Well….we are all unpacked and settling into the new place and the new job! Last week I came home each night from work totally exhausted. So needless to say I didn’t do much of anything except eat some dinner and go to bed. I was going through my pictures the other day and came across this bread. I can’t believe I forgot to post it earlier. This was another one of the successes from the big baking weekend. Along with these and these!
The flavor of this bread is so warm and comforting. And I love the big chunks of apples!! Other than peeling and chopping the apples, this bread comes together pretty quick. It makes a yummy compliment to any morning coffee or tea.
Thanks for stopping by! Happy Monday!!
Apple Cinnamon Bread
Recipe from Two Peas and Their Pod
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 2 eggs
- 1/4 cup canola oil
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 2 cups peeled and chopped apples (about 2 apples)
Topping
- 1 tbsp brown sugar
- 1 1/2 tsp granulated sugar
- 1/2 tsp cinnamon
1. Preheat oven to 350 degrees. Grease an 8×4 inch loaf pan. Line the bottom with parchment paper, then grease the parchment paper. Set pan aside.
2. In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, allspice, and cloves. Set aside.
3. In a large bowl, beat the eggs on medium speed for about 30 seconds. Add in the oil, applesauce, and vanilla and mix until smooth. Next, ad the sugar and mix until well combined.
4. With the mixer on low speed, gradually add the flour mixture and mix until the flour is just barley combined. Gently fold in the apples with a rubber spatula. Pour the batter into the prepared loaf pan.
5. In a small bowl, mix together the brown sugar, granulated sugar and cinnamon. Sprinkle evenly over the batter in the loaf pan. Bake for 50 to 55 minutes, or until the loaf is golden and a thin knife inserted in the center comes out clean.
6. Cool the bread in the pan for about 10 minutes, then run a dull knife around the sides of the loaf and turn it out on a cooling rack. Remove the parchment paper and place right side up. Cool completely before slicing. Wrap leftover loaf in plastic wrap and store at room temperature.
