How to make Apple Cinnamon Loaf:
This is a simple recipe that requires 25 minutes of prep time and 70 minutes of cooking time. The buttery moist and cake-like Apple Cinnamon Loaf is layered and swirled with juicy apples covered in brown sugar and cinnamon. Assembling the loaf this way keeps the batter light. A recipe like this doesn’t require icing as there is already enough flavour and sweetness in the sugared apples. The Apple Cinnamon Loaf will soon become a staple in your kitchen. Follow this step-by-step guide on how to make your next favourite recipe.
1½ cups (165g) peeled & chopped apples (½ inch chunks; you need about 2 medium apples)
1½ cups (165 g) peeled & chopped apples (½ inch chunks; you need about 2 medium apples)
1/3 cup (67 g) of brown sugar
1½ teaspoons ground cinnamon (for apples)
1¾ cups (219 g) all-purpose flour (spoon & levelled)
1 teaspoon ground cinnamon (for batter)
½ teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115 g; 1 stick) unsalted butter, softened to room temperature
¾ cup (150 g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80 g) unsweetened applesauce, at room temperature
1 teaspoon pure vanilla extract
½ cup (120 ml) whole milk, at room temperature
Adjust the oven rack to just below the centre and preheat the oven to 177 °C. Spray a 2 lb loaf pan with nonstick spray. Peel and chop 1-2 apples into ½ inch chunks. Tart or sweet apples may be used but avoid soft and mushy apples. Toss the apple chunks in brown sugar and cinnamon, stir, and set aside. Doing this step first allows the apples to absorb the flavours from the sugar and cinnamon.
To make the batter:
Start by whisking the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together in a large bowl and set aside.
Using a whisk, beat the butter and granulated sugar until smooth and creamy.
Add the eggs and then beat until combined.
Scrape down the sides and up the bottom of the bowl as needed.
Beat in the applesauce and vanilla extract until combined. If you don’t have applesauce, the same amount of plain yoghurt or sour cream may be used as an alternative.
Once the dry ingredients are added, start mixing in some milk until the batter comes together but do not over-mix. The batter may look curdled; as seen in the image below, this is normal and expected.
Pour about half of the batter into the bottom of the loaf pan and spread it out. Spoon the coated apples on top of the batter and spread it evenly. Pour the rest of the batter on top and spread it evenly. Make sure to use up all the batter. Swirl the batter down the centre of the loaf pan using a knife. Bake for 60-75 minutes, loosely covering the bread with aluminium foil at the 30-minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the centre of the loaf will come out clean when the loaf is done. Begin checking at 60 minutes. Remove from the oven and allow the loaf to cool on a wire rack while still inside the pan. Once cooled, the loaf is ready to be cut into slices and served. The loaf can be covered and stored at room temperature for up to 2 days. You can keep the loaf in the fridge for up to 1 week.