Description
Soft and moist Apple Cinnamon Bread filled with tender diced apples and warm cinnamon, then finished with a sweet cinnamon-sugar swirl. This easy no-yeast quick bread makes six mini loaves that are perfect for breakfast, dessert, freezing, or gifting.
Ingredients
Scale
- 2 cups white granulated sugar
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 cups milk
- 2/3 cup vegetable oil
- 1 cup apples, peeled and finely diced
- 1 tablespoon ground cinnamon
- 2/3 cup white granulated sugar, for the cinnamon swirl
- 1 teaspoon ground cinnamon, for the cinnamon swirl
Instructions
- Preheat the oven to 350°F and grease six mini loaf pans.
- Whisk 2 cups granulated sugar, the flour, baking powder, and salt together in a medium mixing bowl.
- Beat the eggs, milk, and vegetable oil in a stand mixer bowl or large mixing bowl until just combined.
- Gradually add the dry mixture to the wet mixture and mix only until the flour is moistened.
- Fold the diced apples and 1 tablespoon ground cinnamon into the batter.
- Divide the batter evenly among the prepared loaf pans, filling each pan no more than two-thirds full.
- Stir the remaining 2/3 cup granulated sugar and 1 teaspoon ground cinnamon together in a small bowl.
- Spoon the cinnamon-sugar mixture over each loaf and gently swirl it into the batter with a thin knife.
- Bake for about 40 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with a few moist crumbs.
- Cool the loaves in the pans on a wire rack for 10 minutes, then remove them from the pans and cool completely.
Notes
- Do not fill the loaf pans more than two-thirds full because the bread needs room to rise.
- Measure the flour by spooning it into the measuring cup and leveling the top to avoid dense bread.
- Use firm baking apples such as Granny Smith, Honeycrisp, Braeburn, Fuji, or Pink Lady.
- Do not overmix the batter after adding the flour because overmixing can create a tough crumb.
- Whole milk, reduced-fat milk, or unsweetened almond milk may be used.
- Canola oil or cooled melted butter may replace the vegetable oil.
- For two standard 1-pound loaves, bake for 50 to 60 minutes or until they pass the toothpick test.
- For mini muffins, fill greased wells two-thirds full and bake for 12 to 17 minutes.
- Store covered at room temperature for 2 to 3 days or refrigerate in an airtight container for up to 6 days.
- Freeze tightly wrapped loaves or slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 318
- Sugar: 28
- Sodium: 238
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 1
- Protein: 4
- Cholesterol: 18