Apple Oat Cinnamon Bread

Apple-Oat Cinnamon Bread

Apple-Oat Cinnamon Bread

Dear readers, I have a confession to make.   I am a bread snob!  I am mildly ashamed to admit it, but it’s true.  I am a person who loves bread, but not white bread, only artisanal or whole grain breads will do. For me, white bread is boring, bland, Blah!  Therefore I either buy my bread at a good bakery, or make my own.  That is what led me to make this wonderful bread that contains apple, oats and cinnamon.

The cloudless blue sky and brisk air this week has made me think of the kids gone back to school, and getting lunches ready. When I was in grade school I always brought my lunch, carefully packed by my mother.  One of my favorites was her homemade raisin bread with peanut butter and jelly or cream cheese and cherries.  I considered myself lucky to be one of the “brown baggers”, not one of those kids who purchased weekly lunch tickets, which entitled them to “hot lunches”.  No sir, the sloppy joes, canned corn, tuna noodle casserole, applesauce , and jello were not for me.  I much preferred Mom’s carefully handcrafted sandwiches, or sometimes hot soup in a thermos bottle.

So now when September rolls around, I remember those days and long for home baked bread.  After a summer of grilled chicken and Caesar salads, it’s time for my comfort food,  the sandwich.

Apples and oats both team up happily with cinnamon, so why not put them all together in a soft, tasty loaf?  A touch of maple syrup sweetens the loaf, while walnuts add crunch.    A slice of this, toasted for breakfast is wonderful, and of course, sandwiched with peanut butter and jelly it can’t be beat.


YIELD:  16 – 18 slices


  • 2 3/4 cups all-purpose flourIMG_5099
  • 2/3 cup rolled oats
  • 1 1/4 tsp. salt
  • 1  1/2 tsp. ground cinnamon
  • 2  1/2 tsp. instant yeast
  • 1/4 cup butter
  • 1/4 cup nonfat milk powder
  • 2 Tbsp. potato flour, (optional, for softer texture)
  • 3/4 cup lukewarm water
  • 1/4 cup maple syrup
  • 1 cup finely diced peeled apple (about 1 medium apple)
  • 1/2 cup chopped walnuts  (optional)

1.  In a large mixing bowl, or in the bucket of your bread machine, combine all of the ingredients, mixing and kneading to make a fairly smooth (though quite sticky), elastic dough.  I used my bread machine set to the “dough” cycle.  If you’re using a mixer, knead for about 7 minutes at medium speed;  the dough will never completely clear the sides of the bowl.

2.  Transfer the dough into a lightly greased bowl, cover it, and allow it to rise for 1 hour or until it’s quite puffy.

3.  After the first rise, gently deflate the dough, and shape it into a 9-inch log.  If using a bread machine, remove dough, deflate and shape as described.

After first rise form dough into a 9-inch log.

After first rise form dough into a 9-inch log.

Place dough into a lightly greased 9″ x 5″ loaf pan.  Cover the pan with lightly greased plastic wrap.  Allow the loaf to rise until it’s crested about 1 inch over the rim of the pan, about 1 hour.

Cover with greased plastic wrap and put in a warm place to raise again.

Cover with greased plastic wrap and put in a warm place to raise again.

What you see here is my loaf inside the microwave, on a heating pad set to “low”.  Close the door and keep it warm inside.  You’ll get a beautiful rise for all your yeast dough(s).

Mine rose really high!!

Mine rose really high!!

4.  Bake the bread in a preheated 350*F oven for 45 minutes, tenting with aluminum foil after about 20 minutes, to prevent over-browning.**  Remove bread from the oven when its internal temperature registers 190*F on an instant-read thermometer.  After about 5 minutes, turn it out of the pan onto a rack to cool.

**A work of caution here:  When you tent the bread with foil, be sure the top has baked enough to hold itself up, else the weight of the foil may cause the loaf to collapse.  You can see in my pictures that is what happened to mine.  Prior to putting it into the oven it had risen beautifully, but because the dough is “airy”, it had not baked enough to hold itself up before I covered it with the foil.    The excess dough rolled to the sides and down over the edges of the pan, giving the bread a “flat-top”.   A lesson learned!  It still tasted fabulous, though.

Everything about this bread is so good;  color, flavor, texture.

Everything about this bread is so good; color, flavor, texture. (Except the “flat top”.) 😀

SOURCE:   King Arthur Flour


6 responses

  1. Hi Carolyn, Oh boy, I can barely wait to give this a try (but, in my Taste Imagination, it’s already DELICIOUS; ) My Mom made our bread when I was a kid too, so your story really took me back: ) Speaking of which, I’ve been thinking a lot about your top crust collapsing (this loaf looks so amazingly airy, I’m surprised that it didn’t collapse when you took the plastic wrap off; ) So, what if you lightly oiled the top of the loaf, once it’s in the pan (or maybe just before) instead of using the wrap? I remember Mom brushing the crust with melted butter right after baking for a softer crust (which tasted amazing: ) Oh, and she always covered up for the last 10-15 minutes of cooking time ’cause, when baking with honey, things brown more easily…
    Yknow, we may be forced {oh the horror!} to make this recipe, over and over again, just to see which way works best; )


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