky bread dough. Scrape it into the loaf pan and smooth the surface.
Step 6: Take about one-quarter of the apple slices, fan them out so they overlap, and arrange them on top. Repeat twice more. Use about three-quarters of the apple to cover the surface, or add more if you wish. Sprinkle with the cinnamon sugar.
Step 7: Bake for 60 minutes. Loosely cover the loaf with foil and bake for a further 25 minutes, or until a skewer inserted into the centre comes out clean.
Step 8: Rest the loaf in the pan for 15 minutes, then use the paper overhang to lift it onto a rack. Cool on the rack for at least 1 hour before slicing.
Step 9: Serve plain, or lightly toast the bread and serve with butter.
Notes
Ingredient options and storage
Use turbinado sugar in place of demerara sugar, or use brown sugar instead. Sour cream can replace the yogurt.
The ginger and allspice are optional; substitute more cinnamon if you prefer. Baking soda can be replaced with 2 teaspoons extra baking powder, or use self-raising flour instead of the plain flour, baking powder, and baking soda; the loaf may rise differently.
Most apple varieties work. If using particularly sweet apples, the brown sugar can be reduced to 1/2 cup.
Store leftovers in the fridge for up to 5 days. The loaf can be frozen for up to 3 months.
Nutrition per slice
- Calories
- 394 kcal
- Fat
- 21 g
- Saturated fat
- 2 g
- Carbohydrates
- 49 g
- Sugar
- 28 g
- Fiber
- 3 g
- Protein
- 6 g
- Sodium
- 141 mg
- Cholesterol
- 35 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This cinnamon apple loaf is packed with diced apples and warm spices, with thin apple slices arranged on top. Enjoy a slice plain or lightly toasted with butter.
The apple-slice topping and walnuts are optional. Let the loaf cool on a rack for at least an hour before slicing.
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