Ultimate Cinnamon Apple Bread
This Ultimate Cinnamon Apple Bread recipe will fill your kitchen with the comforting aroma of fall. It's incredibly moist and packed with sweet apples, warm cinnamon, and a hint of nutmeg, making it perfect for breakfast, brunch, or dessert.
Equipment
- 9x5 inch loaf pan
- Mixing Bowls
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Rubber spatula
- Wire rack
- Whisk
- Wooden skewer or toothpick
Ingredients
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup 1 stick
- ½ cup 100g
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup 120g
- 2 cups peeled, cored, and diced apples about 2 medium apples – Honeycrisp, Gala, or Fuji
- ½ cup chopped walnuts or pecans optional
- Baking spray with flour
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour your loaf pan. Alternatively, you can use baking spray with flour. Tap out any excess flour.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat the butter and sugars together on high speed until pale and creamy, about 2 full minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Incorporate the sour cream. Beat until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
- Fold in the diced apples and nuts (if using). Gently fold them in until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan. Spread the batter evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 50 minutes. Every oven is different!
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy! Or, if you can resist, let it cool completely before slicing for the neatest slices.
Notes
For best results, use room temperature ingredients to ensure proper emulsification and a smooth batter. Measure flour correctly by spooning it into the measuring cup and leveling it off. Don't overmix the batter, as this can lead to a tough bread. Store cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The baked bread can be frozen for up to 2 months; wrap tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator. To add a streusel topping, combine ½ cup flour, ¼ cup brown sugar, ¼ cup cold butter (cut into small pieces), and ½ teaspoon cinnamon. Crumble the mixture over the batter before baking.