Apple Cinnamon Bread
Still no chocolate or copious amounts of butter or sugar to be found in the Brown Eyed Baker kitchen. I’m not ashamed to admit that I’m still operating in non-sweets mode over here. After the oatmeal muffins yesterday, I continued on with this ah-mazing quick bread recipe. Seriously amazing. As with just about all quick bread recipes, this one is, well, quick. Which is a welcome break after clocking some serious kitchen time over the holidays. The bread is tremendously moist, has awesome apple flavor thanks to both the chopped apples and applesauce in the batter, and last but not least – the topping. This bread gets a serious dousing of a cinnamon/sugar combo on top to create a fabulous crust. It all makes for, hands-down, one of the absolute best quick breads I have ever had.
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Granny Smith is the recommended apple for this recipe, but I think just about any would work. I’m always a big fan of using what you have on hand, so whatever your favorite apple variety is, go for it!
I can personally attest to this bread being perfect for breakfast, a snack and dessert. I haven’t attempted it for lunch or dinner, but I’m certain it would more than qualify for those meals as well. Also, I’m very tempted to toast a piece of this and smear some peanut butter on it. Because I can’t help myself with the peanut butter. I just can’t. You know this. Forgive me. But I seriously think this bread + peanut butter could be an amazing invention. Tomorrow morning, it’s on.
One year ago: Rugelach
Three years ago: Quintuple Chocolate Brownies
Apple Cinnamon Bread
Ingredients
For the Bread
- 1½ cups (187.5 g) all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) ground allspice
- ¼ teaspoon (0.25 teaspoon) ground cloves
- 2 eggs
- ¼ cup (56 ml) canola oil
- ¼ cup (61 ml) applesauce
- 1 teaspoon vanilla extract
- 1 cup (200 g) granulated sugar
- 2 cups (250 g) peeled and chopped apples, about 1½ to 2 apples
For the Topping
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Grease an 8x4-inch loaf pan, line the bottom with parchment paper, then grease the parchment paper; set the pan aside.
- In a medium bowl whisk together the flour, cinnamon, baking soda, salt, allspice and cloves. Set aside.
- In the bowl of a stand mixer, beat the eggs on medium speed for about 30 seconds. Add in the oil, applesauce and vanilla and mix until smooth. Next, add the sugar and mix until well-combined.
- With the mixer on low speed, gradually add in the flour mixture and mix until the flour is just barely combined. Gently fold in the apples with a rubber spatula. Pour the batter into the prepared loaf pan.
- In a small bowl mix together the brown sugar, granulated sugar and cinnamon. Sprinkle evenly over the batter in the loaf pan. Bake for 50 to 55 minutes, or until the loaf is golden and a thin knife inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes, then run a dull knife around the sides of the loaf and turn it out on a cooling rack, remove the parchment paper and place right-side up. Cool completely before slicing. Wrap leftover loaf in plastic wrap and store at room temperature.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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This was so good! It even tasted better the next day. I’m vegan so I made my own twist to it. I substituted 1 mashed banana for the eggs. And oh so good. I also didn’t have clover or allspice, so I used pumpkin spice. I also substituted coconut sugar for those white granulated sugar.
Can you freeze this bread?
Hi Mary, Yes, it freezes wonderfully!
Made this excellent and perfectly spiced with cinnamon/ clove apple bread with apples from my tree. Eating it warm with a cup of tea. Thank you for a quick and easy delicious recipe!
Made this recipe tonight. Delicious! We’re fanatics about whole grains and cutting way back on sugar, so I made a few changes. I used all whole wheat flour, only 1/4 cup sugar, and skipped the topping. It still came out plenty sweet and very good. I’ll definitely make it again and may cut back even a little more of the sugar.
This bread was so delicious; it tastes like apple cider. Thank you so much for sharing such a delicious recipe.
Great recipe! Comes out perfect every time. Truly delicious ! Thank you for sharing it!
I’m going to attempt making this and your Pumpkin bread using flour from corn instead of all-purpose, because my friend has a gluten allergy. Do you have any recommendations so that it won’t turn out dense?
Hi Nicole, I really have no experience with gluten-free baking, so unfortunately I don’t have any specific tips… I’m sorry!
