2 large Ontario apples, peeled and diced, about 2 cups
½ cup unsalted butter, room temperature
½ cup granulated sugar
½ cup dark brown sugar
1 cup unbleached all-purpose flour
1 cup oat flour
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 eggs
¼ cup sour cream
¼ cup buttermilk
1 teaspoon pure vanilla extract
½ cup chopped walnuts
1 teaspoon sanding sugar
Takes ,
serves 10-12.
Instructions
Preheat oven to 350°F. Grease 9 x 5-inch loaf pan and cross-line with parchment paper.
Prepare the loaf: Place dry ingredients into a medium-sized bowl. Sift to combine. Stir sour cream, buttermilk and vanilla together in a small bowl or liquid measure. In a separate, larger bowl, cream butter together with sugars using a hand mixer. Beat in eggs, 1 at a time. Alternate adding dry and wet ingredients a little bit at a time. Mix everything together thoroughly. Fold in apples and walnuts, then transfer to the loaf pan, smoothing out the batter evenly. Sprinkle the top with sanding sugar.
Transfer to oven and bake for 45 minutes or until a cake tester comes away clean.
Cool in pan for 10 minutes before lifting from pan and transferring to a wire rack to cool completely.
To serve: Cut into ¼-inch slices.
Cinnamon-Apple Bread
Ingredients
2 large Ontario apples, peeled and diced, about 2 cups
½ cup unsalted butter, room temperature
½ cup granulated sugar
½ cup dark brown sugar
1 cup unbleached all-purpose flour
1 cup oat flour
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 eggs
¼ cup sour cream
¼ cup buttermilk
1 teaspoon pure vanilla extract
½ cup chopped walnuts
1 teaspoon sanding sugar
Directions
Preheat oven to 350°F. Grease 9 x 5-inch loaf pan and cross-line with parchment paper.
Prepare the loaf: Place dry ingredients into a medium-sized bowl. Sift to combine. Stir sour cream, buttermilk and vanilla together in a small bowl or liquid measure. In a separate, larger bowl, cream butter together with sugars using a hand mixer. Beat in eggs, 1 at a time. Alternate adding dry and wet ingredients a little bit at a time. Mix everything together thoroughly. Fold in apples and walnuts, then transfer to the loaf pan, smoothing out the batter evenly. Sprinkle the top with sanding sugar.
Transfer to oven and bake for 45 minutes or until a cake tester comes away clean.
Cool in pan for 10 minutes before lifting from pan and transferring to a wire rack to cool completely.
To serve: Cut into ¼-inch slices.
Cinnamon-Apple Bread
4 / 5. 5
A quick and easy sweet bread made with Ontario Honeycrisp apples, cinnamon and chopped walnuts, baked with a sprinkle of sugar…
Grab your favourite fresh Ontario apples and let’s make this scrumptious CINNAMON-APPLE BREAD!
It should come as no surprise that we absolutely love memorable baked good recipes. Truth, we’ve eaten our way through our fair share of BANANA BREAD and this CHOCOLATE ZUCCHINI BREAD. We’ve also enjoyed a few bountiful BLUEBERRY SCONES and these hugely popular MORNING GLORY MUFFINS, but then we thought, “What about a really good sweet bread made with apples?” The result? A CINNAMON-APPLE BREAD loaded with tiny chunks of Ontario Honeycrisp apples, studded with walnuts, and baked moist and tender thanks to the addition of buttermilk and sour cream. You will LOVE it! ❤️
Here are some key details about making this spiced CINNAMON-APPLE BREAD:
INGREDIENTS
Let’s start with this photo of all the ingredients you’ll need to make this quick bread recipe. Don’t let the number of ingredients make you nervous; most are standard fare. We bet you already have things like the unbleached all-purpose flour, baking powder, baking soda, kosher salt, cinnamon and nutmeg already in your pantry. The eggs, butter, vanilla extract and walnuts are also readily available. If you don’t have walnuts, try using pecans or sliced almonds. The few things that might need to be purchased are the sour cream, buttermilk and oat flour. Oh, and what about those apples?
ONTARIO APPLES
So no surprise, we are big fans of ONTARIO APPLES. We used them in our APPLE TURNOVERS, this APPLE FRITTER CASSEROLE and my MOM’S APPLE PIE. Head HERE to learn more about the different varieties of apples grown in my home province. Regardless of where apples are grown, they’re a powerhouse of nutrients, vitamins and minerals. Apples are a good source of vitamin C and potassium and are very high in fibre. We used HONEYCRISP APPLES for this recipe, but CORTLAND, PINK LADY, GRANNY SMITH and NORTHERN SPY will work perfectly too. When purchasing, look for the FOODLAND ONTARIO labels, stickers and signs remembering good things grow in Ontario!
Preparing the apples for this recipe is easy. Give them a rinse under cool water, then peel away the skin. Although we considered grating the apples using a box grater or food processor, we instead diced them into tiny bite-sized chunks. This ensures the apples are evenly distributed throughout the batter, very important since this CINNAMON-APPLE BREAD is loaded with apples.
