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Apple Cinnamon Bread
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4.80 from 25 votes

Apple Cinnamon Bread

Devour this delectable, gooey Apple Cinnamon Bread like nobody's business!  Understand, this is what you crave when apples, cinnamon and Fall all come together and baking season begins.  In essence, quick breads are the definition of cozy and this one is easy to whip up!  Drizzle with a vanilla butter glaze, serve at room temperature or warm it up in the microwave!  YUM!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: apple, buttermilk, cinnamon, cinnamon bread, glaze, quick bread, vanilla
Servings: 8 Servings
Calories:
Author: Kim Lange

Ingredients

Quick Bread

  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk or 1 cup milk + 1 tablespoon vinegar or lemon juice. let sit for 5 minutes before using
  • 1 egg
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 2 medium to large apples (2 1/2 cups) chop into small 1/4 inches I used Granny Smith

Brown Sugar Cinnamon Swirl

  • 2 ½ teaspoons ground cinnamon
  • 2 tablespoons brown sugar
  • ¼ cup granulated sugar

Vanilla Butter Glaze

  • 1 ⅛ cups confectioner's sugar
  • 1 ½ tablespoons butter, melted
  • 1-2 tablespoons milk or water
  • 1 teaspoon vanilla extract

Instructions

Brown Sugar Cinnamon Swirl

  • In a small bowl, combine 2 1/2 teaspoons cinnamon, 2 tablespoons of brown sugar and 1/4 cup granulated sugar and set aside.

Quick Bread

  • In a large bowl, combine the flour, 1 cup sugar, baking soda, and salt together, set aside.
  • In a medium bowl, combine the buttermilk, egg, vanilla and oil, then add in the dry ingredients just until moistened. Do not overmix.

Assembly

  • Spray with non-stick a 9X5 loaf pan and pour in half of the batter.
  • Sprinkle with 2/3rds of the cinnamon sugar mix on top of the batter and 2/3rds of the chopped apples and then top with remaining batter.
  • Sprinkle top of bread loaf with remaining cinnamon sugar and chopped apples and cut through batter with a knife to swirl the cinnamon around into the batter.
  • Bake at 350 for 50-60 minutes until done in middle using a tester or feel the top with your finger tip to make sure it's firm and baked through.
  • Let cool on a baker's rack for 20 minutes or more before slicing. Yum! Great warm or room temperature!

Vanilla Butter Glaze

  • To make glaze, add melted butter, confectioner's sugar, milk/water and vanilla together and whisk together get the consistency you want.  Add extra powdered sugar or milk accordingly and drizzle glaze on top of your loaf.  Let stand 3 minutes or until thickened. Drizzle on cake. Let set.

Notes

  • Quick breads are best if they are tightly wrapped and stored in the refrigerator overnight. After the bread has completely cooled, wrap it tightly in plastic or foil. As the bread chills, both the flavor and the moisture permeate the bread. The bread can be stored in the refrigerator for five to seven days.
  • Quick breads can also be frozen. Place the wrapped breads in freezer-grade plastic bags and freeze them for up to three months. When ready to use, thaw the loaves in the refrigerator while still wrapped.