Description
This moist and flavorful Cinnamon Apple Bread features tender chunks of Granny Smith apples, warm cinnamon spice, and a crunchy walnut topping. Perfect for breakfast, brunch, or an afternoon snack, this bread combines the natural sweetness of apples with the comforting aroma of cinnamon and spices. It’s easy to prepare with a simple batter that bakes to a golden loaf, decorated with cinnamon sugar-coated apple slices for an inviting presentation.
Ingredients
Scale
Topping
- 1 Granny Smith apple, quartered, cored, thinly sliced 3 mm (1/8″ thick)
- 1 1/2 tbsp Demerara sugar (or turbinado sugar)
- 1/4 tsp cinnamon powder
Cinnamon Apple Mix
- 3 cups diced Granny Smith apple (1/2” cubes, skin on, approx 2 large apples)
- 1 tsp cinnamon powder
- 3 tbsp brown sugar
- 1 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1/4 tsp allspice (or mixed spice)
Batter Dry Ingredients
- 1 3/4 cups plain/all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda, sifted
- 1/4 tsp kosher salt
- 3/4 cup brown sugar
Batter Wet Ingredients
- 3/4 cup plain unsweetened yogurt (or sour cream), at room temperature
- 2 eggs, at room temperature
- 1/2 cup canola oil (or other neutral flavored oil)
- 1 tsp vanilla extract
Additional Ingredients
- 1 cup walnuts, toasted and roughly chopped into 1cm (1/3″) pieces
Instructions
- Preheat Oven: Set your oven to 200°C (390°F) or 180°C (fan) and position the rack in the middle of the oven for even baking.
- Prepare Loaf Pan: Use a 21.5 x 11.5 x 7 cm (4.5 x 8.5 x 2.75 inch) loaf pan. Spray with canola oil and line the long sides plus base with parchment paper, leaving some overhang for easy bread removal.
- Make Topping Mixture: In a small bowl, combine the Demerara sugar and 1/4 teaspoon cinnamon powder. Set aside for later to sprinkle on top.
- Mix Cinnamon Apple Components: In a bowl, toss the diced apples with cinnamon, brown sugar, ginger powder, and allspice to let the sugar draw out juices, enhancing flavor and moisture. Set aside.
- Prepare Batter: Whisk together all dry ingredients (flour, baking powder, baking soda, salt, brown sugar) in one bowl. In another bowl, whisk the wet ingredients (yogurt, eggs, oil, vanilla extract). Pour wet mix into dry and whisk just until smooth. Fold in the cinnamon apple mixture along with all juices and chopped walnuts. The batter should be thick but dollop-able.
- Assemble in Pan: Transfer the batter into the prepared loaf pan, smoothing the surface evenly.
- Arrange Topping: Take 1/4 of the thinly sliced apples and fan them out overlapping on top of the batter. Repeat with two more batches, covering about 3/4 of the surface. Sprinkle the cinnamon sugar topping evenly over the arranged apple slices.
- Bake: Bake for 60 minutes. Then loosely cover the loaf with foil and bake for an additional 25 minutes, or until a skewer inserted into the center comes out clean.
- Cool: Let the bread rest in the pan for 15 minutes. Use the parchment paper overhang to lift it out and transfer to a wire rack. Allow to cool for at least 1 hour before slicing.
- Serve: Enjoy the bread plain as it is moist and flavorful, or lightly toasted with a spread of butter for extra indulgence.
Notes
- Use Granny Smith apples for tartness that balances the sweetness of the bread perfectly.
- Demerara or turbinado sugar for the topping adds crunchy texture and caramel notes.
- Ginger powder and allspice add warm, complementary spices enhancing the apple flavor.
- Sifting baking soda helps ensure even rising and texture.
- Use room temperature yogurt and eggs to ensure smooth batter and good rise.
- Toast walnuts to bring out their nutty aroma and crunch, chopping them roughly for texture contrast.
- Line loaf pan with parchment paper for easy removal and clean edges.
- Avoid overmixing batter to keep the bread tender.
