Tuesday, January 25, 2011

Apple Cinnamon Bread


I need you to know I have a seriously love for all things apple cinnamon--candles, lotions, oatmeal, breads. This recipe fits perfectly into my idea of an amazing apple-cinnamon combination. I'm so glad I saw the recipe appear on both twopeasandtheirpod.com and browneyedbaker.com. I knew that meant it was a winner. 

I highly recommend you make this bread as soon as possible. The spices are spot on, the crunchiness of the topping is perfection, and the apples keep the inside wonderfully moist. Yumalicious! 


Recipe adapted from browneyedbaker.com

1½ cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground cloves
2 eggs
¼ cup canola oil
¼ cup applesauce
1 teaspoon vanilla extract
1 cup granulated sugar
2 cups apples, peeled and chopped into small pieces (about 1½ to 2 apples)

2 tablespoons brown sugar
1 tablespoon granulated sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees. Grease the sides and bottom of an 8×4-inch loaf pan or two 6-1/2x4 inch loaf pans.

In a medium bowl whisk together the flour, cinnamon, baking soda, salt, allspice and cloves. Set aside.

In the large bowl, beat the eggs on medium speed for about 30 seconds. Add in the oil, applesauce and vanilla and mix until smooth. Next, add the sugar and mix until well-combined.

With the mixer on low speed, gradually add in the flour mixture and mix until the flour is just barely combined. Gently fold in the apples with a rubber spatula. Pour the batter into the prepared loaf pan(s).

In a small bowl mix together the brown sugar, granulated sugar and cinnamon. Sprinkle evenly over the batter in the loaf pan. For the 9x5 inch loaf, bake for 50 to 55 minutes. If using two 6x4 inch pans, bake for 35-40 minutes. Bake until the loaf is golden and a thin knife inserted in the center comes out clean.

Cool the bread in the pan for 10 minutes, then run a dull knife around the sides of the loaf and turn it out on a cooling rack and place right-side up. Cool completely before slicing. Wrap leftover loaf in plastic wrap and store at room temperature.


  1. That crunchy sugary topping looks amazing! I love that there are big chunks of apple in it too. I can just imagine how incredible it smells!

  2. You bake more than I do, any changes you think would be necessary for muffins other than adjusting the baking time? I need a muffin recipe for my bible study ladies tomorrow and this looks like it would be spot on.

  3. The crunchy sugary topping is definitely a KEY to this delicious bread! Liz, I think this would make perfect muffins. I would try baking for 12-15 minutes as an alternative.

  4. Muffins were a hit. Baked for 15 minutes and they were perfect. :) Thanks for sharing!

  5. This sounds like a great contrast in texture, crunchy on the outside and moist on the inside, yum. I love how yours has so much apple in every bite. I have a linky party on my blog every week called "Sweets for a Saturday" and I'd like to invite you to stop by tomorrow and link this up.

  6. Had some time and a couple left over apples, so I tried this the other day Mel, and it was FABULOUS! Will share with the WCP blog!

  7. Funny! Did you see the apple cake that I just recently made? I guess it was a cinnamon appley week!