Tis’ the season for baking with apples!

Fall is definitely in the air as temperatures are starting to drop up in Bedford and we’re just starting to see hints of leaves changing colors. Farmers markets are filled with all varieties of apples yet my favorite still remains a classic honey crisp. With the kids back in school I’ve been in the mood for fall baking and just tired a new recipe for this Apple Cinnamon Swirl Bread. It’s a quick bread, only requires 1-2 apples and can be mixed in just a couple bowls. The applesauce can be replaced with sour cream or yogurt which I think would be equally as delicious. It’s not too sweet and would be delicious served spread with peanut butter or cream cheese for a snack or breakfast treat.

Apple Cinnamon Swirl Bread

  • Servings: 1 loaf
  • Print

Credit: Sally’s Baking Addiction

Ingredients

    For Apple Mixture
  • 1 to 2 tart or sweet apples peeled, cored and cut into 1/2 inch pieces
  • 1/3 cup brown sugar
  • 1 1/2 tsp ground cinnamon
  • For Batter
  • 1 3/4 cup flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/3 cup unsweetened applesauce (sour cream or yogurt would also work)
  • 1 tsp vanilla extract
  • 1/2 cup whole milk

Directions

  1. Preheat oven to 350 degrees, grease a 9×5 inch loaf pan.
  2. For the apple mixture: combine apples, brown sugar and cinnamon together in a medium bowl and set aside.
  3. For the batter: Whisk flour, cinnamon, nutmeg, baking powder, baking soda and salt together in a large bowl. Using a stand mixer, beat butter and sugar until creamy, about 2 mins. Add the eggs and beat on medium speed till combined. Scrape down sides and slowly beat in applesauce and vanilla extract (mixture will look a little lumpy).
  4. Pour the dry ingredients into the wet ingredients, turn the mixer on low careful not to over mix.
  5. Pour half the batter into loaf pan making sure the bottom of pan is coated. Spoon apple mixture over batter evenly making sure to include any leftover juices. Pour and spread the rest of the batter onto of the apples. Using a knife, swirl the batter down the center of the loaf pan.
  6. Bake for approx 60 mins, covering the bread loosely with aluminum foil halfway through baking to avoid the top and side from getting too brown. Begin checking bread after 60 min, the bread may take slightly longer, wait until toothpick inserted into he center of loaf comes out clean.
  7. Cool and slice, serve with peanut butter or cream cheese if desired.

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