Description
This delightful Cinnamon Apple Bread is a perfect treat for fall, combining the warmth of cinnamon with the sweetness of apples in a moist and flavorful loaf. Easy to make, this bread is great for breakfast, brunch, or as a snack with a cup of tea.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
Additional Ingredients:
- 2 cups peeled and finely chopped apples (about 2 medium)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon (for swirl)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Prepare wet ingredients: In a large mixing bowl, cream butter and sugar. Add eggs one at a time, then mix in sour cream, milk, and vanilla.
- Combine wet and dry: Gradually add dry ingredients to wet mixture. Fold in apples and nuts.
- Create swirl mix: Mix brown sugar and cinnamon in a small bowl.
- Layer batter: Spread half of the batter in the pan, sprinkle with half of cinnamon-sugar mix, add remaining batter and top with the rest of the mix.
- Bake: Bake for 55-65 mins until a toothpick comes out clean. Cool before slicing.
Notes
- For extra moisture, use a mix of tart and sweet apples.
- Bread can be stored for 3 days at room temperature or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 21 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
