Apple Cinnamon Bread
Total Time
2 hours
Prep Time
30 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(8)
Ingredients
1 loaf
- 2 cups peeled and finely diced Honeycrisp apples, divided
- 3/4 cup (185g) milk
- 1 tbsp apple cider vinegar
- 2 cups (265g) all-purpose flour or gluten free baking flour
- 2 tsp ground cinnamon, divided
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (113g) + 1 tbsp unsalted butter, room temp (use a high butterfat butter or “European style” butter for the best flavor and texture)
- 1/2 cup (105g) + 1 tbsp light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/4 cup (62g) unsweetened applesauce
- 1 large egg
- 1 tsp vanilla extract
- Demerara or raw sugar, for topping (optional)
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Preparation
Chef’s notes
When dicing the apples, chop them into tiny bite-size pieces. These smaller chunks ensure there’s a bit of fresh apple in every bite.
Measure the flour if you can. If a scale isn’t available, gently spoon the flour into a measuring cup and level it off for a light and fluffy cup of flour.
Use a really good quality rich butter. It is typically called European Style or Irish butter.
When stirring in the dry ingredients, only mix just until it’s combined.
Use a light-colored aluminum loaf pan for the best results. Avoid glass or ceramic.
The chilled apples can sometimes solidify the butter once everything is mixed together. If this happens to you, pop the buttered cinnamon apples in the microwave again for about 30 seconds to help loosen up that butter.