Cinnamon Apple Bread
Looking for a super moist, delicious apple cinnamon bread recipe? This Cinnamon apple bread is simple to make and amazing with a cup of coffee or as a quick breakfast treat.
Equipment
- Loaf Pan This 9" non-stick loaf pan is ideal for any quick bread recipe!
- Parchment Paper Sheets Fantastic for lifting bread out of a pan, these pre-cut sheets are fit perfectly inside a loaf pan!
- Mixing Bowls These stainless steel mixing bowls are ideal for baking!
Ingredients
- 2 cups apples peeled and diced (about 2 medium apples)
- 3/4 cup granulated sugar or Whole Earth granular monk fruit sweetener
- 1/2 cup vegetable oil or unflavored coconut oil
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Cinnamon Crumble Topping:
- 1/3 cup all-purpose flour
- 3 Tablespoon light brown sugar or Swerve brown sugar substitute
- 1 teaspoon cinnamon
- 3 Tablespoons butter melted
Instructions
- Preheat oven to 350 degrees. Line a 9x5" loaf pan with parchment paper (see photos). Set aside.
- Peel and chop apples. Set apples aside.
- In a mixing bowl, whisk together the wet ingredients; sugar (or sweetener), oil, eggs and vanilla. In a separate bowl, whisk together the dry ingredients; flour, cinnamon, baking powder, baking soda, salt and nutmeg. Gradually add the dry ingredients to the wet ingredients. Whisk together to combine. Batter will be very thick. Using a rubber scraper fold in the apples to the batter. Pour the batter into the prepared pan. Set aside.
- In a separate bowl, make the crumble topping. Using a fork, mix together the flour, brown sugar, and cinnamon. Pour in the melted butter and mix together until crumbly and gravel-like. Sprinkle over the top of the batter in the pan.
- Bake the bread at 350 degrees for 55-60 minutes. To test for doneness insert a toothpick into the center of the loaf. If it comes out clean and crumb-free the bread is done.
- Remove from oven. Let cool 10-15 minutes before removing from pan. Slice and enjoy.
Notes
Storage: store any leftovers in an airtight container. Will keep at room temperature for 2-3 days. Refrigerated, will keep for 5-7 days. Frozen, bread will keep for up to 3 months. (See post for freezing tips and options.)
Nutrition
Serving: 1gCalories: 279kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 9gCholesterol: 39mgSodium: 259mgFiber: 2gSugar: 19g
Tried this recipe?Let us know how it was!