The Apple Cinnamon Loaf is a deliciously spiced quick bread that combines the warmth of cinnamon with the sweetness of fresh apples, making it the perfect treat for cozy fall days. As the leaves begin to turn and the air gets cooler, there’s something undeniably comforting about the aroma of apples and cinnamon wafting through the kitchen. This loaf captures the essence of autumn, offering a moist, tender crumb that’s packed with chunks of juicy apples and swirled with a rich cinnamon sugar layer. It’s an ideal recipe for breakfast, a snack, or even dessert, bringing the flavors of the season to your table. Whether enjoyed with a cup of coffee in the morning or as a sweet finish to your evening meal, this Apple Cinnamon Loaf is sure to become a fall favorite in your home.

Ingredients Overview

The Apple Cinnamon Loaf is a beautifully balanced recipe, with each ingredient playing a crucial role in its flavor and texture. All-purpose flour serves as the foundation, providing the structure necessary to hold the loaf together while maintaining a tender crumb. Baking powder and baking soda work in tandem to leaven the bread, ensuring it rises well and stays light and fluffy, rather than dense.

Salt is added in a small amount but is essential for enhancing the overall flavor, subtly balancing the sweetness and bringing out the nuances of the other ingredients. Ground cinnamon is a star in this recipe, infusing the loaf with warmth and spice that complements the sweetness of the apples perfectly.

Butter, at room temperature, is crucial for proper creaming with the sugar, which helps to create a tender and airy texture. Granulated white sugar not only sweetens the loaf but also contributes to its soft crumb by tenderizing the gluten in the flour. Eggs, also at room temperature, are key for binding the ingredients together and adding richness to the loaf.

Buttermilk brings both moisture and a slight tang, which helps balance the sweetness and contributes to a tender, moist crumb. Vanilla extract subtly enhances the flavors, adding depth and warmth to the overall taste.

For the apple cinnamon layer, using tart yet firm apples like Granny Smith or Honeycrisp works best, as they hold their shape and offer a nice contrast to the sweetness of the batter. Brown sugar combined with cinnamon creates a rich, caramel-like flavor that swirls through the loaf, adding bursts of sweet, spiced apple in every bite.

Step-by-Step Recipe Guide

Preparing the Baking Tin

Greasing and lining the baking tin is a crucial step to ensure that your Apple Cinnamon Loaf doesn’t stick and comes out easily after baking. Start by generously greasing the inside of a 9 x 4-inch loaf tin with butter or non-stick spray, making sure to cover all the corners and edges. Next, line the tin with parchment paper, allowing some excess to hang over the sides. This overhang will act as handles, making it easier to lift the loaf out of the tin once it’s baked. Parchment paper also provides an extra layer of protection against sticking, particularly for recipes like this one that contain sugary apple pieces, which can caramelize and stick to the tin. For best results, cut the parchment paper to fit snugly into the bottom of the tin and up the sides, ensuring a smooth, wrinkle-free lining.

Mixing the Dry Ingredients

Whisking the dry ingredients together is an important step that ensures an even distribution of the leavening agents—baking powder and baking soda—throughout the flour. This helps to create a uniform rise in the loaf, preventing any dense spots. In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisk them thoroughly until the mixture is well blended and uniform in color. This process also breaks up any lumps in the flour or baking powder, ensuring that the ingredients are well incorporated into the batter for an even texture.

Creaming the Butter and Sugar

Creaming the butter and sugar is a critical step in achieving a light and airy texture in your Apple Cinnamon Loaf. Start by placing room temperature butter and granulated white sugar in a large mixing bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar together on high speed. The goal is to create a light and fluffy mixture, which takes about 3 to 5 minutes. During this process, the sugar crystals cut into the butter, creating tiny air pockets that expand during baking, resulting in a tender, well-risen loaf.

To properly cream the butter and sugar, make sure the butter is softened but not melted. If it’s too cold, it won’t incorporate the sugar effectively; if it’s too warm, the mixture can become greasy rather than fluffy. The mixture should turn a pale yellow color and have a light, creamy texture. If you’re unsure, you can test by rubbing a small amount between your fingers—it should feel smooth, not grainy.

