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Sliced cinnamon apple quick bread on a dark green board, moist golden crumb with small apple pieces, crisp cinnamon-sugar top and natural home-baked cracks. The lower title bubble reads Apple Bread Recipe.
Good Fork Daily Editorial Kitchen

Apple Bread Recipe

Moist cinnamon apple bread with tender fruit pieces and a crisp sugar top, including pan, mixing and doneness cues for a fully baked center.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling 30 minutes
Total Time 1 hour 50 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour 240 grams
  • 1 1/2 teaspoons ground cinnamon divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs room temperature
  • 3/4 cup packed brown sugar
  • 1/2 cup plain Greek yogurt
  • 1/2 cup neutral oil
  • 2 teaspoons vanilla extract
  • 2 cups peeled diced apples 1/3-inch pieces
  • 2 tablespoons granulated sugar for topping

Equipment

  • 9-by-5-inch metal loaf pan
  • Mixing bowls
  • Whisk
  • Flexible spatula
  • Wire rack

Method
 

  1. Heat the oven to 350°F. Grease a 9-by-5-inch metal loaf pan and line it with a parchment sling.
  2. Whisk flour, 1 teaspoon cinnamon, baking powder, baking soda and salt until evenly combined.
  3. Whisk eggs, brown sugar, yogurt, oil and vanilla until smooth.
  4. Fold dry ingredients into wet just until a few flour streaks remain, then fold in the diced apples without overmixing.
  5. Spread batter in the pan. Mix granulated sugar with remaining cinnamon, sprinkle on top, and bake 55 to 68 minutes, tenting loosely if the top browns early.
  6. A tester inserted in a cake area near the center should show moist crumbs, not batter. Cool 15 minutes in the pan, then at least 15 minutes on a rack before slicing.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • FoodSafety.gov's clean, cook and chill framework applies to eggs, batter and finished quick bread.
  • This recipe was developed through culinary research and editorial review.