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Pioneer Woman Apple Cinnamon Bread

Pioneer Woman Apple Cinnamon Bread - recipe card
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This moist, buttery quick bread is packed with tender cinnamon-spiced apple chunks and crowned with a crunchy cinnamon-sugar topping. It tastes like a bakery treat but comes together easily in one bowl—perfect for breakfast, brunch, or an afternoon snack.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (190g), spooned and leveled, plus 1 tablespoon for dusting the apples
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon, divided (1/2 teaspoon for batter, 1/2 teaspoon for topping)
  • 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1/4 cup whole milk, at room temperature
  • 1/4 cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups peeled, cored, and diced apples (about 1 large Granny Smith or Honeycrisp), cut into 1/2-inch pieces
  • For the topping:
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F / 177°C. Grease a 8 1/2 x 4 1/2-inch loaf pan with butter or nonstick spray, then dust with a little flour, tapping out the excess—this prevents the bread from sticking and ensures clean slices.
  2. In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, baking soda, salt, and 1/2 teaspoon of the cinnamon. Set aside. Evenly mix the remaining 1/2 teaspoon cinnamon with the 1 1/2 tablespoons sugar for the topping in a small bowl; reserve.
  3. In a separate large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth and thoroughly combined, about 1 minute—no need to cream; the mixture should be glossy.
  4. Add the egg, milk, sour cream, and vanilla extract to the sugar-butter mixture. Whisk vigorously until the mixture is completely uniform and slightly lighter in color, about 30 seconds. The batter should look creamy with no streaks of egg.
  5. Pour the wet ingredients into the dry flour mixture. Stir with a silicone spatula or wooden spoon just until no streaks of flour remain—be careful not to overmix, as overworking develops gluten and makes the bread tough. The batter will be slightly thick and lumpy in spots.
  6. In a small bowl, toss the diced apples with the reserved 1 tablespoon of flour until every piece is coated. This light flour coating helps suspend the apples evenly in the batter, preventing them from sinking to the bottom.
  7. Gently fold the floured apples into the batter using the spatula, using a few broad strokes. Stop as soon as the apples are distributed—do not stir more than necessary to avoid deflating the batter.
  8. Scrape the batter into the prepared loaf pan and spread it into an even layer with a spatula. Tap the pan firmly on the counter 3 times to release any large air bubbles.
  9. Sprinkle the cinnamon-sugar topping evenly over the batter. Bake in the preheated oven for 55 to 65 minutes, until a wooden skewer inserted into the center comes out with only a few moist crumbs attached (not wet batter). The top should be deeply golden and firm to the touch.
  10. If the top starts browning too quickly after 30 minutes, loosely tent the pan with aluminum foil to prevent over-browning while the center finishes baking.
  11. Cool the bread in the pan on a wire rack for 15 minutes. Then run a butter knife around the edges to loosen, and turn the loaf out onto the rack to cool completely for at least 1 hour before slicing—this step is essential: slicing warm will cause the bread to crumble and fall apart.
  12. Slice with a serrated knife using a gentle sawing motion to avoid crushing the crumb. Serve slightly warm or at room temperature.
  13. Storage: Wrap tightly in plastic wrap or a zip-top bag and store at room temperature for up to 4 days. For longer storage, wrap the whole cooled loaf in plastic wrap and then in aluminum foil; freeze for up to 3 months. To thaw, leave in the refrigerator overnight or at room temperature for a few hours. Reheat individual slices in a toaster (setting 3) for 1-2 minutes, or in the microwave for 15-20 seconds per slice to restore warmth.
  14. Nutrition Per Serving (1/4 loaf)

Notes

Apple choices: Granny Smith stays tart and firm, while Honeycrisp offers a sweet, juicy bite. For a more rustic texture, keep the peels on (wash well) and increase the apples to 2 cups. Store wrapped tightly at room temperature for up to 4 days, or freeze the whole loaf for up to 3 months—let cool completely before freezing. Reheat individual slices in the toaster or microwave.

Nutrition

Keywords: apple cinnamon bread, Pioneer Woman bread, quick bread with apples, cinnamon apple loaf, easy apple bread, apple loaf cake, breakfast bread, fall baking, homemade bread, apple recipes

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-apple-cinnamon-bread/