Apple Cinnamon Loaf (Printable Version)
Soft loaf swirled with chopped apples, loads of cinnamon, and a sweet twist. It’s awesome for breakfast or any autumn treat.
# What You'll Need:
→ Batter
01 -
2 teaspoons vanilla extract
02 -
3/4 cup buttermilk
03 -
2 large eggs, room temp
04 -
3/4 cup white sugar
05 -
1/2 cup unsalted butter, soft
06 -
1 teaspoon ground cinnamon
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon baking soda
09 -
1 teaspoon baking powder
10 -
1 3/4 cups all-purpose flour
→ Apple Cinnamon Layer
11 -
1 tablespoon ground cinnamon
12 -
1/3 cup brown sugar
13 -
2 medium apples, peeled, no core, diced to 1/2 inch
# Step-by-Step Guide:
01 -
Let the loaf rest 10 minutes in the tin on a rack before you try to move it. Then gently lift it out and chill on the rack until it's totally cool. Cut into slices and dig in.
02 -
Pop it in for 55 to 65 minutes. Lay some foil over it after about half an hour so the top doesn’t get too dark. If a toothpick in the center comes out mostly clean, you’re good.
03 -
Spoon half your batter into the lined loaf pan first. Toss on half the apple filling, swirl gently with a knife. Pour in the rest of the batter, top with leftover apples, give it another light swirl.
04 -
Use a small bowl to combine diced apples, brown sugar, and a spoonful of cinnamon till they’re evenly coated all over.
05 -
Dump in half the dry mix and just barely stir it in. Add all the buttermilk, mix until smooth—just thirty seconds or so. Gently fold in what’s left of the flour mix. Stop as soon as it’s all mixed—don’t stir too much.
06 -
Add eggs one by one to the creamed mix, giving a good mix in between. Stir in vanilla till it all looks blended.
07 -
Beat soft butter with the sugar on high speed, about three minutes, until it’s really fluffy and pale.
08 -
Mix together your flour, baking powder, baking soda, salt, and the cinnamon in a medium bowl. Set aside for later.
09 -
Put parchment in your 9 x 4 loaf tin and grease it up. Heat your oven to 350°F (180°C).
# Additional Notes:
01 -
Dice those apples the same size, so they bake up evenly and don’t come out mushy in spots.
02 -
If your loaf is browning too much, foil on top will keep it from getting burnt.
03 -
Stick a toothpick in the center to check if it’s baked. Some ovens are faster or slower, watch out.
04 -
Let it cool fully or it’ll just fall apart when you slice it.