Apple Cinnamon Bread
hands on Time15 Minstotal Time1 Hour 15 Mins
Yield: 1 loaf
Besides being simple enough to whip up on a moments notice, as it bakes, this easy apple cinnamon bread puts off the kind of warming, buttery, spiced aromas that usher in all the fall feels. And given just how well a warm slice pairs with a cup of coffee, don’t be surprised if you find yourself making a loaf of apple cinnamon bread on a weekly basis throughout the season. The rich quick bread is incredibly moist, thanks to the apple and sour cream, but the key to ensuring it’s as tender as possible is to avoid over-mixing. In fact, once the final addition of dry ingredients has been added to the batter, it’s helpful to finish incorporating everything together by hand, using a rubber spatula, rather than continuing to whip the batter with an electric mixer. We used Granny Smith apple in testing the recipe, but you can really use any apple variety you have on hand. Feel free to substitute the pecans called for walnuts, or leave the nuts out entirely.
- Cooking spray
- 1 1/2cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/3 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/3 cup coarsely chopped pecans (optional)
- 1/2 cup plus 2 tablespoons unsalted butter, softened
- 1large apple, peeled and chopped into small pieces (about 1 ¾ cups)
- 2/3 cup granulated sugar
- 2large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
How to Make It
Preheat oven to 350°. Lightly coat a 9×5-inch loaf pan with cooking spray; line the pan with parchment paper, leaving 1-2 inches to hang over the sides of the pan.
Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
Stir together the brown sugar, cinnamon, and pecans (if using) in another bowl; using a fork, work 2 tablespoons of the softened butter into the brown sugar mixture. Stir the chopped apple into the mixture to combine and coat.
In a large bowl, beat the remaining ½ cup butter and granulated sugar with an electric mixer at medium-high speed until pale and fluffy, 4-5 minutes. Add the eggs and vanilla; mix until just combined. Mix in about half of the flour mixture. Mix in the sour cream, followed by the remaining flour mixture, mixing until just combined.
Pour half of the batter into the prepared pan. Spoon a little more than half of the apple mixture over the batter, lightly pressing the apples in. Top the apples with the remaining batter. Spoon the remaining apple mixture over the top of the loaf, lightly pressing in. Bake at 350° for 55-57 minutes or until a wooden skewer inserted into the center of the loaf tests clean. Cool completely in the pan. To serve, lift the loaf from the pan using the parchment overhang and slice.
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