Cinnamon Apple Bread
This soft and spiced cinnamon apple bread is moist, flavorful, and perfect for fall baking! It's an easy quick bread recipe baked with fresh shredded apples, swirled with a buttery cinnamon sugar streusel.
Nutrition Facts
Ingredients
Instructions
. Prepare a loaf pan. Spray with cooking spray and line the bottom and sides with parchment paper.
Combine the eggs, oil and vanilla extract. Beat together until well combined.
Next add the granulated sugar, beating until combined then add the sour cream and continue mixing until all ingredients are well combined.
in a bowl: flour, baking soda and salt. Whisk to combine. Add the dry ingredients to the batter and mix just until the flour starts to combine.
using a grater. Drain the moisture from the apples and then fluff with a fork. Then mix in the cinnamon. Fold the grated apples into the batter.
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Continue Reading at Beyondfrosting →Chef's Notes
Sour cream: Helps keeps this bread moist. If you need a substitute, I’d recommend Greek yogurt.
Apples: I prefer using granny smith (green) apples. They are tart and have the best flavor. If the apples are overripe, they will have more moisture when shredded, so I prefer apples that are still crisp and easier to shred. If your apples are small to medium size, you’ll need 4-5 of them.
Nuts: Feel free to add some chopped walnuts or pecans would be good to.
Make ahead and storage: Keep stored in an airtight container in a cool and dry place. This loaf will stay moist for a couple days, but it’s best when served within 2 days of preparing. To freeze this bread, cool the loaf completely and then double wrap it in plastic wrap.
Sour cream: Helps keeps this bread moist. If you need a substitute, I’d recommend Greek yogurt.
Apples: I prefer using granny smith (green) apples. They are tart and have the best flavor. If the apples are overripe, they will have more moisture when shredded, so I prefer apples that are still crisp and easier to shred. If your apples are small to medium size, you’ll need 4-5 of them.
Nuts: Feel free to add some chopped walnuts or pecans would be good to.
Make ahead and storage: Keep stored in an airtight container in a cool and dry place. This loaf will stay moist for a couple days, but it’s best when served within 2 days of preparing. To freeze this bread, cool the loaf completely and then double wrap it in plastic wrap.
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Reviews from the Original Source
Fact! It's great 👌😋😋😋😋😋
I added some pecans, it was a hit immediately gone. I'm planning a tea and will it will make a good addition.
I baked this bread last week and everyone at home loved it so I had to bake another one this week!
The texture is amazing, all the flavors go really well together and you really get the cinnamon and apple flavor. It is super yummy and you should definitely give it a try, I'm sure you'll love it as well.
If you are debating if you should keep the crumble or leave it out, please don't leave it out, it is super tasty and adds a lot.
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