Cinnamon Apple Bread — ultra soft and tender quick bread loaded with two layers of apple and cinnamon sugar make this the perfect, healthy fall treat.
So where you live it’s fall, yes? Scarves, hot drinks and all things pumpkin? We’ve had an unusually hot September, even for Phoenix. Like, 5 days ago it got to 110. In SEPTEMBER. It’s pretty disgusting. But in honor of finally seeing a forecast without triple digits and a peak of lows in the 60s, I felt like it was finally time to celebrate fall. With food, obviously. And apples because pumpkins are so trendy.
So we start out with a simple little quick bread that we load up with crazy amounts of chopped apples and cinnamon sugar. I always thought I didn’t like warm apples. I mean…I don’t. Like, just an apple cooked by itself? All soggy and wet? No thank you. But baked into bread? That is something I can get on board with!
The best part of this cinnamon apple bread is that the top layer of cinnamon sugar forms this perfect, cinnamon-y crust that is the perfect topping to the ultra soft bread. I kept finding myself going back for “just one more piece”.
- 2 apples (any kind), peeled and chopped
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 3 cupsgluten-free baking blend (or white whole wheat flour)
- 4 teaspoons baking powder
- pinch salt
- ½ cup coconut oil, melted
- ½ cup unsweetened applesauce
- 1¼ cups granulated sugar
- 4 eggs*
- 1 tablespoon vanilla extract
- 1 cup unsweetened almond milk**
- Preheat oven to 350. Line the bottom of a 9x5 loaf pan with parchment paper. Spray sides all around pan. Set aside.
- In a medium bowl, gently toss all the cinnamon apple ingredients. Set aside. In a small bowl, mix brown sugar and cinnamon for cinnamon sugar mixture. Set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a large bowl, beat together coconut oil, apple sauce and sugar. Beat in eggs one at a time followed by vanilla. Stir in half the flour mixture, then milk, then remaining flour mixture until just combined.
- Pour half of the bread mixture into prepared loaf pan. Top with half the apples. Lightly press the apples down into the batter. Evenly sprinkle half the cinnamon sugar mixture. Repeat with second half of ingredients.
- Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before slicing and serving. Store at room temperature in an airtight container for 5-7 days. If only keeping for 1-2 days, leave lid slightly ajar to preserve crisp cinnamon top.
**Can be subbed for buttermilk