- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 460 kcal
Quick summary
“This apple cinnamon bread combines the natural moisture of the chopped fruit with the cozy aroma of spices and brown sugar. It is a quick and practical preparation, with no need for kneading or long fermentation, ideal for breakfast.”
What you need to know
- The use of chemical leavening eliminates resting periods, allowing the bread to go straight from manual mixing to the oven.
- The uniform distribution of the apple pieces ensures internal moisture without leaving gummy or dense spots in the dough.
- Baking at 180°C for 35 minutes ensures the center cooks thoroughly while the crust gently browns.
Ingredients
Main
- 3 medium apples peeled and chopped
- 1/2 cup of brown sugar
- 1/2 cup of melted butter
- 2 eggs
- 2 cups all-purpose flour
- 1 tablespoon of ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon of salt
- Use sour apples for an incredible contrast with the sweetness of the dough.
- If you prefer a fluffier bread, add a little plain yogurt to the mixture.
- Try adding chopped walnuts or nuts for extra crunch.
- The bread can be served warm or at room temperature.
- To store, wrap in paper towels and place in a closed container.
Instructions
Principal
- In a bowl, mix the chopped apples with the brown sugar.
- Add the melted butter and the eggs, mixing well.
- In another bowl, sift the wheat flour, cinnamon, baking powder and salt.
- Gradually incorporate the dry ingredients into the apple mixture until homogeneous.
- Pour the batter into the greased pan.
- Bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before unmolding.
Chef's tips
- Choose firm, tart apples, such as the green or fuji variety, to keep pieces intact and balance the sweetness.
- Sift the wheat flour with the cinnamon powder and baking powder to avoid dry lumps and spread the aroma evenly.
- Wait for the recommended 10 minutes of rest before unmolding for the bread structure to settle without breaking.
Variations
- Crunchy walnut touch: incorporate half a cup of chopped walnuts or nuts along with the flour into the raw dough.
- Addition of raisins: mix 1/3 cup of hydrated dark raisins into the batter to intensify the sweet contrast.
- Citrus version: add zest of 1 lemon along with the chopped apples to provide aromatic freshness.
Substitutions
- Melted butter can be replaced by coconut oil or neutral sunflower vegetable oil in the same measure.
- Brown sugar can be swapped for demerara sugar or granulated sugar, adjusting the final color of the crust.
- White wheat flour can be substituted with whole wheat flour up to 50% without altering the hydration.
How to store
Keep the cooled bread wrapped in paper towels inside an airtight container at room temperature for up to 3 days. In very hot climates, store refrigerated for up to 5 days and reheat the slice lightly in the toaster before serving.
Can it be frozen?
Freeze the already baked and completely cold bread, whole or sliced, wrapped in plastic wrap and aluminum foil for up to 60 days. To defrost, remove the desired slices and heat directly in the electric oven at 160°C for 7 minutes.
What to serve with
Harmoniously combines with freshly brewed coffee, warm chamomile tea, or a cup of creamy cappuccino. It is excellent served with a thin layer of salted butter melting over the freshly heated slice.
Frequently asked questions
How to prevent apple pieces from sinking in the baking dish?
The dough of this recipe is naturally dense, which supports the fruits; tossing the apple cubes in a spoonful of flour beforehand also helps.
Why can apple bread become heavy or dense in the middle?
The excess liquid released by very ripe apples or a cold oven can weigh down the dough; use firm fruits and preheat the oven correctly.
Can I bake in a loaf pan or round pan with a hole?
Both work very well; The rectangular loaf pan ensures uniform slices and facilitates cutting after cooling.
Can I grate the apples instead of cutting them into cubes?
Grating releases a lot of water into the mixture; cutting into small cubes preserves the texture of the crumb and prevents the dough from failing.
