Description
This Apple Cinnamon Quick Bread is a moist and flavorful loaf featuring tender chunks of apples swirled with a warm cinnamon and brown sugar mixture. Perfect for breakfast or a comforting snack, this quick bread comes together with simple pantry ingredients and bakes to a golden brown crust with a soft, tender crumb scented with cinnamon and nutmeg.
Ingredients
Apples Mixture
- 1 and 1/2 cups (180g) peeled & chopped apples (1/2 inch chunks; about 2 medium apples)
- 1/3 cup (67g) packed light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon
Dry Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) unsweetened applesauce, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature
Instructions
- Prepare Oven and Pan: Adjust the oven rack to the lower third position (just below center) and preheat the oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick spray to prevent sticking.
- Mix Apples: In a bowl, stir together the peeled and chopped apples, brown sugar, and 1 and 1/2 teaspoons of ground cinnamon. Set this mixture aside to allow the flavors to meld.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 1 teaspoon ground cinnamon, ground nutmeg, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer with paddle or whisk attachment, beat the softened unsalted butter and granulated sugar on high speed until the mixture is smooth and creamy, about 3 minutes. This step ensures the bread will be tender and light.
- Add Eggs, Applesauce, and Vanilla: Add the eggs one at a time, beating on medium speed until combined. Scrape down the bowl as needed. Beat in the applesauce and vanilla extract on medium speed until incorporated. The mixture may look chunky or curdled, which is normal.
- Mix Wet and Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients on low speed. While mixing, gradually pour in the milk. Beat just until combined, avoiding overmixing to prevent a tough bread. If needed, whisk by hand to remove lumps. The batter will be thick and sticky, yielding about 3 cups.
- Assemble the Loaf: Pour and spread about half of the batter evenly into the prepared loaf pan. Spoon the apple, brown sugar, and cinnamon mixture evenly over the batter layer, including the juices. Pour the remaining batter on top, scraping out every last bit. Use a knife to gently swirl the batter in the center for a beautiful marbled effect.
- Bake: Bake the bread for 60 to 75 minutes. At the 30-minute mark, loosely cover the top with aluminum foil to prevent over-browning. Because this is a heavy loaf, bake time may vary. Start checking for doneness at 60 minutes by inserting a toothpick in the center—it should come out clean when done. The bread in this recipe typically takes about 70 minutes.
- Cool and Serve: Remove the bread from the oven and let it cool completely in the pan on a wire rack. Slice only when cooled or nearly cooled to avoid crumbling. Serve and enjoy the cozy apple-cinnamon flavors.
- Storage: Cover and store the bread at room temperature for up to 2 days or refrigerate for up to one week to maintain freshness.
Notes
- Use room temperature ingredients for best mixing results, especially eggs, applesauce, and milk.
- Do not overmix the batter to keep the bread soft and tender.
- Swirling the batter with the apple mixture creates an attractive marble effect inside the loaf.
- Covering with foil halfway through baking helps prevent excessive browning on top and sides.
- Store the bread properly to maintain moisture and flavor.
- You can substitute unsweetened applesauce with mashed banana for a different flavor profile.