Cinnamon Swirl Apple Bread
Moist and flavorful Cinnamon Swirl Apple Bread made with freshly grated apples and a touch of their natural juices that you get from grating them. Sour cream adds extra tenderness but check the notes for substitutions. This quick bread recipe is perfect for fall baking!
Servings: 12 Servings
Ingredients
cinnamon swirl
- ⅓ cup brown sugar 71 grams
- 1 ½ teaspoons ground cinnamon
- pinch salt
Apple Bread
- 2 large eggs
- ¾ cup granulated sugar 150 grams
- ⅓ cup vegetable oil 67 grams
- 3 tablespoons butter melted, 43 grams
- ¼ cup sour cream 57 grams
- 2 teaspoons vanilla extract
- 3 apples grated, (2 cups grated)
- 2 cups all-purpose flour 240 grams
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon allspice
- ⅛ teaspoon ground cloves
Maple Glaze
- 1 cup powdered sugar (113 grams)
- 1 tablespoon milk
- 1 ½ tablespoons maple syrup
- pinch salt
Instructions
- In a small dish, combine the cinnamon, brown sugar, and salt. Set aside for later.
- Preheat the oven to 350° and grease a 9 by 5-inch loaf pan.
- In a medium bowl, whisk the eggs and sugar. Add the oil, butter, sour cream, and vanilla extract. Stir in the grated apples.
- Place a sifter over the bowl and add the flour, baking powder, baking soda, salt, and spices. Sift the dry ingredients into the bowl and use a wide spatula to gently fold everything together until just combined. Do not over-mix.
- Spread ⅔ of the batter into the prepared loaf pan and sprinkle the cinnamon sugar over the top. Cover with the rest of the batter.
- Bake for about 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. Place a sheet of aluminum foil over the bread after 45 minutes to prevent the top from getting too brown.
- Let the apple bread cool in the pan for 20 minutes, then remove it from the pan and cool completely on a wire rack (allowing it to cool in the pan first will help you remove it more easily).
Make the Maple Glaze
- In a small dish, combine the confectioner's sugar, milk, maple syrup, and salt. Stir until smooth, then drizzle over the apple bread. Let the icing dry for 15 minutes before slicing the bread.
Notes
Flour: All-purpose flour works very well in this recipe. Pastry flour can also be used and will produce a slightly more tender loaf.
Apples: Grating the apples will release quite a bit of juice. Discard the juice and use only the grated apple. If your apples are especially large, grate them and measure 2 cups for the recipe.
Sour cream substitutions: Sour cream can be replaced with an equal amount of yogurt or applesauce.
Using an 8 x 4-inch loaf pan?: You’ll have enough extra batter for 4–5 standard muffins. Bake the muffins for 22–25 minutes and the loaf for 55–65 minutes.
To make mini loaves: Divide the batter between 6 mini loaf pans and bake for 35–45 minutes.
Nutrition
Serving: 1 serving | Calories: 281kcal | Carbohydrates: 54g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 345mg | Potassium: 109mg | Fiber: 2g | Sugar: 25g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg
