apple cinnamon breadNothing says fall like the smell of cinnamon and apples. Okay, maybe pumpkins do, but we all know we're going to O.D. on everything pumpkin this season, so let's focus on luscious apples and sweet cinnamon for now.

I made this bread a few weeks ago -- just as the weather started getting cooler -- and it was amazing. Super easy to make, and absolutely scrumptious warm with a little bit of melted butter on top. Yum! Here's an incredibly easy, incredibly delicious recipe for Cinnamon Apple Bread. Bring some into your office!

Or, you know, just keep it for yourself.

Apple Cinnamon Bread adapted from Brown Eyed Baker

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 2 cups peeled and chopped apples (about 1 1/2 to 2 apples)

Topping:

  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 350 degrees F. Grease an 8×4-inch loaf pan, line the bottom with parchment paper, then grease the parchment paper; set the pan aside.

2. In a medium bowl whisk together the flour, cinnamon, baking soda, salt, allspice, and cloves. Set aside.

3. In the bowl of a stand mixer, beat the eggs on medium speed for about 30 seconds. Add in the oil, applesauce, and vanilla and mix until smooth. Next, add the sugar and mix until well-combined.

4. With the mixer on low speed, gradually add in the flour mixture and mix until the flour is just barely combined. Gently fold in the apples with a rubber spatula. Pour the batter into the prepared loaf pan.

5. In a small bowl mix together the brown sugar, granulated sugar, and cinnamon. Sprinkle evenly over the batter in the loaf pan. Bake for 50 to 55 minutes, or until the loaf is golden and a thin knife inserted in the center comes out clean.

6. Cool the bread in the pan for 10 minutes, then run a dull knife around the sides of the loaf and turn it out on a cooling rack, remove the parchment paper and place right-side up. Cool completely before slicing.

*Note: Feel free to add other "toppings" of your choice. Pecans, walnuts, etc. Go "nuts".

 

Image via whitneyinchicago/Flickr