Adding the Eggs and Vanilla

When adding the eggs, it’s important to do so one at a time, fully incorporating each egg before adding the next. This step ensures the batter remains smooth and emulsified, preventing it from curdling. If you add the eggs too quickly, the mixture can separate, which can affect the texture of the final loaf. Once the eggs are fully incorporated, add the vanilla extract. The vanilla enhances the overall flavor of the loaf, adding a subtle warmth that complements the cinnamon and apples. Mix until the vanilla is evenly distributed throughout the batter. The resulting mixture should be smooth, with no streaks of egg or butter, and ready to incorporate the dry ingredients and buttermilk.

Incorporating the Dry Ingredients and Buttermilk

Incorporating the dry ingredients and buttermilk into the batter requires a gentle touch to avoid over-mixing, which can lead to a tough loaf. Begin by adding half of the whisked dry ingredients to the creamed butter and sugar mixture. Using a spatula or the mixer on low speed, fold the dry ingredients into the wet ingredients just until combined. It’s important not to over-mix at this stage to keep the batter light and fluffy. Next, pour in all the buttermilk, and stir until the batter is smooth and the buttermilk is fully incorporated. The acidity of the buttermilk reacts with the baking soda, helping to tenderize the loaf and add moisture.

Finally, fold in the remaining dry ingredients until just combined. The batter should be thick but smooth, without any visible streaks of flour. Be careful not to overwork the batter, as this can develop the gluten in the flour, resulting in a denser texture. The goal is a well-mixed batter that remains light and airy.

Preparing the Apple Cinnamon Layer

The apple cinnamon layer is what gives this loaf its rich, spiced flavor. Begin by peeling, coring, and cutting the apples into 1/2-inch pieces. It’s important to coat these pieces evenly with the brown sugar and cinnamon mixture to ensure a consistent flavor throughout the loaf. In a small bowl, toss the apple pieces with the brown sugar and cinnamon until all the apples are well coated. This mixture not only adds sweetness but also creates a caramel-like layer as it bakes, infusing the loaf with a deep, rich flavor. For the best results, choose firm, tart apples like Granny Smith or Honeycrisp, which hold their shape during baking and provide a nice contrast to the sweetness of the loaf. Ensure each piece of apple is evenly coated before layering them into the batter.

Assembling the Loaf

Assembling the Apple Cinnamon Loaf requires a careful layering process to achieve a beautiful marbled effect. Start by pouring half of the batter into the prepared loaf tin, spreading it evenly to cover the bottom. Then, evenly sprinkle half of the apple cinnamon mixture over the batter. To create a marbled effect, use a knife to gently swirl the apples into the batter, creating subtle patterns without over-mixing. This ensures the apples are evenly distributed and infuse their flavor throughout the loaf.

Next, pour the remaining batter over the apple layer, spreading it evenly again. Sprinkle the remaining apple cinnamon mixture on top, and once more, use a knife to gently swirl the apples into the batter. This step adds visual appeal and ensures each slice has a balanced amount of apples and cinnamon. Be careful not to press the apples too deeply into the batter; they should be swirled in lightly to maintain the loaf’s airy texture. Once assembled, the loaf is ready to bake, with the cinnamon and apple flavors perfectly layered and integrated.

Baking the Loaf

Baking the Apple Cinnamon Loaf at the correct temperature and for the right amount of time is crucial to achieving a moist and tender crumb. Preheat your oven to 350°F (180°C) and place the loaf tin in the center of the oven. Bake the loaf for 55 to 65 minutes, but start checking for doneness at the 50-minute mark. To prevent the top from browning too quickly, cover the loaf loosely with a sheet of aluminum foil after the first 30 minutes of baking. This step ensures that the loaf cooks evenly without the top becoming overly dark or burnt.

To test for doneness, insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs, the loaf is done. If the toothpick comes out with wet batter, continue baking and check again in 5-minute intervals. Once fully baked, the loaf should be golden brown, with a firm top that springs back when lightly pressed.

Cooling and Serving

Proper cooling is essential to set the crumb and make slicing easier. After removing the loaf from the oven, allow it to cool in the tin for about 10 minutes. This short cooling period allows the loaf to firm up slightly, making it easier to remove from the tin without breaking. Using the parchment paper overhang, carefully lift the loaf out of the tin and transfer it to a wire cooling rack. Let the loaf cool completely on the rack, as cutting it too soon can cause it to crumble or become gummy.

