This cinnamon apple bread is easy to make, loaded with cinnamon, and chock full of fresh apples that have been tossed in brown sugar! Top it off with a sweet glaze for a real treat, or just enjoy it plain! It is perfect for breakfast or as a snack with a cup of tea or coffee!
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Instructions
Prepare the Cinnamon Apple Bread Batter
Preheat your oven to 350°F (175°C) and grease and flour your loaf pans.
In a small mixing bowl, stir together the 1 large apple, ½ cup light brown sugar, and 1 teaspoon ground cinnamon. Set aside.
In a large mixing bowl, whisk together 2 large eggs, 2 cups milk, and ⅔ cup butter until well combined. Then, mix in 2 cups sugar, 2 tablespoon baking powder, 1 teaspoon salt, 1 tablespoon ground cinnamon, and ½ teaspoon ground nutmeg until thoroughly incorporated.
Add 4 cups all-purpose flour and mix only until just combined. Don't over-mix the batter.
Layer With Cinnamon Apples & Bake
Pour half of the batter mixture into the prepared loaf pans. Then, top it with the apple mixture, followed by the second half of the batter. Use a knife to swirl the batter down the center of the loaf pan.
Bake in the preheated oven at 350°F (175°C) for 50 minutes, or until a toothpick inserted into the center comes out mostly clean.
Remove the bread from the oven and let it cool in the loaf pan for 10 minutes before turning it out onto a cooling rack. Let the bread cool completely before adding the glaze (if using).
Prepare the Vanilla Glaze & Drizzle
In a large mixing bowl, whisk together the glaze ingredients (6 tablespoon butter, 3 cups confectioners sugar, 2 teaspoon vanilla extract, and 3 tablespoon heavy cream) until smooth.
Once the apple cinnamon bread is completely cool, pour the glaze over top. Let the glaze set for a few minutes and then slice and serve.
Notes
Heat the milk in the microwave for 30 seconds to take the chill off. Eggs can be warmed by placing them in a cup of room-temperature water.
This recipe will yield 2 standard-sized loaves or 6 mini loaves. If using mini loaf pans, bake for 35-40 minutes.
Candied nuts, chopped walnuts, or chopped pecans would make a tasty addition!
Choose a firm apple variety that can hold up to the heat of the oven, such as Honeycrisp, Pink Lady, Jonagold, or Braeburn.
To store: Keep your bread stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
To freeze: Freeze your bread either as slices or as whole loaves (without the glaze). Wrap it tightly in plastic wrap and then aluminum foil and store in the freezer for up to 3 months.