Warm Cinnamon-Spiced Apple Bread Recipe

Introduction

Warm Cinnamon-Spiced Apple Bread is a cozy, flavorful treat perfect for fall or any time you crave a comforting baked good. Filled with tender apples and aromatic spices, this bread has a moist texture and a delightful crunchy topping.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 cups finely chopped apples (preferably Granny Smith)
• 1/2 cup chopped walnuts or pecans (optional)
• 1 tablespoon turbinado sugar (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Step 5: Gradually mix in the dry ingredients, alternating with the sour cream, beginning and ending with the dry ingredients.
6. Step 6: Fold in the chopped apples and nuts (if using) until evenly distributed throughout the batter.
7. Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle with turbinado sugar for a crunchy topping.
8. Step 8: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use tart apples like Granny Smith for a balanced sweetness and a bit of tang.
• Swap sour cream for Greek yogurt to add protein and create a similar moist texture.
• Add a handful of raisins or dried cranberries for extra chewiness and flavor.
• For a nut-free version, simply omit the walnuts or pecans.
• Toast nuts lightly before folding them in to enhance their flavor and crunch.

Storage

Store the apple bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. To reheat, warm slices in a toaster oven or microwave until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can use other apple varieties like Honeycrisp or Fuji, but be aware that sweeter apples may make the bread less tart and more sweet. Choose apples that hold their shape well when baked.

How do I know when the bread is done?

The best way to check is by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs attached, the bread is fully baked. If it’s wet or sticky, bake for a few more minutes and test again.

Warm Cinnamon-Spiced Apple Bread Recipe

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★★★★★

4.9 from 52 reviews

This Warm Cinnamon-Spiced Apple Bread is a comforting and fragrant quick bread perfect for fall mornings or cozy afternoons. It features a tender crumb enhanced with warming spices like cinnamon, nutmeg, and cloves, folded together with fresh Granny Smith apples and crunchy nuts. Topped with a sprinkle of turbinado sugar, it offers a delightful crunchy finish on each slice.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Add-ins

• 2 cups finely chopped apples (preferably Granny Smith)
• 1/2 cup chopped walnuts or pecans (optional)

Topping

• 1 tablespoon turbinado sugar

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and allow easy removal after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, nutmeg, and cloves. This ensures the spices and leavening agents are evenly distributed.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, roughly 3 minutes. This step incorporates air into the batter to help with the texture.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract for added flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients; mix just until combined to avoid overworking the batter.
6. Fold in Apples and Nuts: Gently fold in the finely chopped apples and chopped nuts (if using), distributing them evenly throughout the batter for bursts of flavor and texture.
7. Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the top evenly with turbinado sugar to create a crunchy, caramelized crust.
8. Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating that the bread is fully baked.
9. Cool: Let the bread cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely. This prevents sogginess and helps maintain its shape.

Notes

• For best results, use tart Granny Smith apples to balance the sweetness with a slight tang.
• Chopped walnuts or pecans are optional but add a nice crunch and flavor contrast.
• Ensure butter is softened (not melted) to properly cream with sugar.
• Sour cream adds moisture and tenderness; do not substitute with milk as the texture will change.
• Store leftovers wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• You can freeze the bread after cooling completely for up to 3 months. Thaw overnight at room temperature before serving.

Keywords: apple bread, cinnamon spiced bread, quick bread, fall recipe, holiday baking, spiced apple loaf