Apple Cinnamon Bread – Incredible moist and delicious cinnamon-spiced bread studded with juicy apple chunks!
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Today, I bring you another delicious apple recipe! Who want’s a nice, big slice of my Apple Cinnamon Bread? It would go perfectly with your morning cup of tea or coffee. 😉
I love using vegetable oil and Greek-style yoghurt in my bread and muffin recipes, it makes them incredibly moist, and keeps them moist for days. Seriously, I swear this Apple Cinnamon Bread is even more moist on day two!
I used 3 Gala apples in this recipe, but if you like plenty of apples in your bread, you could use an extra apple! To prevent the apple chunks from sinking to the bottom of the bread, make sure to fold them in the batter with the flour mixture, so they get coated before being fully mixed in. The bread batter is quite thick anyway, so don’t worry too much!
Enjoy, and have a great day!
Apple Cinnamon Bread
- 3 cups plain/all-purpose flour 375g
- 1 and 1/4 cups light brown sugar 250g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3/4 cup vegetable oil 180ml
- 1 and 1/2 cups greek style yoghurt 360g
- 3 apples peeled and chopped into small cubes
Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan, and set aside.
Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
Whisk together the eggs, vanilla, vegetable oil, and yoghurt until smooth and combined. Add the dry ingredients, and the apple chunks, and mix until just combined. Do not over-mix. Pour the batter into the prepared pan.
Bake for 1 hour, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much. Allow to cool completely in the pan on a wire rack before slicing and serving.
NotesThis bread stays fresh covered at room temperature for up to 3 days, or in the fridge for up to 7 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.
Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at @marshasbakeblog. I would love to see!