Description
Cinnamon Apple Bread is a moist and flavorful quick bread recipe, loaded with shredded apples and a cinnamon sugar streusel.
Ingredients
For the bread
- ½ cup (118ml) vegetable oil
- 2 large eggs
- 2 teaspoons (7.5ml) pure vanilla extract
- 1 cup (190g) granulated sugar
- ½ cup (118ml) sour cream
- 1 ½ cups (210g) all-purpose flour
- 1 ½ teaspoons (6.5g) baking soda
- ½ teaspoon salt
- 1 heaping cup, peeled & grated apples (2–3 large granny smith apples)
- 1 tablespoon (7.5g) ground cinnamon
For the Streusel
- ¼ cup + 1 tablespoon (44g) all-purpose flour
- 3 tablespoons (41g) light brown sugar
- 2 tablespoons (42g) granulated sugar
- 1 tablespoon (7.5g) ground cinnamon
- 3 tablespoons (42g) butter, cold
Instructions
- Preheat the oven to 350°F. Prepare a loaf pan. Spray with cooking spray and line the bottom and sides with parchment paper.
- Beat the wet ingredients: Combine the eggs, oil and vanilla extract. Beat together until well combined.
- Next add the granulated sugar, beating until combined then add the sour cream and continue mixing until all ingredients are well combined.
- Combine the dry ingredients in a bowl: flour, baking soda and salt. Whisk to combine. Add the dry ingredients to the batter and mix just until the flour starts to combine.
- Peel and shred the apples using a grater. Drain the moisture from the apples and then fluff with a fork. Then mix in the cinnamon. Fold the grated apples into the batter.
- For the streusel: combine the dry ingredients and whisk to combine. Next add the cold butter. Using a fork or pastry cutter, press the butter together with the dry ingredients until it’s well combined. The mixture should be crumbly but stick together when pressed between your fingers.
- Layer the bread: In the loaf pan, layer half the batter in the pan, then add half the streusel and gently swirl. Add the remaining batter on top and finally, the remaining streusel.
- Bake at 350°F for 50-60 minutes on the middle rack of the oven or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.
Notes
Sour cream: Helps keeps this bread moist. If you need a substitute, I’d recommend Greek yogurt.
Apples: I prefer using granny smith (green) apples. They are tart and have the best flavor. If the apples are overripe, they will have more moisture when shredded, so I prefer apples that are still crisp and easier to shred. If your apples are small to medium size, you’ll need 4-5 of them.
Nuts: Feel free to add some chopped walnuts or pecans would be good to.
Make ahead and storage: Keep stored in an airtight container in a cool and dry place. This loaf will stay moist for a couple days, but it’s best when served within 2 days of preparing. To freeze this bread, cool the loaf completely and then double wrap it in plastic wrap.
Nutrition
- Serving Size: 1 slice
- Calories: 382
- Sugar: 31g
- Sodium: 330mg
- Fat: 17g
- Saturated Fat: 12g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 4.8g
- Cholesterol: 50mg