Description

This Apple Cinnamon Bread is a moist and flavorful quick bread perfect for breakfast or an afternoon snack. Bursting with warm spices, tender apples, and a hint of vanilla, this comforting loaf blends the sweetness of brown and granulated sugars with the crunch of walnuts for a delightful texture contrast. Easy to prepare and baked to perfection, it’s an irresistible treat that fills your home with cozy aromas.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients

1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
2 large eggs
1/4 cup milk
2 teaspoons vanilla extract

Additional Ingredients

2 cups peeled and chopped apples (about 2 medium apples)
1/2 cup chopped walnuts (optional)

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and set aside to ensure the bread doesn’t stick.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined. This ensures an even distribution of spices and leavening.
Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. This step incorporates air for a tender crumb.
Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the milk and vanilla extract to add moisture and flavor.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
Add Apples and Walnuts: Fold in the chopped apples and, if using, the chopped walnuts to add texture and bursts of flavor.
Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula for uniform baking.
Bake the Bread: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
Cool the Bread: Let the bread cool in the pan for 10 minutes to set, then remove and transfer it to a wire rack to cool completely before slicing and serving.

Notes

For a nut-free version, simply omit the walnuts.
Chilling the batter for 30 minutes before baking can enhance flavors but is optional.
Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Use tart apples like Granny Smith for a more balanced sweetness and tartness.
To ensure even baking, check the bread at 50 minutes and cover loosely with foil if the top is browning too quickly.