A simple and delicious apple loaf, filled and topped with a brown sugar and cinnamon streusel and lots of fresh chopped apple.
I'm sure you wouldn't be surprised to learn that a lot of my baked goods end up leaving the house after the photos are done. There's just far too much of it for the two of us. Bakes like this one head to family members, who don't mind that the loaf is already cut up and there is a slice missing (the cook's sample :)
This particular loaf went to my sister a few weeks ago, who unbeknownst to me, has been anxiously waiting for me to get around to posting the recipe. Apparently they all really enjoyed it and she wanted to make it herself. Sorry to leave you hanging, Joanne. Here it is!
Easy and delicious, this cinnamon apple bread is perfect for Fall baking.
This Brown Sugar and Cinnamon Apple Bread is a simply lovely loaf, full of warming spices, pleasantly sweet and with lots of apple. The plentiful brown sugar and cinnamon streusel runs through the middle of this loaf, as well as being used for a crunchy topping.
This apple bread is a great one to have on the counter, as it can be enjoyed any time of day.
Ingredient notes for Brown Sugar and Cinnamon Apple Bread
Butter: You can use either salted or unsalted butter here.
Apples: I think any moderately-sweet, red-skinned apple is fine to use here. I used Pink Lady apples. I'm personally not a fan of Granny Smith apples for this kind of baking. I find them both too tart and too hard, even after baking.
Brown Sugar: You can use either light or dark brown sugar here. I believe I may have used half light and half dark here, as I ran out light brown sugar. Use what you have or prefer.
Cinnamon: I'm mentioning the cinnamon here because I just bought a new little jar of cinnamon and have been pleasantly surprised at how lovely fresh cinnamon is in baking this time of year. So if your cinnamon has been sitting around a while, now might be the perfect time to freshen it up.
Cook's Notes for Brown Sugar and Cinnamon Apple Bread
You'll want to keep your apples diced on the smaller size, as large chunks of apple in the loaf will make your loaf more difficult to slice.
Will it freeze? Absolutely! This loaf will freeze nicely. Be sure loaf is thoroughly cooled and tightly and thoroughly wrap it for the freezer.
Note that the batter will thick as you spread it into the pan.
Baking time will vary based on loaf pan size, colour and/or oven etc., so be sure to check/test the loaf regularly in the last part of baking. I baked this one in a 4x10-inch tea loaf pan and it took 60 minutes in my oven.
More Apple Baking Recipes You Might Like ...
Brown Sugar and Cinnamon Apple Bread
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter (at room temperature)
- 1 cup white sugar
- 2 large eggs
- 1 Tbsp lemon juice
- 2 tsp vanilla (or vanilla bean paste)
- 2 cups apple (peeled and diced in 1/4 - 1/2-inch pieces)
Cinnamon Brown Sugar Streusel:
- 2 Tbsp brown sugar
- 2 Tbsp white sugar
- 2 Tbsp all-purpose flour
- 1 tsp cinnamon
- 1 Tbsp butter (cold)
- Preheat oven to 350Grease an 8x4-inch or 4x10-inch loaf pan. Set aside.
- For the streusel: in a small bowl, whisk together the brown sugar, white sugar, flour and cinnamon. Break the butter into 3 or 4 chunks and then, using your finger tips, rub the butter into the dry ingredients until dry and crumbly. Set aside.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- Peel and dice apples into a small dice (about 1/4-inch). Measure out the required amount and set aside.
- In a large bowl with an electric mixer, or the bowl of a stand mixer with the paddle attachment, beat together the butter, sugar, eggs, lemon juice and vanilla, scraping down the sides of the bowl, if necessary.
- With mixer on low, add the flour mixture to the batter and mix until well combined. Using a spatula, gently fold in the diced apples. The batter will be quite thick!
- To assemble loaf, spread half of apple batter into the bottom of the greased loaf pan. Sprinkle half of the streusel over batter. Top with remaining batter, then finish with the remaining streusel.Repeat layers with remaining batter and streusel.
- Bake at 350F for 55 to 65 minutes or until a tester comes out clean. Remove from oven and allow to cool in the pan for 15-20 minutes, before carefully removing from the pan to cool completely on a cooling rack before slicing and serving.