Apple Cinnamon Bread with Crumble & Maple Glaze

Apple Cinnamon Bread with Crumble & Maple Glaze

from scientificallysweet.com
70 min
8 servings

This tender Apple Cinnamon Bread has a later of stewed cinnamon apples right through it, topped with a buttery brown sugar crumble and sweet vanilla maple glaze. The flavors are unreal, and this is a perfect cozy Fall loaf!

Ingredients

  • 3 cupschopped apples ( (not larger than 1/2-inch dice))
  • 3 tbsppacked dark brown sugar
  • ¾ tspground cinnamon
  • ¼ cupunsalted butter, (melted)
  • ¼ cupsunflower oil
  • ½ cuppacked dark brown sugar
  • ½ cupgranulated sugar
  • 2 largeeggs room temperature
  • 1 ½ teaspoonspure vanilla extract
  • ½ cupfull fat plain yogurt, (at room temperature)
  • ⅓ cupplus 1 tbsp (90ml) whole milk, (at room temperature)
  • 1 ¾ cupsall-purpose flour
  • 1 teaspoonbaking powder
  • ½ teaspoonbaking soda
  • ½ teaspoonsalt
  • 1 tspground cinnamon
  • ¼ tspground nutmeg
  • ½ cupall-purpose flour
  • 2 tbspgranulated sugar
  • 2 tbsppacked dark brown sugar
  • 4 tbspunsalted butter, (softened)
  • cinnamon
  • ½ cuppowdered confectioner's sugar
  • 3 tbspmaple syrup
  • ¼ tsppure vanilla extract
  • salt

Directions

  1. 1

    First make the apple mixture. Combine apples, sugar and cinnamon in a saucepan and cook over medium-high heat for 5-8 minutes until softened but not mushy. There shouldn’t bee much liquid left when you’re done. There may be some thick syrup but there shouldn’t be a lot of water. If there is a lot of water, then spoon the apples out and simmer the liquid until it is reduced and thick, and then mix it in with the apples. Let cool completely.

  2. 2

    Make the crumble topping. Combine all ingredients and blend together well with your fingertips until evenly combined and it looks like damp crumbs. Set aside.

  3. 3

    Preheat your oven to 350 degrees F. Line a 9x5-inch loaf pan with parchment paper.

  4. 4

    Make the batter. Combine melted butter, oil, both sugars, vanilla and eggs in a large bowl and whisk to blend well. Add yogurt and milk. Sift together flour, baking powder, baking soda, spices and salt and whisk to blend evenly. Add it to the wet mixture and fold it in gently.

  5. 5

    Scrape just over half of the batter (a little less than two-thirds) into the prepared pan. Spoon the cooled apples over the batter leaving about 1/4 inch around the edges. Spoon remaining batter in dollops over the apples and spread gently to cover the apples and make sure the top batter touches the bottom batter around the sides of the pan to fuse together (that’s why you leave a 1/4 inch border).

  6. 6

    Cover the surface with the crumble and bake for 50-60 minutes until it feels firm in the middle and skewer inserted into the center comes out clean. Transfer loaf to a wire rack and let cool for 20 minutes in the pan before lifting out of the pan to finish cooling.

  7. 7

    Make the glaze. Combine powdered sugar, maple syrup, vanilla and salt in a medium bowl and whisk until very smooth. Drizzle over the cooled loaf and enjoy!