Apple Cinnamon Bread
A delightful bread combining the goodness of apples with the warm spices of cinnamon and nutmeg, perfect for breakfast or as a snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg (optional) Optional for extra flavor
Wet Ingredients
- 2 large eggs
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 0.5 cup vegetable oil
- 0.25 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 2 apples (peeled and diced, Granny Smith or Honeycrisp recommended)
Swirl Topping
- 0.25 cup granulated sugar
- 1 tsp cinnamon (for the swirl)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease or line a 9x5” loaf pan.
- In a mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In another bowl, combine the eggs, granulated sugar, brown sugar, vegetable oil, milk, and vanilla extract, mixing until smooth.
- Gently fold the diced apples into the wet ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- In a small bowl, mix ¼ cup of sugar with 1 tsp of cinnamon for the swirl topping.
Baking
- Pour half of the batter into the prepared loaf pan and sprinkle half of the cinnamon sugar mixture on top.
- Add the remaining batter followed by the rest of the cinnamon sugar. Use a knife to swirl gently.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze in slices.