There are three big apples packed in this apple bread!
Loaded with warm cinnamon flavours, youll love how moist it is without being too sweet.
This is a quick bread recipe which means, true to its name, its a yeast-free loaf.
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Fabulous for morning tea or a breakfast treat with a cup of coffee!
Some favourites from my existing apple repertoire areApple Muffins,Apple Bars, andApple Crumble.
So heres a big welcome to the latest addition to my apple recipe collection: todays Cinnamon Apple Bread!
This is a good bread for sharing thats relatively fast to make.
Leftovers make a great breakfast, lightly toasted and smothered in (just a bit!)
What you need
Heres what you oughta make this Cinnamon Apple Bread.
There is no missing the cinnamon in this recipe!
Its in the batter, on the apple, and on the surface!
The Apple
Apples You will need 3 big apples for this recipe!
650g / 1.4 pounds in total.
Though actually, the decorative topping is purely optional.
Turbinado makes a perfect substitute.
However, if you dont have either there is no need to get it especially.
Just use brown sugar instead.
The add a lovely soft crunch to the loaf.
To be honest, Ive made this without walnuts more often than with.
The Batter
Cinnamon, ginger and allspice powder Ive called this aCinnamonApple Bread because its the dominant spice here.
However, the ginger and allspice are entirely optional.
you’re able to skip them and just add more cinnamon powder.
Yogurtor sour cream A secret weapon to make cakes and breads that are beautifully moist.
Less flour = more moist!
Even for myCheesy Mediterranean Muffins(great non-sweet morning tea option!).
By using a combination of the two you could control the shape of baked goods.
Ive popped directions in the recipe notes.
Flour Just plain / all-purpose flour.
Oil Another secret to making cakes with a moist crumb.
Butter has better flavour but it dries cakes out.
Why then, dont I only use oil in cakes?
Because oil is flavourless.
It really only works in cakes where theres other big flavours to compensate like cinnamon, in this case.
Brown sugar Not very much actually!
I really like that this loaf is not too sweet.
Vanilla extract For a complementary rather than dominant flavour.
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I really feel its missing something without vanilla .
Salt Just a pinch brings out other flavours in sweet baked goods.
It definitely does not make it taste salty at all.
This is generally good practice for baking, a tip Ive picked up over the years.
Youll notice my older cake recipes do not have salt in them.
How to make Cinnamon Apple Loaf
Its very, very straight forward.
It takes longer to chop the apples than to make the batter!
The Batter
Tossthe apple pieces with cinnamon and sugar, and set aside while you make the batter.
Dry Whisk the Dry ingredients in a bowl.
Wet Whisk the Wet ingredients in a separate bowl.
Combine wet and dry Pour the Wet ingredients into the Dry ingredients bowl then mix until combined.
Stirthrough the apple (including all juices in the bowl) and walnuts, if using.
Scrapethe batter into a prepared loaf pan and level the surface.
Theres no need to line the short end this cake is not that sticky.
Batter level The batter should be around 1.7cm / 2/3 below the rim of the loaf pan.
No more else it may overflow.
Apple slices Decorate the surface using the apple slices in any way you wish.
I fan them out slightly, as pictured, and use 3/4 of an apple.
Sprinklethe surface with the Demerara sugar mixed with (more!)
1 hour uncovered Bake the loaf uncovered for 1 hour at 200C / 390F (180C fan).
This is slightly higher than the usual 180C/350F (160C fan).
This lower temperature not only took an extra 20 minutes to cook but the loaf didnt rise as well.
200C for the win!
FIRST CHECKat 45 minutes to ensure the apple slices are not burning.
If they are, cover with foil early.
25 minutes covered Remove the loaf from the oven and loosely cover with foil.
Then bake for a further 25 minutes or until a skewer inserted into the middle comes out clean.
Cool 1 hour Cool for 15 minutes in the pan.
The larger it is, the longer you should probably rest it.
In this case, because of the extra moisture from the apple, it needs a good 1 hour.
At the very least, 30 minutes!
Thicker = cake-to-butter ratio is out.
Thinner = stingy plus too fragile.
like dont judge me!
Because Ill be the one eating the perfect slice of Apple Bread!
Eat itslightly warm and plain, like cake.
Or lightly toast it in the oven or in your toaster then slather with butter.
Leftovers will keep for days and days (around 5) and freezes perfectly.
So even if its just you, theres no excuse not to make this!
Life of Dozer
Oh my, oh my, Life of Dozer or is that Dozers life?
is rather exciting these days as he accompanies me on the Sydney leg of thecookbooktour!
Here he is at our very first public event hosted byKinokuniya book store.
It took place in a church in the city that is often hired out for events.
He was in his element!!!
Another huge thank you to everyone who came.
It was so wonderful to see your faces and get to meet so many of you!
