The Best Apple Cinnamon Bread (+Video)
While vacationing on Cape Cod over the summer I frequently visited a local coffee shop to enjoy a morning and/or afternoon caffeine infused beverage. They had a small selection of pastries, one of which was an apple cinnamon muffin that my son and I ended up enjoying several of over the course of our stay. When apple picking season was approaching I knew I wanted to honor this vacation memory and this Apple Cinnamon Bread was the answer. Packed with fresh apples, the flavor is just want you want for the fall season.
The video of my kitchen helper and I making this recipe demonstrates just how easy it is to whip up this homemade sweet bread. I used applesauce as an egg substitute and for additional apple flavor. As a bonus, your kitchen helper can enjoy a bit of the batter prior to baking. So head out to your local apple orchard or farmers market and bake this apple packed sweet treat this weekend.
What is your favorite apple dessert? Leave a comment below. You never know, my kitchen helper and I could be baking it soon.
Recipe Source: The Happier Homemaker
- 1/2 Cup - Packed Light Brown Sugar
- 1 1/2 Teaspoon - Ground Cinnamon
- 2/3 Cup - White Sugar
- 1/2 Cup - Butter (softened)
- 1/2 Cup - Applesauce
- 2 Teaspoons - Vanilla Extract
- 1 1/2 Cups - All-purpose Flour
- 1 1/2 Teaspoons - Baking Powder
- 1/2 Cup - Milk
- 1 large apple, peeled and chopped
- Preheat oven to 350 degrees. Grease and flour a 9x5" loaf pan
- In a small bowl mix the light brown sugar and cinnamon, set aside
- In a large bowl and a hand mixer, combine the white sugar and butter until fully incorporated
- Add the applesauce (or 2 eggs) and vanilla, mix
- Add flour, baking powder and milk, mix
- Pour half of the batter into the batter, cover the batter with half of the chopped apples, then sprinkle half of the cinnamon sugar mix. Press the apples lightly into the batter
- Repeat this process. Pour the remaining batter on top, apple, then cinnamon sugar mixture.
- Bake at 350° for 50 minutes or until toothpick comes out clean. Allow the loaf to cool for 10 minutes in the pan before transferring onto a wire rack to cool
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.