Adventures With Four

{DIY} Apple Cinnamon Loaf

| Desserts, Eat

Are you looking for a not-to-sweet, almost-pound-not-quite-coffee cake?
This apple cinnamon loaf is absolutely delicious loaf and takes no time at all to put together.
Moist and wonderfully sweet.
This recipe is a great base for add-in’s such as raisins, cranberries or walnuts but it’s perfectly fine all by itself and goes great with a nice cup of coffee.

 

Apple Cinnamon Loaf
Yields 1
Cinnamon and apples swirled together for the perfect afternoon delight!
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Ingredients
  1. 3 tbsp brown sugar
  2. 1 tsp ground cinnamon
  3. 1/3 cup white sugar
  4. 1/2 cup butter, softened
  5. 2 eggs
  6. 1 1/2 cups flour
  7. 1 3/4 tsp baking powder
  8. 1/8 tsp salt
  9. 1/2 cup milk
  10. 2 apple, peeled and chopped
Instructions
  1. 1. Preheat oven to 350F, prepare 9x5 loaf pan.
  2. 2. mix brown sugar and cinnamon together in a bowl.
  3. 3. Beat white sugar and butter until smooth and creamy. Beat in eggs, 1 at a time; add vanilla extract.
  4. 4. Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the pan, add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the reaming batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a spoon.
  5. 5. Bake for 30-40 minutes or until toothpick inserted in the center of the loaf comes out clean!
Notes
  1. Butter can be substituted with unsweetened apple sauce for a lighter option.
Adventures With Four https://www.adventureswithfour.com/

This recipe double well so it’s perfect for sharing and for an added touch drizzle melted caramel on the top!

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Comments

  4. Yum! With Fall right around the corner this Apple Cinnamon Loaf sounds PERFECT! I am a big fan of apple, cinnamon and bread. Lots of bread. Thanks for sharing your recipe!

    Reply

  5. I love my apple cinnamon oatmeal in the morning! I know I would love this recipe because I can smell it in my head through the computer right now! 🙂

    Reply

    • I love how warm and inviting my kitchen is when I have this loaf in my oven! I’m whipping up a batch at nap time so we have something to nibble on this afternoon 🙂

      Reply

  7. It’s going to be apple season here soon and this recipe is perfect timing. My husband loves everything apple: crisp, bars, sauce, pie, and breads! I’ll definitely be trying this apple cinnamon loaf!

    Reply

  13. That really sounds good. Apples will be in season soon and this is a recipe I will certainly look forward to trying.

    Reply

  19. My husband is huge apple fanatic….pies, cobbler, crisp…and I know he’d love to try this loaf too! Thanks for sharing what seems like a pretty easy and really tasty recipe!

    Reply

      • i always use this repcie when making homemade white bread! its great! give it a shot!Soft Fluffy White Bread1 2/3 c. water2 Tbsp. sugar2 Tbsp. light olive oil (NOT extra virgin, it is too strong of a flavor for this bread)1 1/2 tsp. salt4 c. bread flour (don’t try to use all-purpose, it won’t work not enough protein in the flour)1 heaping Tablespoon Vital Wheat Gluten (I buy this at Wal Mart right near the yeast and flour)Put the ingredients into your bread maker in the order suggested in the manual. Select the DOUGH cycle. When the dough is done, punch it down, divide it in half, form it into loaves and put it into buttered loaf pans. Cover it and let it rise about 45 60 minutes. Heat your oven to 350 degrees. Bake bread for 45 minutes. Remove loaves from oven and cover with a kitchen towel for about 10 minutes or until you can easily shake the loaves out of the pans onto a cooling rack. When bread is cool enough to handle, put into plastic bags and tie shut, or you can slice the bread with an electric carving knife at this point and then put it in bags.* NOTE: For added nutrition, you can substitute 1 c. of whole wheat flour for one cup of the white flour. You will still get a nice soft loaf, but it will not be completely white.

        Reply

    • How old is your yeast? Yeast is a living thing, I know my mom makes this wondfreul white bread that is high and fluffy, she gets new yeast every three months and stores it in an airtight container in the fridge. She also has some other tricks, before she starts mixing her bread she turns on our oven to about 200 F and then as soon as it is hot she turns it off. When she is ready to let it rise the first time she puts it in the warmed oven to rise on the lowest rack.During the second rising when she is putting it into the the bread loaf pan, she minimizes her handling of the bread by spraying her hands with cooking spray to stop sticking while she quickly forms the loafs and then places them once again in the previously warmed and turned off oven to rise a second time.Prior to baking she removes them just long enough to get the oven hot again and then places them back in to bake.Also use bread flour, I know someone else said to switch to all purpose, but bread flour has more gluten or something like that. My mom should know, she’s baked fresh made-from-scratch bread for over 20 years for her own cafe, school cafeteria where she worked (she would make fresh cinnamon buns with the dough, those kids still talk about how good they were), and her catering jobs.Hope that helps

      Reply

    • Fall is such a short season here that we embrace the little time we have with it! I have been blessed with neighbours that have apple trees so we have gotten creative 🙂

      Reply

    • Hmmm, not sure I use raw sugar rather than white and that works, but I spsuect it does add some of the bulk that a sugar substitute wouldn’t but heck, it’s easy enough to try.

      Reply

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