Cinnamon Apple Bread

Loaded with fresh apples and cinnamon, this apple cinnamon bread is the perfect fall bread when you have an abundance of apples on hand.

Course Bread

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 323kcal

Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease a 9 x 5 inch loaf pan.
In bowl of mixer, cream together the butter and sugar until combined, about 1-2 minutes. Add the eggs, milk, applesauce and vanilla extract and mix until smooth.
Add the flour, cinnamon, baking powder and salt and mix until just combined. Fold in the apples and walnuts.
Spread the batter evenly in the loaf pan.
Bake for 60-75 minutes, covering with aluminum foil halfway through if bread is browning too quickly. At 60 minutes, start checking to see if bread is done every 5 minutes by inserting a toothpick or cake tester in the center where it comes out clean with just a few moist crumbs.
Let the loaf cool in the pan for 30 minutes before removing and placing on wire rack.

If using nuts, don't skip out on roasting them. By roasting the nuts, they will stay crispy in the batter and bring out the flavor.
Use a vegetable peeler to peel the skin off the apples easily.
If the bread is browning too quickly, place some aluminum foil loosely on top.
Allow the bread to cool down for at least 30 minutes before removing it from the pan to ensure it doesn’t fall apart.
If you want to freeze the bread, wrap the loaf in 2-3 layers of plastic wrap or aluminum foil and then place in a freezer-friendly storage bag. Freeze up to 3 months and then thaw overnight in the fridge before serving.