Cinnamon Apple Bread with Brown Sugar Swirl and Cinnamon Glaze
By Mason Brooks
Prep
15 min
Cook
50 min
Total
65 min
Servings
10
Level
Easy
For a fall breakfast or snack, Cinnamon Apple Bread includes quick bread with bits of cinnamon-sugar apple. Brown sugar and cinnamon glaze add apple pie flavor to slices of bread without making the whole loaf overly sweet.
General-purpose flour, baking powder, salt, unsalted butter, sugar, vanilla, eggs, and milk are used to prepare the cake batter. Sliced apples and packed light brown sugar with cinnamon are layered into the cake batter rather than combined. Layers of these ingredients in the cake will result in a filling of apples, cinnamon, and sugar and a topping of packed light brown sugar and cinnamon for a crunchy crust.
The butter and sugar mixture with vanilla should be fluffy after mixing. The batter should be mixed on low speed just until the flour and milk are combined. A toothpick poked into the center of the baked loaf should come out mostly clean with some small pieces of apple on it. One reason a loaf may turn out dense is too much mixing. Avoid overmixing the swirls in the batter.
Let the baked loaf cool completely before slicing to make the bread and cinnamon topping set. You can serve the loaf right away or save it for breakfast and snacks at other times. Loaf bread will keep for two to three days at room temperature and can be frozen after it cools.
Why you'll love this recipe
- It is a good choice for breakfast and snack and dessert products, The apple-cinnamon bread is mildly sweet and can be topped with icing on desserts without masking the apple flavor.
- Families are given individual servings of sliced apples in this recipe because the batter and cinnamon-sugar-topped apples are poured and mixed into the pan separately.
- The brown sugar crust helps appeal to consumers who like different textures, Added apple pieces help keep the filling from drying out.
- Holiday baking is convenient because baked loaves can be cooled before freezing, Baked loaves can be thawed at room temperature when needed.
- Picky eaters should try Gala or Fuji apples, which are among the options allowed by the recipe and can be cut into bite-sized pieces.
- Leftover bread slices can be stored at room temperature for several days for other meals, including breakfasts and snacks, as well as lunch items, Several meals can be planned with a loaf of bread.
Ingredients
- •1 ½ cups all-purpose flour
- •1 ½ teaspoons baking powder
- •½ teaspoon salt
- •½ cup unsalted butter (softened (1 stick))
- •½ cup granulated sugar
- •2 teaspoons vanilla extract
- •2 large eggs
- •½ cup milk
- •½ cup light brown sugar (packed)
- •1 ½ teaspoons ground cinnamon
- •1 large apple (peeled, cored, and chopped into small pieces)
- •2 tablespoons brown sugar
- •¼ teaspoon ground cinnamon
- •¾ cups confectioners' sugar
- •¼ teaspoon ground cinnamon
- •2 tablespoons water
Instructions
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Grease and flour an 8.5 x 4.5 inch loaf pan.
- 3
Whisk together the flour, baking powder, and salt in a medium mixing bowl. Set aside.
- 4
Using an electric handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium-high speed until smooth and pale, about 3 to 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
- 5
Beat in the eggs one at a time until incorporated.
- 6
With the mixer on low speed, add about half of the flour mixture, alternating with half the milk. Add the remaining flour mixture and milk, and mix to combine.
- 7
Combine the light brown sugar, ground cinnamon, and chopped apple in a mixing bowl. Set aside.
- 8
Combine the brown sugar and ground cinnamon for the topping in a small bowl. Set aside.
- 9
Pour half of the batter into the prepared loaf pan and top with half of the apple mixture. Lightly swirl through the batter with a knife or skewer.
- 10
Pour the remaining batter on top, then add the remaining apple mixture. Swirl through the batter a couple of times in both directions with a knife or skewer.
- 11
Sprinkle the cinnamon sugar topping over the loaf.
- 12
Bake for about 45 to 55 minutes, or until a cake tester or toothpick inserted into the center comes out clean with only a few moist crumbs from the soft apples.
- 13
Remove the bread from the oven and cool it in the pan for about 15 to 20 minutes.
- 14
While the bread cools, whisk together the confectioners' sugar, ground cinnamon, and water for the glaze.
- 15
Remove the bread from the pan and place it on a cooling rack. Drizzle with the glaze.
- 16
Let the bread cool completely before slicing.
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