This apple cinnamon bread recipe is great for the weekend. It’s perfect for a casual Sunday morning breakfast or brunch. Whip some honey into some room temperature butter for a decadent spread to enjoy on warm or toasted slices. Yum!
This recipe calls for Granny Smith apples, but you could also substitute (when in season) Honeycrisp apples for a very mellow, melt-in-your-mouth flavor experience.
Apple Cinnamon Bread
Preheat your oven to 350° F. Grease a 9-inch loaf pan and set aside.
In a large bowl, mix the flour, baking powder, cinnamon, baking soda and salt. In another bowl, beat the granulated sugar, sour cream, eggs and vanilla until well blended. Stir into the flour mixture, just until moistened. Fold in the apples.
Pour batter into the prepared loaf pan. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove the loaf and transfer to a wire rack to cool.
Cut in 1/2-inch slices, or preferred thickness.
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
1 cup sour cream
1 tablespoon vanilla
1 1/2 cups Granny Smith apples, peeled and chopped
Number of servings: 8
Cooking time: 50 minutes