If you love the combination of apples, cinnamon and brown sugar, then you will love this quick bread. It straddles the fence between cake and bread. There is a layer of apples, cinnamon and sugar running through the middle, and more on top, ensuring that this is a moist and flavorful bread. We could devour the whole loaf in one sitting, but, of course, we don’t. 😛
The convenience of quick breads comes from the fact that they’re leavened with baking powder and /or baking soda, not yeast. Therefore you can mix, bake and enjoy these baked goods in a short amount of time.
It is important when making a quick bread to have all your ingredients measured, chopped and ready. Mix all the dry ingredients together before creaming the fat, sugar and eggs. Add the dry ingredients when called for, stirring in only long enough to incorporate. A few lumps in the batter is fine. Once the batter has been mixed and poured into the baking pan, put into the oven as soon as possible, as the leaveners will begin producing gas once they are moistened. If allowed to stand too long before baking, the bread may have a sunken center.
APPLE CINNAMON LOAF
Yield: 1 9-inch loaf, about 8 servings
- 1/3 cup brown sugar, not packed
- 1 tsp. ground cinnamon
- 2/3 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 1 1/2 cup all purpose flour
- 1 3/4 tsp. baking powder
- 1/2 cup mik
- 1 apple, peeled, cored and chopped
1. Preheat oven to 350*F. Grease and flour a 9×5 inch loaf pan.
2. Mix brown sugar and cinnamon together in a small bowl and set aside.
Peel, core and chop apple, and set aside.
3. Using an electric mixture, beat the granulated sugar and butter together until smooth and creamy.
Beat in eggs, one at a time. until incorporated; add vanilla extract.
4. Combine flour and baking powder together in another bowl; stir into creamed mixture. Mix milk into batter with a spoon until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar-cinnamon mixture. Lightly pat into the batter.
5. Pour remaining batter over apple layer; top with remaining apple and add brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using finger or spoon.
6. Bake 45 – 55 minutes, until a toothpick inserted in center of the loaf comes out clean. Cooking times may vary, rely on the clean toothpick test for doneness.
To serve, cut loaf with a serrated knife, using a sawing motion to avoid tearing. This bread is very tender and moist.
To store, wrap lightly in foil, and store at room temperature.
SOURCE: Just a Pinch.com