Cinnamon Apple Bread

bread(Sorry for the atrocious pictures…soon I’ll be back at home with my brother for the holidays and you’ll get some quality photos, I promise!)

Those of you who are avid readers might remember a recipe way back in 2012 for Apple Cinnamon Bread. Actually, I would be quite impressed if anyone does remember…I’m sure you all have better things to keep track of than my recipe arsenal! The reason I bring it up is to erase any kind of confusion between the two recipes. That back then was Apple Cinnamon Bread. This right now is Cinnamon Apple Bread. No, there is no logical reason for the ordering of the words; I just didn’t want two identical-sounding recipes. Because these are not the same bread. Not at all. The Apple Cinnamon Bread from 2012 consisted of a fragrant, cinnamon-spiced quick bread filled with chunks of juicy apple and topped with a crunchy cinnamon-sugar crust. It had a soft, tender, coarse crumb and was bursting with the flavors of fresh apple pie. My house smelled incredible while it was baking!

The Cinnamon Apple Bread from 2014 consists of a sweet, vanilla-scented bread layered with a thick cinnamon swirl and diced apples. It also has a soft, tender, coarse crumb and is bursting with the flavors of fresh apple pie. My apartment also smelled incredible while it was baking! As you can see, although the two breads are pretty different (one is a cinnamon bread with apple chunks and a crunchy topping; one is a plain vanilla bread swirled with ribbons of cinnamon-sugar and diced apple) you can’t go wrong either way!bread2

Despite the fact that every store in the country seems to have jumped straight from Halloween to Christmas, IT IS STILL AUTUMN. To me, November is very much a fall month. Thanksgiving is still two weeks away, the sidewalks are still covered with orange and red leaves, and our windowsill is still lined with about 40,000 tiny pumpkins and gourds. Yesterday JC Penney had Christmas music playing in their shoe section, and I was forced to jam my earbuds into my ears and blast non-Christmas music to drown out the premature rendition of Paul McCartney’s “Wonderful Christmastime.” Make no mistake–I am a Christmas FANATIC–but not until December. Right now it’s just wrong. Shame on you, JC Penney DJ.

Help acknowledge these last few weeks of autumn by baking a loaf of Cinnamon Apple Bread! Your kitchen will smell like an apple pie, and the resulting bread is soft, sweet, and fabulous. Cinnamon-apple is one of my favorite combos, especially when it’s layered into a tender loaf cake. The holidays will be here soon enough, but there’s definitely enough time for one last fall recipe….i.e. this bread!bread3

Cinnamon Apple Bread

1/2 cup light brown sugar, packed

1 & 1/2 teaspoons ground cinnamon

1/4 cup butter, at room temperature

2/3 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

1 & 1/2 cups all-purpose flour

1 & 1/2 teaspoons baking powder

1/4 cup Greek yogurt (or sour cream)

1/2 cup milk

1 large apple, peeled and diced (I used a mixture of Gala and Granny Smith)

Directions:

Preheat oven to 350 degrees F. Grease and flour a 9″x5″ loaf pan.

In a small bowl, whisk together the brown sugar and cinnamon. Set aside. In a larger bowl, beat together the butter and granulated sugar until light and fluffy. Add in the eggs one at a time, scraping down the sides as needed. Beat in the vanilla until smooth.

Add in half the flour and the baking powder, mixing briefly. Beat in the yogurt and milk, then the rest of the flour. Mix just until no flour streaks remain.

Pour half the batter into the prepared pan. Scatter half of the diced apples evenly onto the batter, then use a spoon to lightly press them down. Sprinkle half of the brown sugar/cinnamon mixture on top of the apples. Pour the remaining batter over the top, followed by the rest of the apples and the rest of the brown sugar/cinnamon. Press everything down lightly, then bake for 50-55 minutes or until an inserted toothpick comes out clean.

Let the bread cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.

(Recipe adapted from The Happier Homemaker)

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