Begin your morning with this cinnamon apple bread. Moist, fluffy and delicious this recipe is the perfect way to start the day. Pour a hot cup of coffee, slice a piece of cinnamon apple bread and enjoy! I topped mine with traditional butter but you can also try using apple butter or cream cheese for a tasty addition.
This cinnamon apple bread recipe is a riff on my banana bread and pumpkin bread recipes. If you haven’t tried the pumpkin or banana bread yet, you’re going to want to add these recipes to your fall baking list. All three of the recipes are made from simple, clean ingredients that you can feel good eating.
For a Healthyish twist, you can use coconut sugar instead of cane sugar, but both will work fine. I used coconut sugar in this recipe and it was delicious.
Cinnamon Apple Bread
- Two 8" x 3 and 7/8" inch foil baking pans
- 3 mixing bowls
- 1 stick butter unsalted room temperature
- 1 cup coconut sugar cane sugar will work as well
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup 2% milk
- 1 cup diced apples I used honeycrisp cut some extra slices for the top. I left the skin on but you can remove it too.
- 1 tablespoon coconut sugar to dust the diced apples
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon lemon juice
- 2 cups AP flour
- 1 teaspoon baking soda
- Pinch salt
- Preheat the oven to 350 degrees.
- Gently spray your foil baking containers with baking spray. Set them aside.
- Cream the room temperature butter and coconut sugar together in a large mixing bowl.
- Add one egg at a time, making sure to whisk until well combined.
- Next, you’ll add the vanilla extract and 2% milk into the butter / sugar/ egg mixture. Whisk until well combined.
- In a small mixing bowl, add the diced apples, 1 tablespoon coconut sugar, cinnamon, nutmeg, and lemon juice. Toss everything together until the apples are well coated in the spices.
- In a third bowl, you will combine the dry ingredients.
- Combine the AP flour, baking soda and salt together. Stir until well combined.
- Add the dry ingredients to the wet ingredients and stir until the batter forms.
- Next, you’ll gently fold in the seasoned apples.
- Once the apples are evenly spread throughout the batter, you will split the batter between the two 8” x 3 and 7/8” inch foil baking pans.
- Bake for 42-45 minutes or until cooked through.
- Store covered for 4-5 days. Freeze for up to 1 month.
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!