Apple Cinnamon Bread
This Apple Cinnamon Bread is a moist, spiced loaf made with fresh grated apples, aromatic cinnamon, nutmeg, and optional nuts. Easy to prepare and naturally flavorful, it’s perfect for breakfast, afternoon snacks, or meal prep. Soft, satisfying, and slightly sweet, it stays fresh for days and even tastes better the next day.
Equipment
- 1 loaf pan (8½ × 4½ inches)
- Large Mixing Bowl
- Medium mixing bowl
- Box grater
- Rubber spatula
- Whisk or sifter
- Wire cooling rack
- Measuring Cups and Spoons
Ingredients
- 2 large apples peeled (about 1 pound)
- 2 tablespoons granulated sugar
- ½ cup brown sugar 100g
- ¼ teaspoon fine sea salt
- 1¼ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- 1½ cups all-purpose flour 190g, spooned and leveled
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup neutral oil vegetable or grape seed
- 2 large eggs lightly beaten
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract optional
- ⅔ cup chopped nuts optional; pecans, walnuts, or almonds
Instructions
- Prepare Your Oven and Pan: Begin by centering a rack in your oven and preheating it to 350°F (177°C). Proper preheating ensures even baking and a perfectly cooked loaf. While the oven warms, prepare your loaf pan butter it thoroughly and dust it lightly with flour, or alternatively, line it with parchment paper and lightly coat with oil or non-stick spray. This prevents sticking and ensures your bread releases easily.
- Grate the Apples: Peel and core two large apples, removing any seeds. Using a box grater, finely grate the apples directly into a large mixing bowl. Grated apples release natural juices, creating moisture and a tender crumb while infusing the bread with fresh apple flavor. Set aside for a moment as you gather the remaining ingredients.
- Mix Apples with Sugars and Spices: Add 2 tablespoons granulated sugar, ½ cup brown sugar, ¼ teaspoon salt, 1¼ teaspoons ground cinnamon, ¼ teaspoon ground ginger, and ¼ teaspoon freshly grated nutmeg to the grated apples. Using a spoon or spatula, gently combine until the mixture is evenly coated. Let it sit for 10–15 minutes; this allows the apples to release liquid, which naturally sweetens and moistens the bread.
- Prepare the Dry Ingredients: In a separate medium bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ½ teaspoon baking soda. This step ensures that your leavening agents are evenly distributed, which is crucial for a consistent rise and light, fluffy texture. Sifting is optional but helps remove lumps and aerate the flour.
- Incorporate Wet Ingredients: Once the apple mixture has rested, add ¼ cup neutral oil, 2 lightly beaten eggs, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract (if using). Stir gently with a spatula until all wet ingredients are fully combined. The batter will be slightly loose due to the apple juice, which is essential for a moist, tender loaf.
- Combine Wet and Dry Mixtures: Add the dry flour mixture in three portions to the wet apple mixture. Using a large rubber spatula, fold each portion in gently until fully incorporated, taking care not to overmix. Overmixing can lead to a dense, tough texture. Stop folding once the batter is smooth, uniform, and free of flour pockets.
- Fold in Nuts (Optional): If you’d like to add extra crunch and flavor, fold in ⅔ cup chopped nuts such as pecans, walnuts, or almonds. Distribute evenly without overworking the batter. Nuts add healthy fats, protein, and texture to the bread.
- Transfer Batter to Pan: Pour the prepared batter into the lined or greased loaf pan, smoothing the top with your spatula. Make sure the batter is evenly spread to prevent uneven baking and lopsided rising.
- Bake the Bread: Place the pan in the preheated oven and bake for 55–75 minutes. Start checking at 55 minutes by inserting a toothpick or knife into the center; it should come out clean or with just a few moist crumbs. If the top is browning too quickly, loosely tent the bread with aluminum foil. Baking times may vary slightly depending on oven type or pan size.
- Cool the Loaf: Once baked, remove the pan from the oven and place it on a wire cooling rack. Allow the bread to cool in the pan for 5 minutes, which helps it set and prevents breaking when unmolding. Carefully lift the loaf from the pan and transfer it directly onto the rack to cool completely before slicing. This cooling step ensures the bread slices neatly and maintains its tender texture.
Notes
- Use fresh, firm apples like Fuji, Gala, or Honeycrisp for maximum flavor and moisture.
- Let the grated apples sit with sugar and spices for 10–15 minutes to release natural juices.
- Gently fold in dry ingredients to avoid overmixing and ensure a light, tender loaf.
- Optional nuts such as pecans, walnuts, or almonds add texture, flavor, and healthy fats.
- Baking times may vary; check with a toothpick starting at 55 minutes to avoid overbaking.
- Loaf tastes better the next day, making it ideal for meal prep or make-ahead baking.
- Can experiment with add-ins like dried fruit, chocolate chips, or coconut for variety.
- Store in airtight container at room temperature for up to 4 days, or freeze for up to 1 month.