I made your recipe today…along with some changes…cause that is what I do..
used half whole wheat flour….did not peel the apples…well cause I hate peeling them….I chopped them in the food processor….used granny smith cause that is my favorite apple…eating and baking…and doubled the cinnamon, which I do on a regular basis…..I made 1 1/2 recipe cause I wanted to make 4 mini loaves, got 2 muffins also…so we ate those…husband gives this 2 thumbs up…it’s a keeper…thanks…
I made these as muffins, and they turned out perfect, especially with the topping! The recipe is exactly enough for 12 muffins. I just reduced the cooking time and mine were done in about 18 minutes.
Hi!
This seems like a lovely recipe. I was wondering if I could use a mixture of all-purpose flour and cake flour in this recipe, as my family usually likes breads and muffins lighter and fluffier :) Or any other tips would be great!
Thank you Michelle!
Hi Adele, I have not tried using cake flour here, so I can’t say for sure how it would turn out. If you try it, let me know how it goes!
Hi! I made this today and everybody loved it! I substituted 1/2 of the all-purpose with 3/4 cup of cake flour and it turned out well. However, I do recommend anyone who wants to make this quick bread to use granny smith apples as suggested, as using other kinds of apples (red apples perhaps) may reduce the crunchiness of the apples inside and pretty light colour as shown in the pictures above.
Well, as far as flavor goes, it turned out fantastic (in my own opinion, lol).
I made the following changes/substitutions:
-Self-Rising flour instead of Plain Flour, Baking Soda & Salt
-Pumpkin Pie Spice instead of Ground Cloves and Allspice
-Some sort of Starbucks Vanilla Additive for coffee which had a main ingredient of Vanilla Extract instead of Vanilla Extract (hey, necessity is the mother of invention, and I had no vanilla extract!)
-Added some chopped Macadamia nuts to the mix
-Added a handful of oatmeal to the mix.
-Baked in a 4 mini-loaf pan for 30 – 35 min, instead of the 8×4 inch pan for 50 – 55 min
Results:
Tasty! The only issue I had was that the crust of my bread that was INSIDE the pan got a little too dark (like when you bake a cake too long, but it’s not actually burnt). I’m not sure if this was because of my dark pan, or if it was from over-baking, or a little bit of both! All in all, I was quite pleased with the way this came out, and since my parents have an apple tree, I’m pretty sure I’ll be making this again!
Thanks again for sharing!
Hi there! I have some apples off my parent’s tree that (if they haven’t gone bad) I planned on using up today. I’ve been in a bread baking mood the last few days (made Parmesan Oregano Bread yesterday… YUM! pics on my blog, including the resulting sandwich!) but I don’t have any ground cloves or allspice… but I *do* have some pumpkin pie spice (I think it’s all the spices already mixed together, including those two, plus a few more) and I think I am going to try making this with the pumpkin pie spice and see how it turns out… I’ll come back and let you know the results, or at least leave a link to my blog post about it :)
Thanks for sharing! Can’t wait to try it.
(PS- found your site yesterday while looking for something completely different, so since you’ve come up two days in a row, with two different searches, I’m definitely bookmarking you for future reference!)
I made this today and it was wonderful!! I added two full Granny Smith apples and made my own apple sauce (out of necessity) from a Gala apple (just peeled, chopped, and stuck it in the microwave for 3 minutes) and excluded the cloves (again, out of necessity), and it turned out moist and fragrant with just the right amount of cinnamon and spice.
Thank you for the wonderful recipie!!!
I just tasted my first batch and OMG…. so yummy!! I hate that I know how to make this.
I really want to make this bread but I do not have mixer. It is possible to make the bread without a mixer and if so how?
Hi Samantha, Yes you could whisk together the “wet” ingredients (eggs, oil, applesauce, vanilla and sugar) and then just fold together with the flour and rest of the ingredients.
This turned out to be delicious! If I wanted to make muffins with this recipe, how long should I bake them? Thank you =)
Hi Gala, I’m glad you enjoyed it! I’ve never made it into muffins, but I’d probably start checking them around the 15 or 20 minute mark, just to be safe.
It’s baking now for our Thanksgiving breakfast. Smells delicious!!