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Warm cinnamon apple delight bread fills my kitchen with the scent of fall even when it is still summer outside. This recipe became a comfort bake for me when I was homesick at college. One slice tastes like a cozy afternoon spent with the people you wish you could hug right now.
The first time I made this loaf, my roommate and I finished half of it while still warm straight from the oven. Now, baking this bread is my top way to welcome autumn or cure the blues.
Ingredients
- All purpose flour: Gives structure and fluffy texture. For best quality use unbleached flour for even better crumb
- Baking powder and baking soda: Provide the essential lift. Check your leaveners are not expired for a perfect rise
- Ground cinnamon: Creates that signature warm flavor. Freshly ground cinnamon is most aromatic if you have it
- Salt: Brings out all the other flavors. Fine grain disperses best in batter
- Unsalted butter: Keeps the crumb rich and tender. Let it soften at room temperature for creamy mixing
- Granulated sugar: Sweetens and caramelizes the top
- Large eggs: Bind the loaf and help it rise with a golden crust
- Vanilla extract: Deepens the flavor. Use pure vanilla for maximum warmth
- Buttermilk: Makes the bread extra moist and tangy. If needed you can make homemade buttermilk with milk and vinegar
- Fresh apples: Give bursts of moistness and a soft bite. Choose something firm like Granny Smith or Honeycrisp for the best results
- Brown sugar and more cinnamon: For the swirled topping create syrupy pockets and a spiced top crust
- Chopped walnuts: Add crunch and richness. Fresh walnuts should have a sweet smell rather than anything bitter
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit which allows for an even rise and cook. Grease a nine by five inch loaf pan well to prevent sticking.
- Mix the Dry Ingredients:
- In a large mixing bowl thoroughly whisk together the flour baking powder baking soda cinnamon and salt. Even mixing helps ensure no lumps and an even bake.
- Cream Butter and Sugar:
- Use a stand or hand mixer to cream the softened butter and granulated sugar for about three to five minutes. The mixture should turn pale and fluffy which traps air for a lighter loaf.
- Add Eggs and Vanilla:
- Add one egg at a time and beat well after each addition to fully incorporate and avoid streaks. Stir in vanilla extract for a rich undertone.
- Combine Mixtures With Buttermilk:
- Add the dry mixture in thirds to the wet mixture alternating with buttermilk. Start and end with flour mixture. Stir until just combined to avoid overmixing for the most tender crumb.
- Fold in Apples and Walnuts:
- Use a spatula to gently fold diced apples and walnuts if using into the batter. Mixing gently keeps the fruit and nuts from sinking and the texture from toughening.
- Prepare the Cinnamon Sugar Topping:
- Mix brown sugar and extra cinnamon together in a small bowl to create a flavorful swirl and crust.
- Layer Batter and Cinnamon Sugar:
- Pour half of your batter into the loaf pan. Sprinkle half of the cinnamon sugar mix. Add remaining batter and finish with the rest of the cinnamon sugar mix.
- Bake the Bread:
- Place in the oven and bake for sixty to seventy minutes. Test for doneness by inserting a toothpick into the center. Bread is done when it comes out clean or with just a few crumbs.
- Cool the Bread:
- Let your bread cool in the pan for about ten to fifteen minutes to set the crumb before removing to a wire rack. Let it cool fully for easier slicing though it is hard to resist a warm piece.
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My favorite detail is how the swirl of brown sugar and cinnamon creates syrupy pockets in each slice. My mom always insisted we keep every apple peel for making jelly and cakes so this bread reminds me of our apple baking sessions together.
Storage Tips
After fully cooling wrap the bread tightly in plastic wrap and foil. It keeps for up to four days at room temperature or about a week in the refrigerator. For longer storage freeze individual slices wrapped tightly which makes for instant homemade breakfast when toasted.
Ingredient Substitutions
Plain yogurt thinned with a splash of milk stands in well for buttermilk. If you have no walnuts try pecans or leave them out for a nut free version. Use coconut oil or good quality margarine in place of butter if needed.
Serving Suggestions
Serve thick slices toasted with a smear of salted butter or apple butter for extra coziness. This bread pairs beautifully with spiced tea or mulled cider especially when friends are over. Add a scoop of vanilla ice cream and a drizzle of caramel sauce for a dessert twist.
A Little History
Apple cinnamon breads like this one have roots in American homestyle baking where orchard fruit and warming spices could stretch a little batter into a crowd pleasing treat. The swirl and crumb make this version feel both simple and special as if it belongs on a farmhouse table in autumn.
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This bread always makes the house smell incredible and even better the flavor continues to deepen after a day or two so it is always worth baking ahead for special mornings or easy gifting.
Frequently Asked Questions
- → Which apples work best for this bread?
Firm, tart apples like Granny Smith or Honeycrisp retain their texture and balance the sweetness.
- → Can I omit the walnuts?
Yes, walnuts are optional. The bread will be equally delicious and moist without them.
- → How do I know when the loaf is done baking?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the bread is ready.
- → Can I substitute buttermilk?
If you don't have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for a few minutes.
- → How should I store the bread?
Wrap cooled bread tightly and store at room temperature for up to 3 days, or refrigerate for longer freshness.
- → Is it possible to freeze the loaf?
Absolutely. Slice and wrap individual pieces, or freeze the whole loaf for up to 2 months. Thaw before enjoying.