Once cooled, use a serrated knife to slice the loaf cleanly. This Apple Cinnamon Loaf is best served at room temperature, but you can also lightly toast slices and serve them with a pat of butter or a smear of cream cheese. The loaf’s flavors deepen over time, making it a delightful treat even a day or two after baking.

Variations and Substitutions

The Apple Cinnamon Loaf is a versatile recipe that can be easily customized to suit different tastes and dietary preferences. Here are some variations and substitutions you can try:

Variations:

1. Add Nuts: Incorporate chopped nuts like walnuts, pecans, or almonds into the batter for added texture and a nutty flavor. About 1/2 cup of nuts can be mixed into the batter or sprinkled over the apple cinnamon layer for a delightful crunch.
2. Different Spices: While cinnamon is the classic choice, you can experiment with other spices to create a unique flavor profile. Try adding 1/2 teaspoon of ground nutmeg, ginger, or cardamom to the dry ingredients for a spicier, more complex taste.
3. Cranberry-Apple Loaf: Add 1/2 cup of dried cranberries to the batter for a tart contrast to the sweet apples. This variation is perfect for the holiday season.

Substitutions:

1. Dairy-Free Option: Replace the butter with a dairy-free alternative like vegan butter or coconut oil. For the buttermilk, substitute with 3/4 cup of almond milk mixed with 1 tablespoon of lemon juice or apple cider vinegar. Let it sit for a few minutes before using.
2. Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour. Ensure the blend contains xanthan gum, which helps provide structure and texture similar to wheat flour. You may need to adjust the liquid slightly, as gluten-free flour can absorb more moisture.
3. Egg Substitution: For an egg-free version, use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) per egg.

Storage and Shelf Life

To keep your Apple Cinnamon Loaf fresh and flavorful, proper storage is key. Once the loaf has cooled completely, wrap it tightly in plastic wrap or aluminum foil to seal in moisture. Alternatively, you can store it in an airtight container. At room temperature, the loaf will stay fresh for up to 3 days, making it perfect for enjoying throughout the week.

If you prefer to keep the loaf longer, refrigerate it. In the fridge, the loaf can last up to 7 days. Make sure to wrap it well to prevent it from drying out or absorbing any odors from other foods.

For even longer storage, the Apple Cinnamon Loaf can be frozen. Wrap the loaf or individual slices in plastic wrap, then place them in a freezer-safe bag or container. Frozen, the loaf will maintain its quality for up to 3 months. To enjoy, simply thaw the loaf at room temperature or warm slices in the microwave or toaster oven for a quick treat.

Common Mistakes and How to Avoid Them

When making an Apple Cinnamon Loaf, certain common mistakes can impact the texture and flavor of your loaf. Here’s how to avoid them:

Over-mixing the batter: One of the most common errors is over-mixing the batter after adding the dry ingredients. Over-mixing develops gluten in the flour, which can make the loaf tough and dense instead of light and tender. To avoid this, gently fold the dry ingredients into the wet ingredients just until combined. It’s okay if a few small lumps remain; they will disappear during baking.

Not using room temperature ingredients: Using cold butter, eggs, or buttermilk can lead to an uneven texture and prevent the batter from properly emulsifying. Cold butter doesn’t cream well with sugar, leading to a dense, heavy loaf. To ensure the ingredients mix smoothly and evenly, allow the butter and eggs to come to room temperature before you start. Room temperature ingredients blend better, creating a more uniform and tender crumb.

Uneven baking due to oven hotspots: Oven hotspots can cause parts of the loaf to bake faster than others, leading to an uneven bake. To avoid this, make sure to preheat your oven thoroughly and place the loaf in the center of the oven. You can also rotate the loaf halfway through the baking time to ensure even browning. If your loaf is browning too quickly on top, cover it with aluminum foil for the remaining baking time to prevent burning while the center continues to cook.

FAQs

Q: Can I use a different type of flour?
A: Yes, you can use different types of flour, but it will affect the texture of the loaf. Whole wheat flour can be used for a denser, more robust loaf, but you may need to add a bit more liquid since whole wheat flour absorbs more moisture. For a lighter loaf, you can use cake flour, which has a lower protein content and results in a more tender crumb. If you need a gluten-free option, use a gluten-free all-purpose flour blend that contains xanthan gum to mimic the structure gluten provides.

