Cinnamon Apple Bread
Ingredients
- 1 Granny Smith apple
quartered, cored, thinly sliced 3 mm / 1/8" thick, Note 1
- 1 1/2 tbsp demerara sugar
or turbinado sugar, Note 2
- 1/4 tsp cinnamon powder
- 3 cups diced Granny Smith apple
1/2” cubes, skin on, approx 2 large apples
- 1 tsp cinnamon powder
- 3 tbsp brown sugar
- 1 tsp cinnamon powder
- 1/2 tsp ginger powder
Note 3
- 1/4 tsp allspice
or mixed spice
- 1 3/4 cups plain / all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
sifted, Note 4
- 1/4 tsp cooking / kosher salt
- 3/4 cup brown sugar
- 3/4 cup yogurt
plain unsweetened, at room temperature, sub sour cream
- 2 eggs
at room temperature, Note 5
- 1/2 cup canola oil
or other neutral flavoured oil
- 1 tsp vanilla extract
- 1 cup walnuts
toasted, roughly chopped into 1cm/1/3″ pieces, not too small
Directions
- 1
- 2
Preheat oven to 200°C/390°F (180°C fan). Position shelf in the middle of the oven.
- 3
Loaf pan (Note 7): 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 (don’t worry about lining short sides).
- 4
Topping: Mix the Demerara sugar and cinnamon in a small bowl. Set aside.
- 5
Cinnamon Apple: Mix Cinnamon Apple ingredients in a bowl. Set aside while you prepare the batter (the sugar will make the apple sweat = good thing!).
- 6
Batter: 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 (not pourable in thin stream, nor thick like sticky bread dough). Scrape into loaf pan, smooth surface.
- 7
Topping: Take 1/4 of the apple slices, fan out (so they're overlapping) then arrange on top. Repeat in two more lots of 1/4 of an apple. (I find to cover the surface, I only use 3/4 of the apple.) Sprinkle with the cinnamon sugar.
- 8
Bake 60 minutes. Cover loosely with foil, bake for further 25 minutes or until skewer inserted into the centre comes out smooth.
- 9
Rest 15 minutes in the pan then use paper overhang to remove to a rack. Cool at least 1 hour on rack before slicing!
- 10
Serving – The bread is moist and flavoured enough to eat plain though nobody complains if it's lightly toasted and slathered with butter!
Cinnamon Apple Bread
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About this Recipe
Imagine the comforting aroma of warm apples and cinnamon filling your kitchen. This Cinnamon Apple Bread is a sweet, tender loaf perfect for a cozy afternoon tea or a delightful breakfast, bringing a touch of homemade warmth to any occasion.
What sets this loaf apart is its incredible moistness, thanks to a thoughtful combination of yogurt and oil, ensuring each slice stays fresh and tender for days. It's packed with a generous amount of diced Granny Smith apples, providing a delightful burst of fruit in every bite and making the most time-consuming part—chopping the apples—truly worth the effort.
You can expect a beautifully moist crumb, fragrant with the inviting spices of cinnamon, ginger, and allspice. The ample diced Granny Smith apples lend a pleasant tartness that perfectly balances the sweetness, while the optional toasted walnuts add a lovely, soft crunch. This bread offers a comforting, homey flavor that feels both special and incredibly welcoming, promising a satisfying treat with every slice.
This versatile recipe allows for easy adjustments to suit your preferences. Feel free to omit the toasted walnuts if nuts aren't your preference, as they are entirely optional. You can also skip the decorative apple slice topping for a simpler look. If you don't have plain unsweetened yogurt, sour cream makes an excellent substitute to maintain that crucial moistness. For the topping, turbinado sugar works perfectly if demerara sugar isn't available.
This sweet loaf is a wonderful addition to any breakfast spread or a delightful accompaniment to your afternoon coffee or tea. Serve it simply sliced, or lightly toasted with a pat of butter for an extra treat.