- Traci Hatchett
Cinnamon Apple Pie Bread Recipe
No need for the pie crust as you get all the flavors of Fall in this quick and easy bread that includes a brown sugar and cinnamon topping that is as "sweet as pie."
This cinnamon apple pie bread is the last of our apple desserts feature using the apples that we picked during our family apple picking event last month. The type of apple that we used is Empire apples, which are great for baking. Our daughter Kennedy baked this bread for the family and it is quite delicious. It has the flavors of apple pie and the density of pound cake; very filling.
Great to serve for breakfast, brunch or even an after dinner dessert. The bread serves 8 and takes 30 mins to prep and 30-40 minutes to bake.
⅓ cup light brown sugar (not packed)
1 teaspoon ground cinnamon
⅔ cup white sugar
½ cup salted butter, softened (or use unsalted and add ¼ tsp salt)
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1¾ teaspoons baking powder
½ cup milk
1 apple, peeled and chopped
Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan.
Mix brown sugar and cinnamon together in a mixing bowl and set aside.
Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy.
Beat in eggs, 1 at a time, until incorporated; add vanilla extract and stir until incorporated.
Combine flour and baking powder together in another bowl; stir into creamed butter mixture.
Mix milk into batter until smooth.
Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat/push apple mixture into batter.
Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.
Lightly pat/push apples into batter; swirl brown sugar mixture through apples using a spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.