Cinnamon Apple Bread
This bread is delicious! My cinnamon apple bread uses fresh apples and lots of cinnamon sugar to give it tons of flavor. It’s prefect for breakfast or with a cup of coffee, this recipe for apple cinnamon quick bread with whole wheat flour is easy and uses basic ingredients we all have in the house. The fresh apple in this recipe is cooked on the stove top to help develop the flavors, kind of like I do in my fruit compote bread recipe. That extra cooking helps soften the fruit and give a nice richness to the bread.
Cinnamon Apple Bread with a Swirl
The cinnamon swirl concentrates the flavor of the cinnamon and really makes this bread special. We love it toasted in the morning with a big slather of cream cheese. The cinnamon apple combination is classic and this bread delivers great flavor and nice texture. If you have never made swirl bread before it’s very easy just put the first half of batter in the pan then cover with half the cinnamon sugar then top with the rest of the batter. Sprinkle the remaining cinnamon sugar on the top of the loaf then use a table knife to make the cinnamon swirl in the bread by mixing with deliberate strokes.
Can you freeze Cinnamon Apple Bread?
Sure! I like to freeze cinnamon apple bread already sliced so that I can pop individual slices into the toaster oven when I want a treat. Because of the fresh apples in the bread it will not last long sitting on the counter so freezing apple cinnamon quick bread is key if you make a double batch. In my opinion frozen bread tastes best when reheated by toasting not microwaving.
Substitute for Whole Wheat Flour
If you don’t have whole wheat flour you can use all-purpose flour for this apple cinnamon quick bread, I like the whole wheat because it gives nice body and richness to the bread. I don’t recommend doing all whole wheat flour; I just think it makes the bread a little bit too healthy tasting. I make the substitution of adding fifty percent whole wheat to most recipes I make, from pizza dough to cookies.
Cinnamon Apple Bread
- 3 tbs butter
- 1-2 small apples small dice
- ½ cup quick cooking oats
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1.25 cups white sugar
- 2 tsp salt
- 1 tsp baking soda
- ½ cup milk
- ½ cup sour cream
- 1 egg
- 1 tsp vanilla
- 2.5 tbs of cinnamon
- .25 cup vegetable oil (can sub in apple sauce)
Melt the butter over medium heat, add diced apples and a sprinkle of nutmeg. Cook for about 5 minutes stirring occasionally until apples are a little bit soft. Turn off heat, mix in the oatmeal and set aside.
Pre heat oven to 350 degrees. Mix the two kinds of flour, 1 cup of sugar, baking soda, and salt together. In a large bowl mix the milk sour cream, egg, vanilla and oil together, mix well.
Add the dry ingredients to the wet mixing with a hand mixer or in a stand mixer. When completely incorporated fold the apple and oat mixture in by hand.
Mix the cinnamon with the remaining ½ cup of sugar.
Pour half the batter into a greased loaf pan then top with half the cinnamon sugar. Carefully pour the remaining batter over top and sprinkle on the rest of the cinnamon sugar. Using a knife swirl the cinnamon layers into the loaf.
Bake the loaf for about 45 minutes or until a tester comes out clean.
If the top is browning too fast cover the loaf with foil to protect it.