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This simple apple cinnamon bread turns everyday kitchen staples into six tasty mini loaves that scream fall flavor. Every mouthful brings you warm swirls of cinnamon and juicy apple chunks in a soft, moist quick bread that works great for your morning meal or after-dinner treat.
I stumbled on this gem during apple season a few years back when I needed to use up our huge apple haul. Now it's my favorite fall baking project when company drops by - everyone always wants me to share how I make it.
What You'll Need
- 2 cups white granulated sugar: gives just the right sweetness and helps make that soft texture
- 4 cups all purpose flour: forms the base of our bread - try unbleached for better taste
- 2 tablespoons baking powder: looks like too much but it's just right for lifting these small loaves
- 1 teaspoon salt: cuts the sweetness and makes all other flavors pop
- 2 large eggs: add body and richness - they'll mix better at room temp
- 2 cups milk: brings moisture and softness - any kind will do
- ⅔ cup vegetable oil: keeps everything moist without making it heavy
- 1 cup peeled diced apples: crisp types like Granny Smith or Honeycrisp work best
- 1 tablespoon ground cinnamon: that cozy spice that makes apples taste even better
- Cinnamon sugar swirl mixture: ⅔ cup sugar and 1 teaspoon cinnamon for those pretty swirls
How To Make It
- Get Everything Ready:
- Heat your oven to 350°F and coat your loaf pans with butter or spray, don't forget the corners. If you're using metal pans, you might want to put in some parchment paper too. Get all your stuff measured out before you start.
- Handle The Dry Stuff:
- In a bowl, stir together your sugar, flour, baking powder and salt until they're all mixed up. Getting this part right means your bread will rise evenly and taste good all the way through.
- Deal With The Wet Stuff:
- In another big bowl, mix eggs, milk and oil just until they come together, about half a minute. Don't go crazy mixing or you'll get weird air bubbles that mess up your bread.
- Make Your Batter:
- Slowly add your dry stuff to your wet stuff, mixing on low just until it's wet. It'll be kind of thick and bumpy, and that's good. Carefully fold in your apple chunks and cinnamon with a spatula so you don't smash the fruit.
- Pour Into Pans:
- Put your batter in the pans, but only fill them two-thirds full. This seems stingy but trust me, they need room to grow when baking.
- Make It Pretty:
- Mix up your cinnamon and sugar in a little bowl, then sprinkle it over each loaf. Take a knife and gently swirl it around to make those nice ribbons without mixing too much.
- Bake It Up:
- Cook for about 40 minutes for mini loaves, or until you can stick a toothpick in and pull it out clean. They should look golden on top with some cracks. Let them sit in the pans for 10 minutes before you take them out.
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That cinnamon swirl really takes this bread from just okay to amazing. My little girl once called it treasure bread because finding those sweet cinnamon streaks throughout feels like spotting little surprises in every bite. Sometimes I'll make double the swirl mix when I want extra fancy loaves.
Picking Your Apples
The apple you pick really changes how your bread turns out. Granny Smiths bring a nice tang and stay firm while baking. Honeycrisps give you sweetness and structure, keeping their shape nicely. Stay away from soft ones like McIntosh that just melt away. For more complex flavor, try using two different kinds in one loaf. Cut your apples into tiny cubes about ¼ inch so they cook all the way through your bread.
Making It Early And Keeping It Fresh
This apple bread actually tastes better the next day when all the flavors have had time to mix together. You can keep loaves on your counter in sealed containers or wrapped tight in plastic for 2 3 days. If you want them to last longer, pop them in the fridge for up to a week, though they'll get a bit denser. For freezing, wrap each loaf in plastic, then foil before putting in freezer bags. Let them thaw in the fridge overnight or on the counter for a few hours. Warm slices briefly in a toaster oven to perk them up.
Ways To Enjoy It
Turn this simple bread into a fancy dessert by warming slices and adding vanilla ice cream with caramel drizzled on top. For breakfast, toast a piece and spread some cream cheese or apple butter on it. Day-old bread makes killer french toast when soaked in cinnamon egg mix. During tea time, cut it into little squares and pair with hot apple cider. You can even cube it up and use it as the base for an amazing bread pudding with some custard poured over.
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Frequently Asked Questions
- → Why is this loaf quick to whip up?
This batter skips yeast entirely, so there’s zero waiting around for it to rise.
- → Are different apple types okay to use?
Absolutely! Sweet or tangy apples work just fine—grab whatever you’ve got at home.
- → How should I store leftover slices?
Keep it in an airtight container on the counter for 2-3 days, refrigerate up to 5-6 days, or freeze for a couple of months.
- → Can I swap milk for a dairy-free option?
Sure! Almond milk or any similar substitute does the trick if you're looking for a dairy-free twist.
- → How can I tell when it's ready?
Put a toothpick into the center—if it slides out clean, you’re good to go!
- → Can I bake these as muffins instead?
You bet! Grease a muffin tin, fill each mold two-thirds full, and bake for about 12-17 minutes.