Warm Cinnamon-Spiced Apple Bread Recipe
This Warm Cinnamon-Spiced Apple Bread is a cozy, moist loaf bursting with autumnal flavors of cinnamon, nutmeg, and cloves, complemented by tart Granny Smith apples and a crunchy turbinado sugar topping. Perfect for a comforting snack paired with tea or coffee, this easy-to-make bread features a tender crumb enriched with sour cream and optionally studded with nuts for added texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Other Ingredients
- 2 cups finely chopped apples (preferably Granny Smith)
- 1/2 cup chopped walnuts or pecans (optional)
- 1 tablespoon turbinado sugar (for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread once baked.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until well combined. Set this mixture aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer until the mixture becomes light and fluffy, approximately 3 minutes. This creates a creamy base for the bread.
- Add eggs and vanilla: Add the eggs one at a time into the butter-sugar mixture, beating well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients to maintain batter consistency, mixing just until combined; do not overmix.
- Add apples and nuts: Gently fold in the finely chopped apples and the optional chopped walnuts or pecans until the ingredients are evenly distributed throughout the batter.
- Fill loaf pan and top: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the surface evenly with turbinado sugar to create a crunchy topping after baking.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool the bread: Allow the apple bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely to set properly and enhance slicing.
Notes
- Granny Smith apples are ideal for baking because their tartness balances the sweet spices and their firmness holds texture during baking.
- Feel free to omit the walnuts or pecans to accommodate nut-free diets or personal preference.
- This apple bread is excellent served warm with a cup of tea or coffee, making it a perfect cozy treat for fall or winter.
- Store leftover bread at room temperature in an airtight container for up to 3 days. For longer storage, freeze the bread wrapped tightly.
Keywords: apple bread, cinnamon bread, baking recipe, warm desserts, homemade bread, fall flavors
