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Cinnamon Apple Bread

Cinnamon Apple Bread

Cinnamon Apple Bread is a moist, sweet loaf perfect for breakfast or afternoon tea, packed with diced apples and optional walnuts.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Course Sweet Baking
Cuisine Western
Servings 10 slices
Calories 394 kcal

Equipment

  • Loaf pan

Ingredients
  

Topping (optional)

  • 1 each Granny Smith apple quartered, cored, thinly sliced 3 mm / ⅛" thick
  • 1.5 tablespoon demerara sugar or turbinado sugar
  • 0.25 teaspoon cinnamon powder

Cinnamon Apple

  • 3 cups diced Granny Smith apple ½" cubes, skin on
  • 1 teaspoon cinnamon powder
  • 3 tablespoon brown sugar

Batter - Dry

  • 1 teaspoon cinnamon powder
  • 0.5 teaspoon ginger powder
  • 0.25 teaspoon allspice or mixed spice
  • 1.75 cups plain / all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda sifted
  • 0.25 teaspoon cooking / kosher salt

Batter - Wet

  • 0.75 cup brown sugar
  • 0.75 cup yogurt plain unsweetened, at room temperature
  • 2 each eggs at room temperature
  • 0.5 cup canola oil or other neutral flavored oil
  • 1 teaspoon vanilla extract

Walnuts (optional)

  • 1 cup walnuts toasted, roughly chopped into 1cm/1/3" pieces

Instructions
 

Preparation

  • Preheat oven to 200°C/390°F (180°C fan). Position shelf in the middle of the oven.
  • Use a 21.5 x 11.5 x 7 cm / 4.5 x 8.5 x 2.75" pan. Spray with canola oil then line the long side + base with a single piece of paper leaving some overhang.
  • Mix the demerara sugar and cinnamon in a small bowl. Set aside.
  • Mix Cinnamon Apple ingredients in a bowl. Set aside while you prepare the batter.

Batter Mixing

  • Whisk the Dry ingredients in a bowl. In a separate bowl, whisk Wet ingredients. Pour Wet mix into the Dry bowl, whisk just until smooth.
  • Stir in apples (including all juices) and walnuts. Batter should be thick but dollop-able.
  • Scrape into loaf pan, smooth surface.

Topping and Baking

  • Take ¼ of the apple slices, fan out on top. Repeat with two more lots of ¼ of an apple. Sprinkle with the cinnamon sugar.
  • Bake for 60 minutes. Cover loosely with foil, bake for further 25 minutes or until skewer inserted into the centre comes out smooth.
  • Rest for 15 minutes in the pan then use paper overhang to remove to a rack. Cool at least 1 hour on rack before slicing.

Serving Suggestions

  • The bread is moist and flavoured enough to eat plain though lightly toasted with butter is also great.

Notes

Stays fresh for 5 days if kept in the fridge. Can be frozen for 3 months.

Nutrition

Serving: 1sliceCalories: 394kcalCarbohydrates: 49gProtein: 6gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 35mgSodium: 141mgPotassium: 245mgFiber: 3gSugar: 28gVitamin A: 99IUVitamin C: 3mgCalcium: 84mgIron: 2mg
Keyword apple bread, Apple loaf, Apple recipe
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