Apple Bread with Cinnamon Glaze
A sweet and spiced loaf with juicy apple pieces and cinnamon glaze
Ingredients
Apples
- 280 g apples cored
- 2 Tbsp granulated sugar
- 1/2 teaspoon ground cinnamon
Batter
- 250 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 85 g butter, melted
- 2 Tbsp olive oil or vegetable oil
- 2 large eggs
- 100 g soft brown sugar
- 50 g granulated sugar
- 1 teaspoon vanilla
- 125 g greek yogurt
- 45 g milk
Cinnamon Glaze
- 120 g powdered sugar
- 1/4 teaspoon ground cinnamon
- 1-2 Tablespoons milk
Instructions
- Preheat your oven to 350°F (180°C)
- Line an 8.5 x .4.5inch loaf pan with parchment paper. You can also use a 9x5 inch pan for slighter less high loaf.
- Chop the apples into chunks, around 1/2 an inch in size. You can peel them, but I like them unpeeled. Add the apples to a bowl with cinnamon and sugar. Toss to coat and set aside. 280 g apples, 2 Tbsp granulated sugar , 1/2 teaspoon ground cinnamon
- Whisk the spices, salt, baking powder, baking soda, and flour in a small bowl. Set aside. 250 g all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg
- Mix the melted butter, oil, sugars, yogurt, milk, vanilla, and eggs in a large mixing bowl. 85 g butter, melted , 2 Tbsp olive oil, 2 large eggs , 100 g soft brown sugar, 50 g granulated sugar , 1 teaspoon vanilla , 125 g greek yogurt, 45 g milk
- Fold through the dry ingredients, followed by the chopped apple pieces.
- Spoon into the prepared pan and bake for around 60-70 minutes until a skewer inserted into the center of the bread comes out clean. Let the apple bread cool in the pan for 15 minutes before removing it and allowing it to cool further on a wire rack.
- When the apple bread has cooled to room temperature. mix together powdered sugar, cinnamon, and just enough milk to create a smooth and pourable paste. Drizzle this over the bread. 120 g powdered sugar, 1/4 teaspoon ground cinnamon, 1-2 Tablespoons milk
Notes
- Measurements: Both grams and US cup sizes are provided. Use the toggle on the recipe card to switch between the two. Cup sizes are US size (smaller than metric). For the most consistent results, use scales to measure in grams.
- Apples: Any baking apple works. Granny Smith for tart, Honeycrisp or Pink Lady for sweet-tart. Cooking apples break down faster, so leave chunks a bit bigger if using those.
- Storing: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Cool completely, wrap tightly in parchment and foil, and freeze for up to 3 months. Thaw at room temperature while still wrapped.
- Muffin adaptation: Divide the batter between 12 lined muffin cups and bake at 350°F (180°C) for 18-22 minutes.
- Don't overmix: Stir just until no dry flour remains. Overmixing develops gluten and makes the loaf dense.
Nutrition
Serving: 1servingCalories: 333kcalCarbohydrates: 53gProtein: 6gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 57mgSodium: 293mgPotassium: 117mgFiber: 2gSugar: 33gVitamin A: 293IUVitamin C: 1mgCalcium: 70mgIron: 2mg
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