DRY INGREDIENTS
Nothing unusual about the dry ingredients we used, but two interesting things worth mentioning. The first, did you know that you can zip up rolled oats in a coffee grinder to create oat flour in a pinch? True story – worked like a charm. Second, it’s always a good idea to stir or whisk the dry ingredients together and then pour them into a fine sieve. Sifting the dry ingredients together for cakes, cookies, breads and other baked good recipes is always a good idea. They always bake evenly and perfectly when you do.
WET INGREDIENTS
Preparing the batter for this apple-cinnamon bread recipe begins with us creaming room temperature unsalted butter together with granulated sugar and dark brown sugar. You can do this using a hand mixer or stand mixer and then add the two eggs, one at a time. The next step is to mix, alternating the dry ingredients with the wet ingredients.
Here’s where this recipe gets really good. Instead of using just whole milk or vegetable oil, we did a combination of buttermilk and sour cream. This gives the bread a tender, moist texture without making it gummy. Let’s say you don’t have sour cream; feel free to use yogurt. We’re also thinking you can swap with applesauce, but we haven’t tested this out yet. Stay tuned.
SPICES
In thinking about recipes for an apple cake, apple loaf or apple bread, fragrant spices always come to mind. We used freshly ground cinnamon and nutmeg, but when it comes to pairing apples with spices, your spice mill is the limit. Other spices that will work in the recipe, paired with cinnamon of course, include cloves, coriander and allspice. You can also push the spice envelope a bit, like we did with our SPICED ZUCCHINI BREAD recipe, and add curry powder.
BATTER
Preparing the batter for this recipe is very easy. If you have kids or young adults in your midst, this is a great recipe for new bakers. Blending the butter, sugars and eggs together with the dry mixture and wet ingredients is made extra-easy thanks to a handy hand mixer and a large bowl. Yet, the moment you fold in the diced apples and chopped walnuts, the excitement really starts building. Folding these two final ingredients in shows how rich this bread batter truly is. You’ll see these morsels of apples and nuts swirling throughout.
LOAF PAN
Sure, it’s an apple bread recipe, but we could have called it an apple loaf just as easily. The important feature though, is the fact that it’s baked in a loaf pan. For best results, we suggest baking it in a 9 x 5-inch metal loaf pan. Make sure to watch the VIDEO created to accompany this recipe, where we show you how we grease the pan and line it with parchment paper. Lining a loaf pan with a long strip of paper, where the two ends hang over the long sides of the pan, is brilliant. Why? Because the overhanging paper acts as easy-to-grab lifters. Using them allows for the quick and easy removal of the bread after it’s been baked.
BAKED
As with all bread, cake and loaf recipes, we’re looking for the classic telltale signs that the baked good is done. First, the bread itself will be puffed up in the pan. Second, the top of the bread will have a golden brown colour. The final test is to insert a brochette, toothpick or cake tester into the loaf. When it comes away clean, in this case after 45 minutes, the bread is done. Remove the pan from the oven and cool for 10 minutes before lifting the bread out onto a wire rack to cool completely. Easy!
ENJOY
Sometimes we offer instructions for finishing touches or garnishes to enhance the presentation or flavours of a particular recipe. In this case, we’ve got nothing. Seriously, no need to have icing sugar on standby, cross “pick up vanilla ice cream” from your shopping list, and don’t even think about making an icing, glaze, frosting or whipped cream to top it off. This CINNAMON-APPLE BREAD is perfect just as it is. Cut the bread into ¼-inch slices and enjoy. It won’t be difficult to do!
PIN IT!
This scrumptious recipe is so amazing and beautiful, make it and go viral by posting it on Facebook and Instagram with the hashtag #weekendatthecottage. Also, remember to PIN it to a favourite dessert, baked good or holiday board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make it too. Thanks!
This sugared, spiced CINNAMON-APPLE BREAD is the absolute best. Enjoy!
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Ingredients
2 large Ontario apples, peeled and diced, about 2 cups
½ cup unsalted butter, room temperature
½ cup granulated sugar
½ cup dark brown sugar
1 cup unbleached all-purpose flour
1 cup oat flour
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 eggs
¼ cup sour cream
¼ cup buttermilk
1 teaspoon pure vanilla extract
½ cup chopped walnuts
1 teaspoon sanding sugar
Directions
Preheat oven to 350°F. Grease 9 x 5-inch loaf pan and cross-line with parchment paper.
Prepare the loaf: Place dry ingredients into a medium-sized bowl. Sift to combine. Stir sour cream, buttermilk and vanilla together in a small bowl or liquid measure. In a separate, larger bowl, cream butter together with sugars using a hand mixer. Beat in eggs, 1 at a time. Alternate adding dry and wet ingredients a little bit at a time. Mix everything together thoroughly. Fold in apples and walnuts, then transfer to the loaf pan, smoothing out the batter evenly. Sprinkle the top with sanding sugar.
Transfer to oven and bake for 45 minutes or until a cake tester comes away clean.
Cool in pan for 10 minutes before lifting from pan and transferring to a wire rack to cool completely.
Until Cottage Season
