Warm Cinnamon-Spiced Apple Bread (Recipe for Printing)
Cinnamon apples shine in this moist loaf with a sugar-crisp top. Cozy and fragrant, great for any occasion.
# What You Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon salt
04 -
1 teaspoon ground cinnamon
05 -
1/4 teaspoon ground nutmeg
06 -
1/4 teaspoon ground cloves
→ Wet Ingredients
07 -
1/2 cup unsalted butter, softened
08 -
1 cup granulated sugar
09 -
2 large eggs
10 -
1 teaspoon vanilla extract
11 -
1/2 cup sour cream
→ Add-ins
12 -
2 cups finely chopped Granny Smith apples
13 -
1/2 cup chopped walnuts or pecans (optional)
→ Topping
14 -
1 tablespoon turbinado sugar
# How to Make It:
01 -
Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan to prevent sticking.
02 -
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
03 -
In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3 minutes.
04 -
Add eggs one at a time, beating well after each addition. Stir in vanilla extract until combined.
05 -
Gradually add the dry ingredient mixture to the creamed butter, alternating with sour cream, beginning and ending with dry ingredients. Mix until just combined.
06 -
Gently fold in finely chopped apples and nuts, if using, ensuring even distribution without overmixing.
07 -
Spoon batter into prepared loaf pan, smooth the surface, and sprinkle evenly with turbinado sugar.
08 -
Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted in the center emerges clean.
09 -
Allow loaf to rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Extra Tips:
01 -
For enhanced flavor, substitute brown sugar for granulated sugar. Use your preferred nuts or omit them for a nut-free version. If excessive browning occurs, loosely tent the bread with foil for the final 20 minutes of baking.