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Cinnamon Apple Bread

Cinnamon Apple Bread
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This Cinnamon Apple Bread is everything you love about fall baking in one cozy loaf. Soft, buttery bread is layered with a rich brown sugar–cinnamon apple swirl, then finished with a lightly spiced glaze that melts into the golden crust. It’s simple to make, smells incredible while baking, and tastes just as good for breakfast as it does for dessert.

Ingredients

Scale

Bread Batter

  • 1½ cups all-purpose flour

  • 1½ teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup unsalted butter, softened (1 stick)

  • ½ cup granulated sugar

  • 2 teaspoons vanilla extract

  • 2 large eggs

  • ½ cup milk

Apple Cinnamon Swirl

  • ½ cup light brown sugar, packed

  • 1½ teaspoons ground cinnamon

  • 1 large apple, peeled, cored, and finely chopped

Topping

  • 2 tablespoons brown sugar

  • ¼ teaspoon ground cinnamon

Cinnamon Glaze

  • ¾ cup confectioners’ sugar

  • ¼ teaspoon ground cinnamon

  • 2 tablespoons water

Instructions

  • Prepare the Pan: Preheat oven to 350°F (175°C). Grease and flour an 8½ × 4½-inch loaf pan.

  • Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

  • Cream Butter & Sugar: Using a mixer, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy (3–4 minutes).

  • Add Eggs: Beat in eggs one at a time, mixing well after each addition.

  • Combine Batter: With the mixer on low speed, add half of the flour mixture, then half the milk. Repeat with remaining flour and milk until just combined.

  • Make Apple Mixture: In a bowl, mix brown sugar, cinnamon, and chopped apples.

  • Prepare Topping: In a small bowl, combine brown sugar and cinnamon.

  • Layer the Batter: Pour half of the batter into the pan. Add half of the apple mixture and gently swirl with a knife.

  • Repeat Layers: Add remaining batter, then the rest of the apple mixture. Swirl lightly again and sprinkle the cinnamon sugar topping over the top.

  • Bake: Bake for 45–55 minutes, until a toothpick inserted comes out clean with a few moist crumbs.

  • Cool & Glaze: Cool in the pan for 15–20 minutes. Whisk glaze ingredients, remove bread from pan, drizzle glaze over the loaf, and cool completely before slicing.

Notes

  • Apple choice: Use firm apples like Honeycrisp or Granny Smith to prevent mushiness.

  • Don’t over-swirl: A few gentle swirls create a beautiful cinnamon layer without blending everything together.

  • Check early: Ovens vary—start checking at 45 minutes.

  • Extra moisture: For an even softer loaf, replace 2 tablespoons of milk with sour cream or yogurt.

  • Storage: Store covered at room temperature for 2 days or refrigerate up to 5 days.

Find it online: https://chocotune.com/cinnamon-apple-bread/