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Warm Cinnamon-Spiced Apple Bread

Warm Cinnamon-Spiced Apple Bread for Cozy Afternoons

This warm cinnamon-spiced apple bread features tender chunks of Granny Smith apples in a subtly spiced batter, ideal for cozy afternoons.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour can be substituted with whole wheat flour
  • 1 teaspoon baking soda ensure it's fresh
  • 1/2 teaspoon salt use fine sea salt
  • 2 teaspoons ground cinnamon tweak to suit your preference
  • 1/4 teaspoon ground nutmeg freshly grated is best
  • 1/4 teaspoon ground cloves use sparingly
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar consider using brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract opt for pure extract
  • 1/2 cup sour cream Greek yogurt or buttermilk can be used
  • 1.5 cups chopped apples (preferably Granny Smith) can use Honeycrisp
  • 1/2 cup chopped walnuts/pecans optional, omit for nut-free
For the Topping
  • 1 tablespoon turbinado sugar creates a crunchy crust

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • handheld mixer
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray, then dust with flour.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 2 teaspoons of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves.
  3. In a large bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3 minutes.
  4. Add 2 eggs to the creamed mixture, one at a time, mixing well after each addition, then stir in 1 teaspoon of vanilla extract.
  5. Gradually mix in the dry ingredients with alternating spoonfuls of 1/2 cup of sour cream, starting and finishing with the dry mix.
  6. Gently fold in 1.5 cups of chopped Granny Smith apples and, if desired, 1/2 cup of chopped walnuts or pecans.
  7. Pour the batter into the prepared loaf pan, smoothing the top, and sprinkle 1 tablespoon of turbinado sugar over the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Use room temperature eggs for better emulsion. Avoid overmixing to prevent a dense loaf.

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