Warm Cinnamon-Spiced Apple Bread Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
