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A fresh slice of homemade apple bread packed with apples.

East Apple Cinnamon Bread

Nataliia
This easy apple cinnamon bread fits all your favorite fall flavors into one simple slice. Perfect for breakfast or an afternoon tea treat.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8
Calories 368 kcal

Equipment

  • 9x5 inch loaf pan
  • parchment paper
  • mixing bowl
  • kitchen scale (optional)

Ingredients
  

  • 2 medium apples, peeled and cored
  • 1 tablespoon granulated sugar for the apples
  • 1½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 3 medium eggs
  • ¾ cup (150 grams) granulated sugar
  • ⅔ cup whole milk low fat milk works too
  • ⅓ cup olive oil or vegetable oil

Glaze (optional)

  • 3 tablespoons melted and cooled butter
  • 1 tablespoon granulated sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon (optional) lemon zest

Instructions
 

  • Dice peeled apples into small ¼-1/2 inch cubes. Discard the cores.
    Note: If you want to fold apples into the batter, grate them on a box grater. Add diced apples to the bowl and sprinkle them with sugar, cinnamon, nutmeg and cardamom.
  • Place the baking rack to the lower third position. Preheat oven to 350℉. Line the 9.5-inch loaf pan with parchment paper.
  • Dice peeled apples into small ¼-1/2 inch cubes. If you want to fold apples into the batter, grate them on a box grater. Add diced apples to the bowl and sprinkle them with sugar, cinnamon, nutmeg and cardamom.
  • In a large mixing bowl, whisk eggs and sugar. Add milk, oil and vanilla extract. Whisk again until well combined.
  • Add flour, baking powder and salt to the wet mixture. Sir until just combined. Do not overmix the batter. A few small lumps are totally fine. The final batter should be pourable, not thick.
  • Pour the batter into your prepared loaf pan, using a spoon or spatula to scrape down the bowl. Evenly spoon diced apples over the top of the batter in a neat layer. Do not press the apples down.
  • Bake at 350℉ for 60-75 minutes, or until the top is golden and toothpick comes out clean. You can also use the kitchen thermometer to check if done. It should reach about 200-205℉.
    Note: Ovens and pans materials (metal vs.glass), so start checking your loaf at 60 minute mark.
  • Glaze. When cake is almost done baking, melt the butter in a microwave. Stir in lemon juice, lemon zest and sugar. Once the cake comes out of the oven, brush the glaze evenly over the warm top. Return the loaf to the oven for 4 to 5minutes to allow the glaze to set and lightly caramelize.
  • Transfer the loaf to a wire rack and let it cool down in the pan for 15 minutes. Remove the loaf from the pan and let it rest on a wire rack until just warm, about 30 minutes.  Slice and enjoy. Store the leftovers at room temperature for up to 1 day or in the fridge for up to 5 days.

Notes

Apples choice: If you can, use firmer apples, such as Granny Smith, Honeycrisp, Fuji. But it is also OK to use any apples you have at home. 
Tent with foil: if the top of the bread browns too fast, loosely cover it with foil.  
Olive oil substitute: You can use any neutral oil or melted unsalted butter at 1:1 ratio. 
Freezing: You can freeze apple bread for up to 3 months. 

Nutrition

Serving: 1sliceCalories: 368kcalCarbohydrates: 51.3gProtein: 6.2gFat: 15.9gSaturated Fat: 3.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 83.3mgSodium: 135mgPotassium: 135mgFiber: 2.1gSugar: 26.1g
Keyword apple bread, apple cinnamon bread
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