Description
Sweet Apple Cinnamon Bread Delight is a moist and flavorful quick bread bursting with warm cinnamon and tender apple pieces. Perfect for breakfast, snacks, or dessert, this easy-to-make loaf combines the comforting flavors of fall with a tender crumb and a sweet glaze finish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream (or Greek yogurt)
- 1 teaspoon vanilla extract
Add-ins & Toppings
- 2 medium apples, peeled and diced
- Cinnamon-sugar mix (for layering and topping: made with cinnamon and granulated sugar)
- Powdered sugar glaze (powdered sugar mixed with milk and vanilla extract, quantity as desired for glazing)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper to prevent sticking and make removal easy.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly mixed.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3–5 minutes. This will help incorporate air into the batter for a tender crumb.
- Add Eggs and Sour Cream: Add the eggs one at a time into the butter-sugar mixture, beating well after each addition. Stir in the sour cream and vanilla extract until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread moist and tender.
- Fold in Apples: Gently fold the peeled and diced apples into the batter, distributing them evenly throughout.
- Layer Batter and Cinnamon Sugar: Pour half of the batter into the prepared loaf pan. Sprinkle a generous layer of cinnamon-sugar mixture over the batter. Add the remaining batter on top and finish with another layer of cinnamon-sugar. Use a knife to lightly swirl the cinnamon sugar through the batter for a marbled effect.
- Bake the Bread: Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top browns too quickly, tent with foil halfway through baking.
- Cool and Glaze: Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. Once cooled, drizzle or spread a glaze made from powdered sugar mixed with a small amount of milk and vanilla extract over the top before serving.
Notes
- Substitute Greek yogurt for sour cream for a tangier flavor and lighter texture.
- Use tart apples like Granny Smith for a nice balance to the sweetness.
- You can add chopped nuts such as walnuts or pecans for extra crunch.
- If you prefer, skip the glaze or replace it with a simple cream cheese frosting.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Slice and toast leftover bread for a delicious breakfast treat.
