Cinnamon Apple Bread

Cinnamon Apple Bread

from recipetineats.com
20 min
20 minutes mins

Recipe video above. This is a great, relatively quick-to-make sweet loaf bread ideal for afternoon tea or breakfast treat. The most time-consuming part is chopping the apple because there's quite a lot of the fruit in this! Yogurt and oil make the crumb beautifully moist so it will stay fresh for days. I like to add walnuts for soft crunch but it's entirely optional. The apple slice topping is also optional. So many options! :)Want apple muffins instead? Here it is!

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) (Note 2)
  • 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) (Note 3)
  • 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 (sub sour cream), at room temperature (Note 5)
  • 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) (Note 6)

Directions

  1. 1

  2. 2

    Preheat oven to 200°C/390°F (180°C fan). Position shelf in the middle of the oven.

  3. 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. 4

    Topping: Mix the Demerara sugar and cinnamon in a small bowl. Set aside.

  5. 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. 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. 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. 8

    Bake 60 minutes. Cover loosely with foil, bake for further 25 minutes or until skewer inserted into the centre comes out smooth.

  9. 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. 10

    Serving – The bread is moist and flavoured enough to eat plain though nobody complains if it's lightly toasted and slathered with butter!