Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
- ¼ cup (50g) brown sugar
- 1 teaspoon ground cinnamon
- 1 large apple
- ½ cup (115g) butter or margarine, softened
- ⅔ cup (133g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (185g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ cup (1.2dl) milk or soy milk
- Preheat oven to 350°F/180°C and grease and flour a loaf pan.
- In a small mixing bowl, combine brown sugar and cinnamon and set aside to use later.
- Peel and dice your apples and set aside in a small bowl to use later.
- In a large mixing bowl, beat butter and granulated sugar until creamy, about 3 to 5 minutes. Add the eggs and vanilla extract and mix until well combined.
- Gradually add the flour and baking powder and continue to beat on medium speed until combined. Add milk and beat until just combined.
- Pour half of the batter into the loaf pan and top with half of the apples. Using the back of a spoon, lightly push the apples into the batter. Top with half of the cinnamon mixture.
- Pour the other half of the batter over the apple and cinnamon mixture. Top with the remaining apples and cinnamon mixture. Pat lightly with the back of a spoon.
- Bake in preheated oven for 50 minutes. Test for doneness by inserting a toothpick in the center of the bread to check if it comes out clean.
- Let the bread cool in its pan before turning it over on a serving platter, about 30-45 minutes.
SLIGHTLY ADAPTED FROM: The Happier Homemaker's Cinnamon Apple Bread
MAKE IT DAIRY-FREE: replace the butter with margarine and the milk with soy milk
HOW TO STORE IT: this bread keeps well on the kitchen counter, wrapped, for 3 days. You can also freeze it, tightly wrapped, for up to 3 months.
Recipe by Savormania at http://www.savormania.com/apple-cinnamon-bread/
3.2.2885