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Healthy Apple Cinnamon Bread

Helen T. Patterson
A soft, moist Apple Cinnamon Bread loaded with tender apples, a hint of cinnamon, and a lightly sweet topping. Simple to make, this loaf is perfect for breakfast, snack time, or gifting.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 45 minutes
Total Time 1 hour 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 (slices)

Equipment

  • 1 × 9×5-inch loaf pan
  • Parchment paper to line the pan
  • 1 Medium Mixing Bowl
  • 1 large mixing bowl
  • Hand or stand mixer with paddle attachment (optional)
  • Measuring Cups and Spoons
  • Microwave-safe bowl
  • Wooden Spoon or Spatula

Ingredients
  

Apple Cinnamon Bread

  • 2 cups peeled finely diced Honeycrisp apples, divided
  • 3/4 cup milk
  • 1 tbsp apple cider vinegar
  • 2 cups all-purpose flour or gluten-free flour
  • 2 tsp ground cinnamon divided
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup + 1 tbsp unsalted butter room temperature
  • 1/2 cup + 1 tbsp light brown sugar packed
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened applesauce
  • 1 large egg
  • 1 tsp vanilla extract
  • Demerara or raw sugar for topping (optional)

Instructions
 

  • Preheat and Prepare the Pan: Begin by preheating your oven to 350°F (175°C).
    This ensures the oven reaches the ideal temperature for even baking. Grease the inside of a 9×5-inch loaf pan with butter or nonstick spray.
    To make removal effortless, line the pan with a sheet of parchment paper, allowing it to extend over the long sides for easy lifting after baking.
  • Prepare the Cinnamon Apple Topping: Take 1 cup of the diced apples and place them in a medium microwave-safe bowl.
    Add 1 tablespoon of butter to the apples and microwave for 30–60 seconds, just until the butter melts and coats the apples.
    Stir in 1 tablespoon of light brown sugar and 1 teaspoon of cinnamon until the apples are evenly coated.
    Set this mixture aside. These will form a sweet, fragrant topping that will caramelize slightly while baking.
  • Combine Milk and Vinegar: Measure 3/4 cup of milk into a small measuring cup or bowl.
    Stir in 1 tablespoon of apple cider vinegar and let it sit for 5 minutes. This mixture will curdle slightly, creating a buttermilk-like consistency.
    This acidic component helps tenderize the bread and adds a subtle tangy flavor that balances the sweetness of the apples.
  • Mix Dry Ingredients: In a separate medium bowl, whisk together 2 cups of all-purpose flour (or gluten-free flour), 1 teaspoon of cinnamon, 1 teaspoon of baking soda, and 1/2 teaspoon of kosher salt.
    Ensure the baking soda is evenly distributed to avoid any bitter pockets in the bread, and that the cinnamon is fully incorporated to maintain a consistent warm flavor throughout. Set this bowl aside.
  • Cream Butter and Sugars: In a large mixing bowl, combine 1/2 cup + 1 tablespoon of unsalted butter, 1/2 cup + 1 tablespoon of light brown sugar, and 1/2 cup of granulated sugar.
    Using a hand mixer or stand mixer with a paddle attachment, beat the ingredients together until the mixture becomes light, fluffy, and creamy.
    This usually takes about 2–3 minutes. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
    This step helps create a tender, moist crumb.
  • Incorporate Wet Ingredients: Add 1/4 cup of unsweetened applesauce, 1 large egg, and 1 teaspoon of vanilla extract to the creamed butter and sugar.
    Mix on medium speed until smooth and fully combined. The applesauce adds natural moisture, reduces the need for extra fat, and enhances the apple flavor.
    The egg binds the ingredients together and gives structure to the loaf.
  • Add Half of Dry Ingredients: Gradually pour in half of the dry flour mixture into the wet mixture.
    Mix on low speed until just combined. Avoid overmixing, as this can develop gluten and result in a dense loaf.
    The mixture should be thick but slightly lumpy, with streaks of flour still visible at this stage.
  • Incorporate the Milk Mixture: Pour in the milk and vinegar mixture you prepared earlier.
    Gently fold it into the batter using a spatula or mix on low speed. The batter will loosen slightly and become creamy.
    This step ensures the bread stays tender and moist.
  • Add Remaining Dry Ingredients and Apples: Dump in the remaining half of the dry ingredients.
    Fold them in gently until almost combined. Before the flour is fully incorporated, fold in the remaining 1 cup of diced apples.
    Mix just enough to distribute the apples evenly without overmixing, so that the bread remains tender and the apples stay intact.
  • Transfer Batter to Pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
    Take the cinnamon apple topping and scatter it evenly over the surface of the batter.
    Loosely swirl the topping into the batter using a knife or spatula to create gentle pockets of cinnamon-sugar apple flavor throughout.
    For extra texture and a hint of crunch, sprinkle a few pinches of Demerara or raw sugar on top.
  • Bake the Bread: Place the loaf pan in the preheated oven and bake for 50–60 minutes.
    Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs.
    Avoid overbaking, as this can dry out the bread.
    During baking, the aroma of cinnamon and apples will fill your kitchen, signaling the bread is nearly ready.
  • Cool Before Slicing: Once baked, remove the pan from the oven and let the loaf cool in the pan for about 10–15 minutes.
    Carefully lift it out using the parchment paper and place it on a wire rack.
    Allow the bread to cool for an additional 30–45 minutes. Slicing too soon can cause the loaf to crumble.
    Once slightly cooled, cut into thick, generous slices to enjoy the full flavor and moist texture.
  • Serve and Enjoy: Serve the Apple Cinnamon Bread warm, optionally with a light spread of butter, cream cheese, or a drizzle of honey.
    It pairs beautifully with tea or coffee and makes a perfect snack, breakfast, or dessert.
    Leftovers can be wrapped tightly in plastic or foil and stored at room temperature for a few days, or frozen for later enjoyment.

Notes

  • Use fresh, crisp apples like Honeycrisp or Fuji for a naturally sweet and tender crumb.
  • Both unsweetened applesauce and butter contribute moisture; don’t skip either to keep the bread soft.
  • Lining your loaf pan with parchment ensures easy removal and clean slicing.
  • Don’t overmix the batter once the flour is added; overmixing can make the bread dense.
  • Loosely swirling the cinnamon apple topping gives pockets of caramelized apple flavor without sinking.
  • Check doneness with a toothpick in the center; a few moist crumbs are perfect, ensuring a soft loaf.
  • Optionally sprinkle raw or Demerara sugar on top for a subtle crunch and added sweetness.