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stack of apple bread slices and a hand taking the top slice

Apple Cinnamon Bread

  • Author: Katie
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

Description

Here’s a recipe for Apple Bread recipe with Cinnamon and Maple sugar. It is studded with chunks of fresh apple and with the addition of applesauce it is ultra moist! Pour a cup of coffee and enjoy the taste of fall in each bite!


Scale

Ingredients

1 ¼ cup maple sugar, natural cane sugar or brown sugar, divided

1 tablespoon cinnamon, divided

1 large egg

1 cup applesauce

1/3 cup avocado oil or organic canola oil

1 cup all-purpose flour

3/4 cup whole-wheat flour, preferably white whole-wheat

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large apples, peeled and diced


Instructions

  1. Coat a 9 x 5-inch loaf pan in cooking spray. Preheat oven to 350 degrees F. Stir 2 tablespoons sugar and 1 teaspoon cinnamon in a small bowl.
  2. Whisk egg, applesauce, the remaining 1 cup plus 2 tablespoons sugar and oil in a medium bowl.
  3. Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and the remaining 2 teaspoons cinnamon in another bowl.
  4. Add the dry mix to the wet mix and stir just until combined. Add in apples and stir to combine.
  5. Pour half of the batter into the prepared pan. Sprinkle 1 tablespoon cinnamon sugar mixture over the batter. Top with the remaining batter. Swirl the batter lightly with a knife to create marbling effect. Smooth the top of the loaf and sprinkle the remaining cinnamon sugar on top of the loaf.
  6. Bake the bread until it is domed and set up in the center when lightly pressed, 55 to 60 minutes. A toothpick inserted in the center of the loaf should come out with only moist crumbs attached.
  7. Cool in the pan for ten minutes. Run a knife along the edges of the pan, and carefully turn out of the pan. Cool (right-side up) on a cooling rack before slicing.

Notes

Leftovers: To store unsliced bread: Wrap completely cool bread in two layers of plastic wrap or aluminum foil. Keep at room temperature for two to three days.

To Freeze: You can freeze the entire loaf of bread by wrapping in two layers of foil. Then transfer to a gallon Freezer re-sealable plastic bag. Press any excess air out of the bag before freezing. Remove from the bag to thaw at room temperature.

Reheat: For best texture, reheat thawed bread. Wrap in foil and heat at 300 degrees for 20 minutes before serving.


Nutrition

  • Serving Size: 1/10 loaf
  • Calories: 285
  • Sugar: 32 g
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Protein: 3 g

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