Tag Archives: cinnamon

Apple Cinnamon Loaf

22 Feb

I’m not sure where I found this particular recipe, as I didn’t have a website saved along with it, but I’ve had it filed away for quite some time now. It sounded simple and easy to bake, which is always a bonus in my books. Plus, it’s hard to go wrong with apples, cinnamon and sugar. I had some free time this afternoon so I decided to give this a try. It is so delicious and it turned out perfectly! This would be great to serve with an afternoon tea or coffee.

Apple Cinnamon Loaf

  • 1/3 cup brown sugar (not packed)
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan. Mix the brown sugar and cinnamon together in a small bowl and set aside. Beat the white sugar and butter together in a large bowl until smooth and creamy. Beat in eggs, one at a time, until incorporated. Add vanilla extract.

Combine flour and baking powder together in another bowl and stir into the creamed butter mixture. Mix the milk into the batter until smooth. Pour half of the batter into the prepared loaf pan. Add half of the apples and half of the brown sugar cinnamon mixture. Lightly pat into the batter.

Pour the remaining batter over the apple layer and top with the remaining apples and brown sugar and cinnamon mixture. Lightly pat the apples into the batter and swirl the brown sugar mixture through the apples using your finger or a spoon.

Bake until a toothpick inserted in the centre of the loaf comes out clean – 30 to 40 minutes.

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loaf
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inside
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A few quick notes: I used rice milk, and that didn’t seem to have any adverse affect on the loaf. The middle part did collapse a little bit, but overall that’s not a big deal. Also, I decided to use a Spartan apple, as they’re not a super crunchy apple when eaten raw, and I chopped the pieces pretty finely. I didn’t want to have hard chunks in the middle of the loaf, and by cutting the pieces smaller (no matter what kind of apple you end up using) you’ll prevent that from happening.
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