Apple Cinnamon Bread

A moist and fragrant quick bread loaded with tender apple pieces and warm cinnamon. Perfect for breakfast or an afternoon snack.

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

2.5 cup all-purpose flour
0.75 cup granulated sugar
0.25 cup light brown sugar, packed
1.5 teaspoon baking powder
0.5 teaspoon salt
2 teaspoon ground cinnamon
2 large eggs
0.5 cup milk
0.5 cup vegetable oil can substitute melted butter
1 teaspoon vanilla extract
2 cup apples, peeled and chopped about 2 medium apples (e.g., Gala or Honeycrisp)
0.5 cup chopped walnuts optional

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment if desired.
In a large bowl, whisk together the flour, baking powder, salt, and ground cinnamon until evenly combined.
In a separate bowl, beat the eggs with the granulated sugar and brown sugar until smooth. Stir in the milk, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
Fold in the chopped apples and walnuts (if using) until evenly distributed through the batter.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
Let the bread cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.

Store wrapped at room temperature for up to 3 days or freeze slices for longer storage. Serve warm with butter.

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