Q: What apples work best for this recipe?
A: Firm, tart apples like Granny Smith and Honeycrisp work best for this recipe. These varieties hold their shape well during baking and offer a nice contrast to the sweetness of the batter. Granny Smith apples provide a tartness that balances the loaf’s flavors, while Honeycrisp apples add a crisp texture and a slightly sweeter taste.

Q: How can I make this loaf dairy-free?
A: To make this loaf dairy-free, substitute the butter with a dairy-free alternative like vegan butter or coconut oil. For the buttermilk, mix 3/4 cup of almond milk (or another plant-based milk) with 1 tablespoon of lemon juice or apple cider vinegar. Let it sit for a few minutes to curdle before using it in the recipe.

Q: How can I tell when the loaf is done?
A: To check if the loaf is done, insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs, the loaf is done. If the toothpick has wet batter on it, the loaf needs more time in the oven. Another sign of doneness is when the top of the loaf is golden brown and springs back when lightly pressed. If necessary, cover the loaf with aluminum foil during the last 15 minutes of baking to prevent over-browning.

Conclusion

The Apple Cinnamon Loaf is a delightful blend of warm spices, sweet apples, and a tender, moist crumb, making it the perfect treat for any time of the day. Its comforting flavors and inviting aroma capture the essence of fall, making it a favorite for cozy breakfasts or afternoon snacks. Whether you’re a seasoned baker or just starting out, this easy-to-follow recipe is sure to impress with its rich taste and beautiful presentation. Don’t miss out on the chance to bring the warmth of homemade baking into your home—give this Apple Cinnamon Loaf a try today!

Apple Cinnamon Loaf

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• Author: Christine

Pin Recipe

Pin Recipe

Description

This Apple Cinnamon Loaf is a beautifully spiced quick bread that perfectly captures the flavors of fall. It features tender chunks of apple layered with a sweet and spicy cinnamon-brown sugar swirl, all encased in a moist, buttery loaf. The aroma of cinnamon and apples baking together is irresistible, and the end result is a deliciously comforting treat that’s perfect for breakfast, a snack, or dessert. Whether enjoyed on its own or with a dollop of cream cheese or butter, this loaf is sure to become a seasonal favorite.

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Ingredients

Scale 1x2x3x

• 1 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup butter room temperature
• 3/4 cup granulated white sugar
• 2 large eggs room temperature
• 3/4 cup buttermilk
• 2 teaspoons vanilla

For the Apple Cinnamon layer:

• 2 medium apples peeled, cored and cut into 1/2 inch pieces
• 1/3 cup brown sugar
• 1 tablespoon cinnamon

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Instructions

• Grease and line with parchment paper a 9 x 4 inch baking tin. Preheat oven to 350 degrees f/180 degrees c.
• In a medium bowl, combine the flour, baking powder, baking soda, salt and ground cinnamon. Whisk to combine and set aside.
• In a large mixing bowl, add the butter and granulated white sugar. Mix on high speed until light and fluffy about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Whisk in the vanilla extract.
• Add half of the flour mixture to the batter and fold in until just combined. Add all the buttermilk and mix in until combined, about 30 seconds. Fold in remaining flour until just combined. Don’t over mix.
• In a small bowl, combine the apples with brown sugar and remaining tablespoon of cinnamon. Toss to completely combine.
• Pour half of the batter into the prepared loaf tin. Evenly sprinkle over half of the apples. Use a knife to gently swirl into the top of the batter. Pour over remaining batter. Sprinkle over remaining apples and gently swirl into batter with a knife.
• Bake between 55 – 65 minutes. Place a sheet of aluminium foil over the cake at 30 minutes to prevent it from browning too quickly.
• Remove from oven and place on a cooling rack for about 10 minutes. Remove from pan and place loaf on a cooling rack. Leave to cool.
• Cut in slices and serve when cooled.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

For best results, ensure that all your ingredients are at room temperature before you begin. This helps the batter mix more evenly, resulting in a tender, well-risen loaf. The type of apple you use can also affect the final texture and flavor, so opt for firm, tart varieties like Granny Smith or Honeycrisp. If your loaf is browning too quickly on top during baking, cover it with aluminum foil for the remainder of the baking time to prevent over-browning. This loaf also freezes well—wrap it tightly and store it in the freezer for up to 3 months for a quick and easy treat whenever you like.