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Let me share my favorite fall treat! This cinnamon apple bread started as a way to use up extra apples but turned into the recipe everyone begs for come autumn. Picture this tender bread swirled with cinnamon-spiced apples topped with crispy brown sugar and drizzled with warm cinnamon glaze. It tastes like apple pie and cake had a delicious baby and your house will smell absolutely heavenly while it bakes!
Why You'll Love This
Every bite of this bread is packed with juicy apple pieces and warm cinnamon flavor. The brown sugar topping gets all crispy while the inside stays soft and moist. Best part? You can freeze a loaf or two for later when you need something special in a hurry. I love baking these as gifts during the holidays watching people's faces light up when they get their own loaf is the best!
Round Up These Ingredients
- Regular Flour: Just your basic all-purpose nothing fancy needed.
- Fresh Eggs: Let them come to room temp makes everything mix better.
- Real Butter: Get unsalted we want to control the salt ourselves.
- Two Kinds of Sugar: Brown and white work together for amazing flavor.
- Good Baking Apples: Grab Granny Smiths or Honey Crisps they hold their shape.
- The Warm Stuff: Plenty of cinnamon and real vanilla.
- Whole Milk: Makes everything tender and rich.
- For The Glaze: Powdered sugar makes it smooth and pretty.
Let's Start Baking
- Get Everything Ready
- First up turn your oven to 350°F. Grab your loaf pan give it a good greasing. I like using parchment too makes getting the bread out super easy!
- Mix Your Dry Team
- Throw your flour baking powder and salt in a bowl whisk them together. This helps everything mix up evenly later no nasty flour pockets!
- Make It Creamy
- Beat your butter and sugars until they're light and fluffy about 3 minutes. Add vanilla then those eggs one at a time mixing just until they disappear.
- Bring It Together
- Now goes the flour and milk but take it slow! A little flour splash of milk keep going until it's all in there. Don't overmix we want tender bread not tough!
- Apple Time
- Toss those diced apples with brown sugar and cinnamon get them all coated up.
- Layer It Up
- Pour half your batter in the pan add half those sweet apples give it a little swirl. Then do it all again! Sprinkle that cinnamon sugar topping all over.
- Bake Away
- Pop it in for about 50 minutes but start checking at 45. When a toothpick comes out clean you're golden! Let it rest in the pan for 20 minutes.
- The Finishing Touch
- Once it's totally cool whisk up your glaze and drizzle all pretty-like over the top.
My Best Tips
Cut those apples nice and small about the same size they'll cook more evenly that way. That parchment paper trick? Game changer makes getting the bread out so much easier. Don't go crazy mixing the batter once everything's combined stop! And please check your bread with a toothpick nobody likes raw middle or burnt edges.
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Pick The Right Apples
Let's talk apples! Honey Crisps are my favorite they're sweet-tart and stay firm. Granny Smiths work great too especially if you like it less sweet. Braeburns give you that classic apple flavor and Jonagolds are amazing if you can find them. Just avoid Red Delicious they turn to mush when baked.
Keep It Fresh
This bread stays good on the counter for 2-3 days just keep it covered tight. Want it to last longer? Pop it in the fridge it'll go almost a week. Making extras for later? Wrap it up real good in plastic then foil and freeze it up to 2 months. When you're ready for it let it thaw in the fridge overnight then warm it up a bit in the oven makes it taste fresh-baked again!
Frequently Asked Questions
- → What apples work best?
Any variety works, from Gala to Granny Smith.
- → How long does it keep?
2-3 days covered at room temperature.
- → Why swirl gently?
Creates better layering of apple mixture.
- → How to prevent sticking?
Use parchment paper sling for easy removal.
- → When is it done baking?
Toothpick should have just a few moist crumbs.