Apple Cinnamon Bread

5 from 1 vote

This Easy Apple Cinnamon Bread has chunks of apple in it, a layer of cinnamon sugar in the middle, and a delicious glaze drizzled on top.

Prep Time15

Cook Time52

Total Time1 7

Servings: loaf

Author: Miranda Couse

Ingredients

Topping

1/3 cup light brown sugar packed
2 teaspoons ground cinnamon

Bread

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1/2 cup butter room temperature
1/3 cup light brown sugar packed
1/3 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup milk
2 medium-sized apples peeled, chopped (½ inch cubes), and divided

Glaze

1/2 cup powdered sugar
2 teaspoons milk

Instructions

Topping

Preheat oven to 350 degrees F. Grease 9x5 loaf pan with nonstick cooking spray. Line the pan with a piece of parchment paper allowing the parchment paper to hang over the sides of the pan. Clip them in place with binder clips.
In small bowl, add the 1/3 cup light brown sugar and 2 teaspoons ground cinnamon. Stir until well combined and set aside.

Bread

In a medium mixing bowl, add the1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Whisk until well combined. Set aside.
In a large mixing bowl, add 1/2 cup butter, 1/3 cup light brown sugar, and 1/3 cup granulated sugar. Beat with a hand mixer on medium speed for 1 to 2 minutes until light and fluffy.
Add in the 1 1/2 teaspoons vanilla extract and then the 2 large eggs one at a time. Beat on medium speed until each egg is incorporated. Scrape down the sides and bottom of the bowl before adding the next.
Add half of dry ingredients to the wet ingredients. Beat on low speed just until combined.
Add remaining dry ingredients and beat just until combined. Do not overmix.
Add the 1/2 cup milk and beat until just combined. Scrape down the sides and bottom of the bowl.
Set aside 1/4 cup chopped apples for the top of the bread and fold the remaining apples into the batter until evenly distributed.
Pour half of the batter into the prepared loaf pan. Give it a few taps on the counter to flatten the batter out.
Sprinkle 3/4 of the cinnamon sugar mixture on top of the batter.
Add the remaining batter to the loaf pan covering up all of the cinnamon sugar. You can add it by the spoon fulls to have more control of where the batter goes.
Top the batter with the remaining apples and sprinkle the cinnamon sugar on top of the apples and batter.
Place in the preheated oven and bake 50-60 minutes or until a skewer or knife that's inserted in the middle of the bread comes out clean or with moist crumbs.
Remove from oven and let cool for at least 10 minutes before removing from pan. Once the bread has cooled, turn out onto a wire rack to cool completely. Prepare the glaze while the bread is cooling.

Glaze

In small bowl, add the 1/2 cup powdered sugar and 2 teaspoons milk. Whisk until combined and a glaze that has a drizzling consistency has formed. You can add an additional small amount of milk to thin the glaze or powdered sugar to thicken the glaze.
Using a sandwich bag with a small hole cut in the corner or a spoon, drizzle the glaze over the bread and allow the glaze to crust.
Store in an airtight container in the refrigerator for 5 to 7 days or at room temperature for 2 to 3 days.

Notes

Honeycrisp, fuji, granny smith, and gala are all good choices of apple for this recipe. Chopping in ½ inch chunks will allow there to be chunks of apples throughout bread. If you cut them too small the apples will bake right in, which is also yummy.

Ovens vary, so check before done time. My bread baked in 52 minutes.

Storage: Store covered at room temperature for up to 2 to 3 days. Slice as you eat.

Freezing: To freeze, wait to glaze and freeze the bread in freezer bag for up to 3 months. Once defrosted you can glaze.

Nutrition